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1. #SLEEPLESS IN SEATTLE DIM SUM SCENE HOW TO#
2. #SLEEPLESS IN SEATTLE DIM SUM SCENE MOVIE#
3. #SLEEPLESS IN SEATTLE DIM SUM SCENE TV#

It was the idea of Amy Robinson, the second producer on the movie. Could you describe the exact moment when you had the idea of combining these two memoirs into a single movie?Ī.It wasn’t my idea. We both are obsessed with food and when we’re working together, food would arrive and I could tell just by looking at it that it was bad Danish. He is one of the great yo-yo dieters of all time. I used to tease Mike Nichols about this all the time. I look at a plate of food and can tell just by looking whether something is not worth eating (NWE). Why don’t you look like someone who is food obsessed?Ī. It says we’re together, and what do we feel like?

#SLEEPLESS IN SEATTLE DIM SUM SCENE MOVIE#

The chance to make a movie in which the most romantic words uttered are: “What’s for dinner?” was too tempting.Ī.To me, it’s that thing that says everything. Food is a major player in these relationships, just as it is in my own marriage.

It doesn’t have the conventional boy-meets-girl structure. So, “Julie & Julia” is a time travel movie?Ī.I think it’s a romantic movie, and it’s a comedy. Cooking is about traveling back in your memories. When you cook, you’re making what your mother made, or you’re making something that you made for an old boyfriend or whatever. I love the idea of time travel, and I believe that cooking is all about time travel. I liked putting them together and showing that kind of strange relationship between the two women, even though their stories exist 50 years apart. If each of them had been a separate movie an hour and 45 minutes long, I think the stories might have worn out a little. I have to confess that I am one of those people who believe that “Julie & Julia” could have been two distinct movies, a classic Nora Ephron romantic comedy and a fascinating biopic.Ī. I think the two stories play off each other. 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.

#SLEEPLESS IN SEATTLE DIM SUM SCENE HOW TO#

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.

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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.

Click here to see photos from “Julie & Julia.”