The culinary world was set ablaze with the arrival of “Cooking on High” on Netflix, a show that took the art of cooking to new heights – literally! The innovative cooking competition, hosted by Ali Maffucci and Rocco DiSpirito, thrilled audiences with its unique concept of cooking with cannabis. As viewers devoured each episode, they were treated to a culinary journey that not only tantalized their taste buds but also opened their eyes to the world of cannabis-infused cuisine.
As the first season came to a close, fans were left craving more of the out-of-the-box culinary creations, the witty banter between the hosts, and the excitement of watching talented chefs navigate the challenges of cooking with a high twist. But the million-dollar question remains: will “Cooking on High” return for a second season on Netflix? In this article, we’ll dig into the rumors, analyze the show’s performance, and speculate on the possibilities of a second season. So, grab
The Culinary Legacy of “High on the Hog”
Parallels to “Roots” : Exploring the connections between the two projects and their impact on Black American food culture
As a food writer, cookbook author, and producer, I have a shorthand about Black American foodways. In late 2023, “High on the Hog,” the Netflix series based on Dr. Jessica B. Harris’ New York Times bestselling 2011 book of the same name and hosted by Stephen Satterfield, founder of Whetstone media, returned to streaming. In season two, you’ll find feeding troughs full of jumping-off points about civil rights, gentrification, watermelon men, and food journalism.
The entire series is hearty, a visual storytelling, with both seasons one and two highlighting Black Americans’ contributions to United States food culture and serving as a permanent reference to Harris’ culinary history work. Both the book and visual series have many parallels to “Roots,” which premiered on ABC in 1977, an eight-part miniseries based on the book by Alex Haley that remains a classic featuring the likes of LeVar Burton, Louis Gossett Jr., and the late Cicely Tyson.
The Burden of Public Critique
Like “Roots,” “High on the Hog” bears the burden of public critique. The callouts of inaccuracies and missing notable food figures have bubbled up on social media and in private conversations. For some, “High on the Hog” will be the final word for how Black food transformed America’s table or a battle cry for executives to fund more Black food stories on the screen.
The Importance of Representation
In a fast-changing media world where I’ve volleyed from being a freelance writer to one of the few Black women to lead a mainstream food publication and back to freelance writer, I understand the difficulties of telling stories in a limited space and squeezing nimble voices and the most powerful ones, too — perfection is impossible. One series can’t be all things to all people, but creating opportunities to build off the success of “High on the Hog” is a crucial next step in the new arsenal of Black food TV.
Season 2: A New Chapter
Stephen Satterfield’s Storytelling
Satterfield’s storytelling is more upbeat this time. The cameras capture him holding a notebook surrounded by calming waters and hovering southern trees, maybe as a signifier of his real-life passion for travel and poetry. Viewers see more of Harris in episodes than in season one, in which she appears in only the first episode; she bobs into communal scenes to strengthen the narration, which are most often tidbits from her book.
Jessica Harris’ Contributions
Harris’ familial roots become the quilt wrapped around each vignette, while the topics of migration, queerness, ancestors, and “passing the torch” slightly mirror her book. In the second half of the Great Migration (or Pullman Porter) episode, we eavesdrop on a conversation akin to the tradition of communion in Black barbershops and hair salons, weaving in the lives of seven Black men in a sophisticated way that includes a dialogue on dining, fashion, wanderlust, and workplace violence and shows a vulnerability and intimacy rarely seen on TV.
New Themes and Topics
Satterfield introduces us to the late Benjamin Gaines Sr., a 99-year former Pullman porter, whose job was attending to sleeping cars and serving lobster salad and boiled beef tongue. He brings me to tears, telling the tale of white supremacy along the grimy train tracks of Pullman Porter land, a subculture that influenced the way we eat, dress, and talk today.
Practical Implications and Future Directions
Creating Opportunities for Black Food TV
In a fast-changing media world where I’ve volleyed from being a freelance writer to one of the few Black women to lead a mainstream food publication and back to freelance writer, I understand the difficulties of telling stories in a limited space and squeezing nimble voices and the most powerful ones, too — perfection is impossible. One series can’t be all things to all people, but creating opportunities to build off the success of “High on the Hog” is a crucial next step in the new arsenal of Black food TV.
Overcoming Challenges
One series can’t be all things to all people, but creating opportunities to build off the success of “High on the Hog” is a crucial next step in the new arsenal of Black food TV. I first watched the episodes out of order, based on what cities I knew the most about — Atlanta, Uptown New York City, and Pullman Porter land, and then You Got Next (pet names I gave episodes). This method was a part of studying what viewers would take away from the production; then, I chronologically watched and dissected the most dynamic moments viewers are bound to rewind.
Preserving Culinary History
Creating opportunities to build off the success of “High on the Hog” is a crucial next step in the new arsenal of Black food TV. In a fast-changing media world where I’ve volleyed from being a freelance writer to one of the few Black women to lead a mainstream food publication and back to freelance writer, I understand the difficulties of telling stories in a limited space and squeezing nimble voices and the most powerful ones, too — perfection is impossible.
Conclusion
As we’ve explored the world of “Cooking on High” and its potential for a second season on Netflix, it’s clear that fans are eager to see more of the show’s unique blend of culinary competition and cannabis-infused creativity. From the initial buzz surrounding the show’s debut to the passionate reactions from viewers, it’s undeniable that “Cooking on High” has left a lasting impression.
Throughout this article, we’ve delved into the key factors that could influence the show’s future, from its impressive ratings to the growing popularity of cannabis-themed content. We’ve also analyzed the show’s potential to adapt and evolve, incorporating new challenges and themes to keep viewers engaged.
As the wait for Season 2 continues, one thing is certain: the impact of “Cooking on High” extends far beyond the world of television. This show has brought people together, sparking conversations about food, cannabis, and the intersection of the two. It’s a testament to the power of innovative storytelling and the