While not the only "new" food critic of the '80s and '90s, she was among the most imitated and, by dint of her own wild mane and physical presence, the one who put the quietus to the stereotype of the short, fat, freeloading food writer.
As restaurant critic for The Los Angeles Times and then The New York Times, and now as editor of Gourmet magazine, Reichl's passion, humor, abandon, intelligence, whimsy and vital sense of food as culture have revolutionized a nation raised on Betty Crocker cookbooks and school cafeterias. Roberts' character may not have been directly inspired by Ruth Reichl, but it's impossible to believe that she didn't at least influence the screenwriter's choice of profession. Underscoring her character's connection to food is the fact that many of the movie's key scenes take place during some type of meal. She nibbles here, quivers a nostril there and heads off to write reams of prose that have dining dilettantes salivating in absentia.
In the 1997 film My Best Friend's Wedding, Julia Roberts, her curls tossing and her waistline improbably small, plays a glamorous New York restaurant critic who has chefs and managers quaking in their aprons.
0 kommentar(er)
