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Gwyneth Paltrow -- actress, cookbook author, country music singer, Goop proprietress -- is kind of like an anchovy: you either love her or you really, really don't. (I will admit only that I adore anchovies, and that in 2010 we welcomed Paltrow to FOOD52 as a Piglet judge.)
So when it comes to Gabrielle Hamilion -- author of Blood, Bones & Butter (in Anthony Bourdain's words, the "best memoir by a chef ever") and known for her take-it-or-leave-it delicacies like sardines, beef tongue, and, yes, anchovies at New York's Prune -- you can understand why the food world is up in arms about the recent rumor that Paltrow is in talks to act Hamilton's part in a film adaptation of the memoir.
Is the news true, and will the casting director decide on Paltrow to play the salty, independent chef? We can't say. But by all means, let's keep the debate for or against it gooping -- sorry going -- on forever.
Gwyneth Paltrow, Blood Bones & Butter from LA Weekly
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