No, actually I think that you couldn’t do it as two distinct movies.
Do you see your new movie as two movies in one, as some critics have observed?Ī. That way, even if everything isn’t perfect, there’s always so much.Ī.No, I sometimes cook Italian or Southern food.
It taught everyone how to cook.Ī.I’m a very good cook, and I serve a lot of food. So, it was very much a New York cultural thing?Ī.Yes, but it also was peculiar to the time we lived in, because that cookbook had an impact all over the country. Everyone cooked for whoever they were sleeping with. It became a very obsessive part of my life. We all thought nothing of driving two hours for a piece of pie, or searching through the most obscure, dark and dingy places in Chinatown for the most fantastic dim sum. I assume your new-found love of French food continued after you moved to New York?Ī.I got to New York just as Julia’s book hit (1961), and I became friends with a group of people, including Calvin Trillin, who were complete, obsessed foodies. I had only been to Chinese restaurants, Trader Vic’s and Chasen’s. In Los Angeles at that time, I believe there was only one French restaurant, and I had never been to it. Mostly, we had Southern food because many of our cooks were from the South. The closest we came to exotic was a dish called Chicken Merango. We did, but no one had heard of these exotic dishes. But you said you had great food when you were growing up in Beverly Hills?Ī. I wondered what was wrong with my home that I knew nothing of these things. How did you discover French food in college?Ī.I went to a French restaurant in Boston, and I couldn’t believe it.
Later, I discovered French food when I went away to college at Wellesley (Mass.). NORA EPHRON:I grew up with really great food. ORANGE COUNTY REGISTER: Please explain your food obsession. Sitting in her Los Angeles hotel suite, Ephron, who wrote “When Harry Met Sally” and directed “Sleepless in Seattle,” discussed how she got hooked on French food, what she does to stay so trim and the number one subject that she and her husband of 22 years (writer Nicholas Pileggi) talk about over dinner. Meryl Streep portrays the popular cookbook author, and Amy Adams plays the blogger in the new film, which opens Friday. Fifty years later, Powell decided to make all 524 recipes in Child’s book in one year, and blog about the experience.
Now, with her new movie “Julie & Julia,” she apparently intends to turn everyone into a foodie.Įphron, 68, wrote and directed the movie, which intertwines the memoirs of legendary TV chef Julia Child and Queens housewife-turned-food-blogger Julie Powell.Ĭhild, who was cooking for the camera long before there was a Food Network, began writing the groundbreaking cookbook “Mastering the Art of French Cooking” while living in Paris after World War II. While Nora Ephron might be annoyingly thin, she carries with her some weighty kitchen cred.Ī lifelong food lover, Ephron also is widely known in New York literary circles as an exceptional cook. HFS clients enjoy state-of-the-art warehousing, real-time access to critical business data, accounts receivable management and collection, and unparalleled customer service.Click here to see photos from “Julie & Julia.”
HFS provides print and digital distribution for a distinguished list of university presses and nonprofit institutions. MUSE delivers outstanding results to the scholarly community by maximizing revenues for publishers, providing value to libraries, and enabling access for scholars worldwide. Project MUSE is a leading provider of digital humanities and social sciences content, providing access to journal and book content from nearly 300 publishers. With warehouses on three continents, worldwide sales representation, and a robust digital publishing program, the Books Division connects Hopkins authors to scholars, experts, and educational and research institutions around the world. With critically acclaimed titles in history, science, higher education, consumer health, humanities, classics, and public health, the Books Division publishes 150 new books each year and maintains a backlist in excess of 3,000 titles.
The division also manages membership services for more than 50 scholarly and professional associations and societies. The Journals Division publishes 85 journals in the arts and humanities, technology and medicine, higher education, history, political science, and library science. The Press is home to the largest journal publication program of any U.S.-based university press. One of the largest publishers in the United States, the Johns Hopkins University Press combines traditional books and journals publishing units with cutting-edge service divisions that sustain diversity and independence among nonprofit, scholarly publishers, societies, and associations.