"Good Eats" (1999) TV series

Creator:

Alton Brown
(more)

Seasons:

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14

Genre:

Documentary

Plot:

Pop culture, comedy, and plain good eating: host Alton Brown explores the origins of ingredients, decodes...

Plot Keywords:

Science | Food History | Cookery | Cooking

Awards:

1 win

US TV Schedule:

Mon. June 4	11:30 AM	FOOD	Peanut Gallery	#11.9
Wed. June 6	11:30 AM	FOOD	Whithering Bites	#11.6

Cast

Alton Brown

...

Himself - Host / ... (213 episodes, 1999-2011)

Series Directed by
Alton Brown		(unknown episodes)
Chris Gyoury		(unknown episodes)

Series Writing credits
Alton Brown		(unknown episodes)

Series Produced by
Dana Popoff	....	line producer (90 episodes, 2000-2010)
Deanna Brown	....	executive producer (unknown episodes)

Series Original Music by
Patrick Belden		(14 episodes, 1999)

Series Cinematography by
Marion Laney		(222 episodes, 1999-2011)

Series Film Editing by
Scott W. Lee		(4 episodes, 1999)
Amy Carey		(3 episodes, 2001)

Series Sound Department
Michael P. Clark	....	sound mixer (185 episodes, 2001-2011)
Mike Filosa	....	sound consultant (unknown episodes)
James Green	....	sound mixer (unknown episodes)
Shirley Libby	....	sound (unknown episodes)
Linda Spears	....	sound (unknown episodes)

Series Camera and Electrical Department
Ramon Engle	....	a cam/steadicam operator (220 episodes, 1999-2010)
Marion Laney	....	camera operator (14 episodes, 1999)
Darrell C. Hazelrig	....	grip (4 episodes, 2005-2006)
David Parker	....	grip (3 episodes, 2009-2010)
Rick Crank	....	electrician (unknown episodes)
Lester Dragstedt	....	grip (unknown episodes)
Marshall Millard	....	key grip (unknown episodes)
Ted Sapp	....	grip (unknown episodes)
David Traylor	....	gaffer (unknown episodes)
Steve Zigler	....	electrician (unknown episodes)

Series Other crew
Allyson Petty	....	culinary assistant / set assistant (16 episodes, 2010-2011)
Tamie Cook	....	kitchen intern (unknown episodes)
Stephanie Hammond	....	script supervisor (unknown episodes)
Vanessa Parker	....	kitchen assistant (unknown episodes)
Maureen Petrosky	....	executive chef (unknown episodes)
Martin Lai Tyam	....	kitchen intern (unknown episodes)

Production Companies

• Be Square Productions (seasons 5-)
• Means Street Productions (seasons 1-4)

Distributors

• Food Network

Other Companies

• The Viking Range Corporation  special thanks

Runtime:

30 min

Country:

USA

Language:

English

Color:

Color

Sound Mix:

Stereo

Filming Locations:

Abequogue, Long Island, New York, USA

Company:

Be Square Productions

Trivia:

The largest set from the show was the beach from the Squid Pro Quo episode.

Quotes:

Alton Brown:Like the hat?

Movie Connections:

Referenced in "Who Wants to Be a Millionaire: Episode #7.74" (2009)

The Anti-Emeril

I've been watching Good Eats for several years now, and I believe it to be the most informative and easy to watch of all those available. (I find myself without any patience for Emeril Legasse's childish, self-serving antics, and if I never hear "Bam" again, it'll be too soon.)

Alton Brown manages to impart more information in half an hour than most other shows can get to in an hour. The secret to this show is the focus on individual aspects of cooking and the science behind them. While some of the episodes use contrived devices (such as location shots with goofy characters), Brown uses humor to explain the physics behind cooking's rules, as well as to dispel many of the myths perpetrated by the culinary snobs in the chef/restaurant world. For instance, Brown demystifies the simple souffle in one episode while setting up the base information needed to move on to more complex souffles.

I have been quite accomplished in the kitchen for many years, and have not been intimidated by any dish for quite some time. Many years ago I came across a copy of the textbook for the Culinary Institute of America and read it cover to cover. While highly informative, the book doesn't bother to explain in anywhere near Brown's detail as to why certain things are necessary, unnecessary, optional, or just plain silly. As much as I thought I knew already, Brown never fails to add to my repertoire and my understanding with his simple explanations of the physics behind cooking, and the processes that are behind the techniques.