Judy Harris helps Danny Becker, left, and Jeff Van Meter make a Thai shrimp curry
Among the six people in the class are Jeff Van Meter and his friend Danny Becker. Jeff and Danny are both twenty-two and students at George Mason University in Fairfax, Virginia.
They both love Thai food in restaurants. Jeff's mother was the one who suggested he take the class.
JEFF VAN METER: "She's like, 'Why don't you learn a skill?'"
STEVE EMBER: As they prepare the shrimp, Jeff talks about what he usually cooks when he cooks for himself. Often it means heating up frozen pizzas. Same with Danny.
DANNY BECKER: "It's interesting to actually work with something different than just hamburgers, hot dogs …"
Brianna BlakeStir-fried beef and Thai shrimp curry with pineapple, prepared by Judy Harris' students
FAITH LAPIDUS: Cooking classes like this one are just part of America's growing interest in all things related to food.
KATHLEEN COLLINS : "It is sort of a cultural pastime that goes beyond mere homemaking instruction."
FAITH LAPIDUS: Kathleen Collins wrote "Watching What We Eat." Her book explores the history of cooking programs on television. She says cooking shows have fed much of today's interest in cooking.
(SOUND)
STEVE EMBER: The Food Network is a cable channel that began in nineteen ninety-three. In just the past two years the Food Network has added more than twenty new programs.
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