I didn’t want to write anything about Paula Deen. Much smarter, more capable people have already offered commentary on the whole sad debacle, while others have stooped to conquer or make fun.
But on a day when the Supreme Court made history, Deen’s emotional interview with Matt Lauer was the big story on NBC’s “Today” show this morning.
And the New York Times ran a story yesterday, “A Culinary Birthright in Dispute
Paula Deen’s Words Ripple Among Southern Chefs,” that quoted several Southern chefs and food writers — including Nathalie Dupree, the James Beard award-winning author of “Mastering the Art of Southern Cooking,” and Todd Richards, the chef at the Shed at Glenwood, in Atlanta.
“It’s almost like a spoof of Southern cooking,” said Dupree. “That is not how the people I know cook, and that is not how the people I know speak.”
Richards may have best expressed what many people truly involved in the history and culture of Southern food feel about Deen: She doesn’t really matter.
“I don’t see her smoking ducks and hams, studying the preservation techniques that the ancestors used and that made Southern cooking what it is. I don’t look to how she cooks. I look to the top 100 restaurants in the world.”
Find the complete New York Times story here:
— Bob Townsend, AJC Food and More blog.