Assembled by Gary Meyer
April 4, 2022
The theatrical release of a new documentary by Lisa Hurwitz, The Automat, has taken me back in time with its wonderful clips from classic movies and discussions of food favorites of our youth from Baked Macaroni and Cheese, Chicken Pot Pie to Custard Cups and Pumpkin Pie. It is essential viewing for those interested in the history of restaurants in the 20th Century, the combining of technology and home-cooked meals and a trip down memory lane even if you were born too late to actually visit one. But we also cover contemporary attempts at automated food. We have included many photos, film clips, recipes, music, and related links to supplement your enjoyment of The Automat now playing in theaters and at film festivals—only on the big screen.
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. Continue reading
By Joyce Goldstein
Julia McWilliams had an idyllic childhood in Pasadena California, raised in a conservative family with conventional American food. When World War two broke out she enlisted and went to work at the OSS hoping to become a spy but ending up as a clerk typist.
How did this start lead to being one of the world’s most beloved chefs?
To celebrate the opening the new documentary Julia EatDrinkFilms is pleased to offer our readers four of Julia Child’s favorite recipes: Coq au Vin, Gratin Dauphinois and for dessert, La Tarte des Demoiselles Tatin. Plus one of her most famous dishes, Boeuf Bourguignon. We have some videos of Julia cooking on her own show and on David Letterman, the SNL spoof which Ms Child loved and more. Bon Appetit.
Julia opens exclusively in theaters throughout November, 2021. For more information go to the Official Website.
By The Bearded Butchers
Virtually everyone has the experience of making a dish that just seems to be lacking something. The problem is, though, you can rarely figure out what that is. Well, you can let yourself off the hook. In reality, most recipes tend to be rather basic.