I shopped this column around and no one was interested. It took me a while to write so I thought I'd share it here so ya'll can read it. Enjoy!
The movie
Julie and Julia seems to be spawning a new generation of kitchen dwellers. I’ve always loved recipe wrestling. It all started in my 8th grade home economics class with Miss Wagner. We made a tomato rarebit once and some apple muffins. I still make the muffins today.
Once Miss Wagner got me interested in white sauces and the importance of filling the water glasses three-quarter’s full, I started watching and studying
The French Chef. After all, there wasn’t any other way to learn my way around a gourmet kitchen. My mom is a great cook and entertainer, but she wasn’t exactly making soufflés. And, after spending an hour a week in my home ec class, I had become a food snob. I would have none of her beef stew, or something I affectionately called “Irish spaghetti”.
To this day, I love to experiment with food and make things my husband, Ron, and I love to eat. But these experiments often drive the taste-free eaters who frequent our home to ask for something “normal” – food that is topped with things like French’s yellow mustard and a half-shaker of iodized table salt.
After seeing Julie and Julia, I cracked open “Mastering the Art of French Cooking” by Julia herself. Ron gave it to me as a gift before the movie even came out but I hadn’t done anything more than read it. Yes, you need to read it before you cook from it. Trust me. Not only does it read better than most novels, you also need to understand Julia’s reasons for following the directions to the letter.
Since I had a good four hours in my kitchen while I prepared a main course, side vegetable, and dessert, I really got the feel for Julia’s love of being in the kitchen. And I reflected on how she has helped women and men rediscover the delight of cooking from scratch. It’s sad but it took a movie to make butter the new margarine. Finally, food has a place in the kitchen again. And although we can’t discount all the other foodies that came after Julia, and the Michael Pollans who made us see that there’s nothing scary about real food, it did take a chick flick to get us to embrace kitchenhood.
What other movie has had that sort of effect on us? Sure, there are plenty of movies that have memorable kitchen scenes, but did any of them get us off our couches and inspire us to make, for example, Chicken Divan? I often wondered about that recipe. Does Chicken Divan translate to “chicken served on a couch”?
Stripes changed how I looked at spatulas and invented the term “Aunt Jemima treatment”. But, other than that, I struggled to remember kitchen movies or even kitchen scenes.
9 ½ weeks? The kitchen scene happened, in, y’know, a kitchen, but it wasn’t about food, per se. It did probably get some moviegoers to rediscover the wonders in their refrigerators, but they weren’t using the contents to do any cooking. Well, not any, y’know, real cooking.
The lobster scene from
Julie and Julia was a ripoff from the lobster scene in
Annie Hall, except Woody Allen and Diane Keaton made the art of boiling crustaceans alive a lot funnier. And that takes some talent. Looking back, I believe that may have contributed to my vegetarianism.
Monty Python’s
The Meaning of Life: Not a food scene so much as an incentive to start that diet or at least take the first step by passing on the after dinner mints. Not so with the dinner-sharing scene from
Lady and the Tramp. I always wanted to try that single-strand-o’-spaghetti thing with my husband. I’m just afraid it would turn into a
9 ½ Weeks kind of moment, and, at our age, watching 9 ½ innings of the Red Sox is exhausting enough.
Rocky’s pre-workout breakfast in his little kitchen did make me want to cook when I left the theater. Strangely enough, though, only eggs. That was the pre-cholesterol days and consuming raw eggs wasn’t looked at as unhealthy so much as just plain gross.
A Christmas Story’s kitchen scenes were mostly funny. I think the mashed potato thing was overdone – or maybe it just reminded me too much of the mashed potato mountain on Richard Dreyfus’s plate in
Close Encounters of the Third Kind. I do like the turkey-stealing dogs and the “Fa-ra-ra-ra-ra” food scenes in
A Christmas Story, but not enough to make me a carnivore again. Maybe if some mai tais went with the Chinese meal, or a mashed potato mountain.