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Tomorrow in Daily Arts:
It's time for Os-car! Os-car, Os-car! The nominations for the
70th Annual Academy Awards were announced this morning,
and Daily Arts will have the inside scoop on the hits and
misses of the Academy's choices tomorrow.
Tuesday
February 10, 1998
5
77 % % X, -. I "- ffim
Best' unite to honor Hopwood
Hopwood Awards," is on display at the Special
Collections Library (on the 7th floor of Harlan
Hatcher Graduate Library) through June 27.
His biography, "Avery Hopwood: His Life
and Plays," by Jack F Sharrar, is being re-
released with a new foreword by Hopwood
Awards Committee Director Nicholas
Delbanco. A panel discussion on "Avery
Hopwood and the Theatre of the Twenties," is
being held on Friday at 2 p.m. in the Rackham
Amphitheater.
"The Best People," in essence, is a timeless
period piece, with serious themes taking a
comedic spin. It is also a much-neglected piece
of theater history that is rarely performed. But
though the play may be obscure, the quality is
obvious.
It "entertains like a good glass of cham-
pagne, bubbly good," Kerr said. "It's a rare
opportunity for a community to see a play like
this, an entertaining evening with a different
spin on it. It isn't heavy or mysterious, just a lot
of fun:"
"The Best People "begins tomorrow and runs
through Sunday. Performances begin at 8 p.m,
and at 2 p.m. on Sunday. Tickets cost $7 with
Student ID at the Michigan League Ticket
OQfice. Call Call 764-0450 for more
information.
Courtesy of David Smith Photography
Music Prof. James Dapogny, the pianist above takes a look at the Roaring '20s In the Avery Hopwood
Comedy "The Best People," which begins its run at the Mendelssohn Theatre on Thursday.
'Fat Ladies' cook
up tons of tasty fun
By Joshua Pederson
Daily Film Editor
Imagine yourself 40 miles outside London on a brisk March dawn and a dark,
amorphous form appears on the dawn horizon. You stare with curiosity into the still
dim morning sun as the figure grows. The shadow soon divides itself into two dis-
tinct shapes riding on what seems to be a motorcycle with a side car.
"Perhaps it is the Caped Crusader and the Boy Wonder," you think to yourself.
"Oh no! Maybe the Penguin and the Riddler are attempting the theft of Big Ben."
But you soon realize that an inordinately large percentage of the sun is blotted out
by this daring duo, ruling out the advent of Batman and Robin.
As the engine noise increases and the shapes take form, a feeling of pure rapture
rises up inside. It's Jennifer Paterson and Clarissa Dickson Wright, the Food
Network's "Two Fat Ladies" Every Saturday through Tuesday, they scour the
English countryside on their Triumph Thunderbird sampling the myriad gastro-
nomical delights of Great Britain.
For me, the Food Network has always been the wasteland of cable television.
Five years after buying my television, upon the discovery of the many magical
workings of my remote control, the Food Network was the first to be removed from
my list of personal channel favorites. I just hit the beautiful little "delete" button,
and watched the Food Network quietly plummet into oblivion.
If not for the infinite genius of my roommate, the wonders of "Two Fat
Ladies" might never have been revealed to me. Fortunately, soon after moving
in, he revived the lost channel and opened my eyes to the joys of this little-
known wonder. Now, I am a religious viewer, and my existence is greatly
improved.
Simplicity and honesty are the pillars on which "Two Fat Ladies" is built. These
are the themes of their program and the staples of their cooking. Paterson and
Wright have chosen to create a cooking program free of the fetters of high-culture
cuisine. They are fond of referring to themselves not as chefs, but as good old-fash-
ioned cooks. Hearty nourishment is the ultimate goal of the "Two Fat Ladies" rather
than the anemic works of art sported by the more affected shows.
But realize first of all that in their search for the culinary Holy Grail, Paterson
and Wright, while leaving behind the confines of high-culture cooking, have also
abandoned our current infatuation with no-fun, no-fat, low-taste, low-cholesterol
diets. They see these attempts at health-conscious cooking as faddy and transient.
Well, to each her own, right?
In an attempt to clarify the cooking philosophy of Paterson and Wright, I would
like to summarize their logic in a short list of easy-to-remember guidelines.
First of all, in the land of "Two Fat Ladies" butter is king. Ask no questions of
the almighty butter. Use it with reckless abandon. Only slightly lower on the lad-
der of lubricants is lard. If butter is unavailable (heaven forbid), melt some lard and
Courtesy of The Food Network
Jennifer Paterson and Clarissa Wright teach culinary skills In "Two Fat Ladies."
Second, if all else fails, animal parts, animal parts, animal parts. Pig livers, horse
hooves, chicken hearts. Believe it or not, stuffed cow kidneys are an entree in
England, so if you're out of real meat, and you have some random organs sitting
around, improvise. Third, vegetables are used as garnish only. If they must be used
in any given recipe, make sure to pick them straight from the frozen British soil and
add them sparingly. Every good Brit needs a hearty portion of protein every day,
and vegetables are ornament only.
Finally, wrap all food in bacon - fruit, toast, orange juice, cereal, pickles, any
thing. Nothing brings out the natural vibrance of any given edible like bacon.
Remember this above all else.
But don't take my word for it. Watch the show. Paterson and Wright espouse their
culinary theories infinitely better than any uninformed layperson like myself. And
they do so with a bland humor that is incredibly appropriate and absolutely hilari-
ous.
Now, you might be saying to yourself, "Gosh, if I followed these handy guide-
lines for cooking, I think I'd have a cholesterol level of 700 and be as big as a
Winnebago." Well, you probably would be. But it's not like our hostesses didn't tell
you that already. The title, "Two Fat Ladies," isn't some wittily ironic joke. Paterson
and Wright are completely honest. They are, well, fat. But they know it, and that's
half the fun.
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