I’ve always been able to connect with Meghan. She stands for things, and the fact that she loves to cook makes her even more endearing to me. However, I’m interested in people’s understanding of her “inauthenticity”, which one comment goes as far as calling “her brand”. His interest in food and drink is well documented, and was a major feature of his one-time lifestyle blog, Tiger (named after himself his favorite wine), where he shares recipes and chef interviews. And it was food that helped him put his stamp on royal life; For example, she commissioned London-based Californian pastry chef Claire Ptak to create a cake for her marry prince harryThe combination of lemons with Sandringham’s seasonal elderflowers, a step up from the fruitcakes of royal weddings past. In 2018, her first project as an official member of the royal family was Prologue a recipe book A group of women displaced by the Grenfell fire, with the Hub Community Kitchen in west London, enabling them to continue cooking together for survivors twice a week after the tragedy. Despite her cooking abilities, Meghan has a track record when it comes to food.
“Not her house, not her garden, not her recipes,” says one comment, highlighting not only that familiar resentment towards Meghan’s insistence on her right to privacy, but also the idea that she Kind of cheating. I wonder whether audiences realize the extent to which food television is staged. Do they think celebrity chefs film in their actual home kitchens? Natural light, location and configuration are all major considerations when shooting food content, and it’s rare to see a star cooking in their natural habitat. Plus, the people you see cooking on screen usually have a team of recipe developers as well as food and prop stylists. None of this diminishes their talent or authenticity, but it’s important to recognize that even if the setting is obviously domestic, these are still constructs.
From baked fish with roasted tomatoes to dishes that look like crostini and tiny iced donuts, it’s unlikely that this series of dishes will show us anything new. But it’s extremely difficult to do anything truly innovative in cooking; I’ve commissioned and edited enough recipes to know that they’re rarely without precedent elsewhere. This does not make them inauthentic. In fact, I think that’s the beauty of cooking; A recipe can be adapted and recreated indefinitely, and it’s as much about the person who makes it as it is the recipe, shaped literally and figuratively by their hands. . With love, Meghan It may be a saccharine series title, but it involves culinary romance.
