CHAPLIN’S CINEMATIC MEALS

As a child in London Charles Chaplin had a life of poverty and hardship. He was sent to a workhouse twice before he was nine years old. He got little to eat and there is speculation that is why there are so many food scenes in his movies.The most iconic scene is Charlie eating his shoe in The Gold Rush. He is a down-on-his-luck miner in the frozen north on Thanksgiving Day. Wait until you see what happens.

 

Did he really eat his shoe?

Chaplin contacted the American Licorice Company who obliged him, making a black licorice shoe with licorice laces as the shoestrings.

 But there is so much more in his films.  Here are some delicious tastes and a few articles and recipes too.

 The RinkWatch the full restored film here.

 

Charlie’s Sloe Gin Cocktail

Some say this pre-Prohibition cocktail was the first drink named after a movie star – it was created at New York City’s Waldorf Astoria as Charlie Chaplin rose to fame in silent films. Sloe gin, a red fruit-infused liqueur from England, was likely a nod to Chaplin’s British roots. This recipe first appeared in A.S. Crockett’s 1934 The Old Waldorf-Astoria Bar Book.

 Directions: Combine 1 ounce each sloe gin, apricot liqueur and fresh lime juice in a cocktail shaker; fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with a lime twist.

A few tips can be found at Liquor.com

 

 

 

The Immigrant

Eating a salami sandwich on the set of The Circus

Charlie Chaplin…His Recipes by Lisa Stein Haven 

Sunnyside

 

Aurora on Charlie Chaplin: The Art of the Meal with insightful discussions of food in The Immigrant, Modern Times, City Lights and more.

 Here Charlie’s favorite breakfast from Spécialités de la Maison, a reissue of a 1940 cookbook published by The American Friends of France to raise funds for the war-relief effort. It features recipes from artists, socialites, politicians and celebrities of the day.

Sour Cream Hot Cakes

2 cups sour cream
2 eggs
1 tsp soda
1 tsp salt ¾ cup flour

Stiffly beat egg whites, add yolks. Beat together; then add sour cream, soda and salt. Beat all together and add flour. This makes about 30 small pancakes.

The Kid

 Payday

 

Though he had lived in the U.S. since 1910, when asked in the mid 1920s for his favorite dish, he answered “Henglish steak and kidney pie.”

The Stag Cookbook. The “A Smile and a Gun” blog writes, “recipes ‘by men and for men’—but in this case, the contributors are a veritable who’s who of the 1920s. Famous film stars, scientists, sportsmen, politicians, explorers, and many more sent in recipes for this book. Some recipes are funny, some are odd, and some even sound pretty damn good…but all of them are interesting!” Read all about it and see sample recipes.

City Lights

 

 According to this 1930 Photoplay article “No Talkies for Charlie  his favorite 3 dishes were stewed tripe, lamb stew and curry (the only spicy food he liked and “the hotter the better.”) Several attempts at vegetarian diets failed to keep his interest. It says that Charlie drank wine and cocktails on special occasions but hated whiskey. Rumor has it that he liked Mounds bars and put cream on his cereal. The article goes on to discuss “some intimate and never-told facts about the screen’s practical genius.”

 Modern Times

 

The Great Dictator

 

Monsieur Verdoux

One of Chaplin’s favorite places to hang out was at Musso & Frank Grill in Hollywood where he loved a big steak, calves liver and onions or lamb kidney stew.

Novelist Gerry Mendel (Shadow and Substance: My Time with Charlie Chaplin) writes about a recent visit.

 

All images from Chaplin films made from 1918 onwards, Copyright © Roy Export S.A.S

Images from the Chaplin archives © Roy Export Company Establishment. Charles Chaplin and the Little Tramp are trademarks and/or service marks of Bubbles Inc. S.A. and/or Roy Export.

 

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