Wednesday, July 29, 2009
Nora Ephron, Director and Screenplay writer of Julie & Julia, had a clear focus when diving into this project: the food. A well seasoned cook herself, Ephron took it upon herself to test every single recipe (minus one) seen in the film until each one was perfected. If this movie was going to serve any justice to Julia Child, the viewers had to be swooned, romanced by the food in the way that Julia was. Her Sole Meunière experience was one of the most defining moments in her life (MUST READ: My Life in France by Julia Child). It was what opened her eyes to the fulfilling and sensual world of food and the culinary arts. And while this may not seem like a terribly daunting task for Ephron at first glance, you try cooking each dish to camera-ready perfection, take after take after take, with limited resources. So this week, the New York Times went behind the scenes with Ephron to explore the food stylist challenges faced in the film. And don't worry. There was no application of sunless-tanner to any fish or foe to achieve "optimal brownness." Yes, that actually happens and no, I don't want to talk about it.