Fact vs. Fiction: 3 Epic Meals From ‘Julia’

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Fact vs. Fiction: 3 Epic Meals From ‘Julia’
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Contributing Editor, Food52

Food stylist Christine Tobin goes behind the scenes on the Max series, now that the final episode of Season 2 has aired.has just been accepted for publication, and Julia, fully embodied by actress Sarah Lancashire, is off to Cambridge, Mass. with Paul Child . The show’s producers skip ahead to this moment so we can get to the meaty part: the launch ofis when Julia’s star really begins to rise over 1960s America, altering not just her life, but the trajectory of everyone in her orbit.

Curious as to where she took some liberties, I asked Christine to provide the real backstory on three of Season 2’s most memorable meals. Season 2 takes us to Provence, the home of Julia’s cookbook collaborator, Simone Beck, or Simca for short, played by Isabella Rossellini. Together they dine outside at a restaurant thatis meant to be Paul Bocuse’s first restaurant , and try a dish that he became famous for, Loup en Croûte.

In reality, this dinner took place in 1967, and Julia was seated with Paul. In the show, the writers chose a different fate for Julia and her fictional producer Alice Naman . The two learn they’re not allowed at the dinner, so Zephyr Wright , the personal chef to LBJ and Lady Bird Johnson, serves the starving women shrimp and grits in private.

Zephyr wielded real power in the White House, which the episode speaks to. She shared her personal experiences of living under Jim Crow laws with LBJ, and he in turn“I did what I could,” the fictional Zephyr tells Alice in one of the show’s most memorable scenes, “and I got lucky. Food gave me a voice, just like with you and Julia.

Join The Sandwich Universe co-hosts Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.I am continually annoyed with how the press keeps referring to this show as fictional, not because it isn't a fair account but because its fictional nature is such a disservice to history.

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