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Aug 25, 2021

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world’s most incredible food.

Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khadafy’s kitchen staff while waiting in a tent to interview the dictator in Libya. He has blood oranges at a three o’clock breakfast with Yasser Arafat

Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food.

He is the authors of FOOD AMERICANA which is the inside story of how Americans have formed a national cuisine from a world of flavors.



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What is the most important thing you've done today?

How did you develop your interest in food?

What is the most exotic food you ever ate?

Have you ever gotten sick from what you ate?

How do you decide when you are in foreign country weather to buy in eat food from a street vendor?

You had dinner with Moammar Khadafy and blood oranges at 3:00 o'clock in the morning with Yasser Arafat. What was that like?

In the show Diners, Drive-Ins and Dives were there any places that stood out particularly, Good and Bad? you don’t have to mention a name just describe it.

Switching gears, to your book FOOD AMERICANA, what is American Cuisine?

What is the history of pizza?


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