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Show New Approach to Famous People: Know Them By Helen Dorsey The line was Socrates’: “Bad menlive that they may eat and drink, where good men eat and drink that they may live.” To which today another observation might be added: “Celebrities eat and drink to show the world ‘where their head's at’.”’ Famous people have always been conscious oftheir identities. Their style of speech, the cars they drive, the houses they own—these are all part of the image they present to the public. But in the 1970's, one must go a step further; he must announce his personality—or ideology, as the case may be —even in his most personai habits. Eating is one of these habits, and today the diet one prefers says as much about him as the length of his hair or his views on Vietnam. In a series of interviews, Family Weekly discussed the subject of food with 10 famous personalities. Here is what they have to say about their tastes —and, inadvertently, themselves. organically grown. The sprayed kinds are poisonous to your system.” As anyone who knowsher will tell you, those words could only have in Palm Springs, Paris and Switzerland), I eat marvelous white caviar, which was given to meas gift from the ShahofIran.” comefrom the ageless Mae West,long known asan ardent advocateof proper Peter Max diet, rigorous exercise and regular beauty treatments. Though somewhat unconventional, Mae West's food habits provide an excellent insight into her character. The samethingis true of manyother cclebritics, and of people in general. In today’s freer, more opensociety, people seem more willing to express their personalities— and food is one way they are choosing to doit. Perhaps most extremeof the vegetarians is the highly successful artist Peter Max. Max, in fact, is fast be- coming a fruitarian. “God is thegreatest cook,” he says. “When the fruit falls off the tree, that means it’s ready. God prepares the fruit to the right temperature, taste and texture. You can select the ones you like best.” Maxbelieves certain foods give him more control over his senses and a greater serenityinlife. “Take yogurt,” ~~ Jane Fonda Politicalactivist-actress Jane Fonda has been an organic food buff for i5 years. And even this becomes grist in her continuing war against the Establishment. “It’s a crime that only Truman Capote Truman Capote, the famous writer putsit this way: “Whatpeople eat and how they eat give you a very good reading on them.” Capote’s favorite vittles reflect the variety of his imag- ination and his Southern youth: huge Southern breakfasts, grits, squirrel, chicken, sausages, little steaks; peas- ant fare, including Italian pasta such as ravioli and fettuccine; elegant dishes such as French-inspired spinach or seafood souffiés quaffed with his favorite libations of Lillet (spiked the rich and better-educated have access to natural and organic foods. The people whoreally need it, the people of the ghettos, haven't gotaccessto it and can't afford it. The doctors—the health-food people I’ve talked to—are surprisingly uninterested in working in any kind of community program to educate people in the ghettos as to what they should be buying. Ghetto people should be educated in these things.” with vodka) and ordinary wine. As one might expect, Capote has little patience for people who lack his wide-ranging tastes. “There’s a woman who comes into the Colony restaurant eve:y day and orders the same filet of flounder with a piece of lemon on the plate. There's got to be something terribly psychotic about that. Last summerI was traveling with someone in Italy who was brilliant, fun andvery attractive, but who persisted in ordering large cups of chocolate with everything, even spaghetti. It drove me wild! In fact, it got so I Mae West “I've always been health-minded, but good health and beauty come from within. It showsup in your face couldn't stand it another minute. That was the end ofa beautiful friendship!” Truman writes in solitude, enjoys writing in unlikely settings. “I love the anonymity of motels. Once I stayed at the Executive House in Chicago.I did nothing but write and ate nothing if you don't keep your system clean. J but baked potatoes. It’s easy enough drink carrot juice. I also use bottled water—even for washing my face— because our water's polluted. I eat lots to fix the potatoes with sour cream of fruits and vegetables but only those 6 and caviar. When I’m home(his pads include a Manhattan apartment, a LongIsland beach house, plus homes Family Weekly, October 10, 1971 se Dennis Weaver Vegetarianism is a natural offshoot ofthe increasingly popular “organic” way of eating. Somepractitioners do it becauseit’s the “in” thing, but actor Dennis Weaver does it for more spiritual reasons. He becamea vegetarian in 1958, not only because he foundit made him feel better but because he was repelled by the slaughter of animals. Soon, however,his food beliefs crept into his wholepatternof living. Although he does eat dairy products and little fish, nowadays he’s even cutting back on these foods because of his fear of pollution, mercury poisoning and DDT. He dines on whole grain cereals, soybeans, legumes, organically grown vegetables, nuts and seeds. His dinner choice: casseroles of brownrice, vegetables and assorted cheese. he explains. “Yogurt’s the greatest food in the world.It’s balanced, and it’s alive. I’m going to make some TV film for the Dannon Yogurtpeople.” He continues: “There are two extremes of nature: hot and cold, black and white. There are sweet foods and spicy foods. If you eat crazy foods like spicy foods, you become spicy person. If you eat sweet things, you become a very sweet person.” Edith Head Food faddists of all sorts are proliferating, from those addicted to macrobiotic diets to those who plot their meals according to the planets. “Fads in foods are now as short-lived as fads in fashion” says veteran clothes designer Edith Head. “Food has really become an art form as important to womencelebrities as fashion. For years, cooking was relegated to servants, but now even the wealth- iest women doit. It’s being translated into a psychedelic experience, just as combining orange and purple polka dots in fashion is amusing. The carefully planned luncheon and the 12- course dinnerareas out-of-date as the corset.” Edith, as one might expect, applies the same imagination andflair to food that she doesto fashion design. “When two women buy the identical dress, one may wear it plain while the other adds a scarf, belt or jewelry. It’s the same with food. Success can be as easy as adding minced parsley or mushrooms to scrambled eggs.” Edith’s weekend favorites: corncakes and tomato sauce. For special guest menus: filet of beef encased in pastry with a chopped liver-mushroom fill- ing. |