Pardon the interruption, but let’s talk food. There’s fine-dining restaurants, fast food joints, nouveau fast-food joints, pop-ups, food trucks, farmer’s markets. There is much made of the farm-to-table pipeline, and gluten-free alternatives. Some are calling it a foodie revolution. Where once a few culinary luminaries like Julia Child, Martin Yan, Jacques Pepin, dominated the kitchens of public television, these days the Food Network and others fill the airwaves with programming ranging from “Chopped,” “Diners, Drive-ins and Dives,” “The Next Food Network Star,” and “Worst Cooks in America,” to “Top Chef,” “Iron Chef America,” and “America’s Test Kitchen.” Dozens of previously unknown and unheralded chefs from around the country are now household names.

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