“Watching What We Eat: The Evolution of Television Cooking Shows” is a title that perhaps explains it best. Written by Kathleen Collins, we know of many of these television chefs, all of whom have been welcomed into many kitchens.
PW states: “In this robust roundup, researcher and librarian Collins scours the archives to show how cooking programs throughout the decades reflect America's changing cultural mores. ...Collins skillfully marshals her research, starting with radio programs sponsored by the U.S. Department of Agriculture in the mid-1920s, featuring a fictitious Aunt Sammy to administer recipes in order to 'lift the level of American cookery.”
Published by Continuum Pub Group, the NYT not only has a detailed review, but a chapter excerpt as well.