At the end of a long hard day, a big juicy steak sure tastes good.  When the in-laws finally leave town, that pint of ice cream disappears fast.

It is a well known fact that some foods just make us feel better.  Sometimes it is something that appeals to our sweet tooth such as chocolate.  Other kinds of comfort food are items we had as a child or dishes we associate with a particular occasion or individual.

Whatever the case, the motivation to consume comfort food can override our diets and our budgets.  But now it seems our desire for comfort foods is dictating our entertainment choices. 

According to ABC News entertainment reporter Nellie Sciutto, more and more Americans are tuning in to food programs in search of comfort food.   Most of the celebrity chef programs that populate the food channel feature foods that we crave.  When was the last time you saw a chef creating a culinary masterpiece using dry white toast?  People identify with what is being prepared. Some people wish they could cook like that while others, like me, just wish I had something that looked that good in my refrigerator right now.  It is gastronomical escapism, pure and simple.  With the food police telling us what we can’t eat, here is a way to indulge ourselves without feeling guilty. 

Another reason for the overwhelming popularity of these food shows is that is the only place many people see food being prepared. 

In many households today, meal preparation consists of pulling a package out of the freezer and putting it in the microwave.  The closest thing to a recipe is the instructions on the side of the box.  TV chef Sandra Lee recently told TV Guide that her inspiration for becoming a chef was her grandmother who did all the cooking from scratch.  Unfortunately, the closest thing to scratch you will find on Lee’s program, Semi-Homemade, is directions on how to combine pre-cooked items into a gourmet meal.

It is ironic that, as our kitchens become filled with more and more sophisticated food preparation gadgets, we spend less time in the kitchen preparing food.  Most people already eat lunch at school or work, the number of dinners eaten away from home continues to grow, and now breakfast is fast becoming a meal eaten outside of the home.  Most fast food outlets have increased their breakfast offerings and even Starbucks is now serving breakfast. 

So after grabbing a McGriddle on the way to work, lunch in the cafeteria, and dinner at Applebee’s, we head home to watch the food channel and talk about how much we enjoy cooking. 

You know what is coming next - the restaurant channel.  It will be filled with programs featuring real people eating real gourmet food at some of the world’s finest restaurants. 

Millions of Americans will sit mesmerized watching other people eat food.  There will be a toll free phone number at the bottom of the screen that you can call and order just what the people on the television are eating.  In some cities it may even be delivered right to your home so you can eat along with the show.

Food is quickly moving from the realm of sustenance to the industry of entertainment.  Food was once what grounded us in reality; now it is the substance of diversion.

The views and opinons expressed in this column are those of the author and nor necessarily those of Farm World. Readers with questions or comments for Gary Truitt may write to him in care of this publication.

This farm news was published in the March 28, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.