Many Americans are familiar with the story of the fictional Mildred Pierce, the mid-century wife and mother who kicks out her unemployed, philandering husband and becomes the family’s breadwinner so she can support her two daughters, especially her musically talented older daughter Veda.
Mildred Pierce was the main character in James M. Cain’s novel of the same name, the star of a melodramatic 1945 black & white film-noir with Joan Crawford, and the protagonist in a color HBO miniseries with Kate Winslet.
Lacking experience other than housewifery, Mildred turns to restaurants for work. Starting as a waitress, she builds a home-based business as purveyor of pies to restaurants, then opens a restaurant of her own, building it into a small chain in greater Los Angeles.
Although the three renditions of the story differ, they all feature Mildred’s restaurant career. Why did Cain choose this line of work for Mildred? I suspect he wanted something that readers would believe a woman could succeed in. Though I have no direct evidence, I feel sure he based Mildred’s career on that of the much-publicized Alice Foote MacDougall of 1920s fame whose success story was told repeatedly in magazines and syndicated newspaper columns. In the 1927 column “Girls Who Did,” MacDougall, then pushing 60, was headlined as “A Girl Who Never Expected to Enter Business and Who Has Become a Dealer in Wholesale Roasted Coffee and Owner of Four Restaurants.”
But – oh dear – MacDougall’s empire went into receivership in the early Depression, shortly after Mildred Pierce launched her restaurant chain. Of course most movies demand suspension of disbelief on the part of viewers, but let’s just admit that 1931 was not a favorable time to go into business. The 1935 National Handbook of Restaurant Data dismally reported that “75% of the women who open restaurants fail within the year.” Mainly, it said, due to lack of capital and knowledge of business management.
Cain, who stuffs his novel with copious details about running restaurants, must have been aware of this problem because he had Mildred, er, entertain her husband’s former business partner Wally to insure a favorable start-up. In the book she builds up to a total of three restaurants. The first, located in a house and specializing in chicken and waffles, actually conforms to the path many women of the 1920s and 1930s took starting small restaurants and tea rooms that served home-like dishes in domestic settings. Her second, a luncheonette in Beverly Hills, is somewhat believable despite being in a high rent area. Her third, on the other hand, a swanky beachside resort, is a reach.
Advancing farther on the unlikelyhood scale, the 1945 movie threw caution aside and had Mildred with five restaurants in only four years. Even the fantabulous Alice took 10 years to get to four! What’s more, all but one of Mildred’s had drive-in curb service, even though women rarely owned drive-ins. Plus, many drive-ins closed during the war because of gasoline rationing that limited driving.
Of the five restaurants depicted in the 1945 film, three are identifiable as actual restaurant locations, while the identity of the other two is unclear.
#1 – the new Dolores drive-in on Sunset Blvd. & Horn (inset top left; movie still in b&w)
#2 – supposed to be Beverly Hills, but location unknown and possibly not an actual restaurant at all (movie still)
3 – unidentified but appears to be a real drive-in (movie still)
#4 – exterior shot filmed at Carl’s Sea Air on the Pacific Coast Highway (movie still on left; Carl’s postcard on right)
#5 – Carpenter’s restaurant on Glendale & Colorado shown fleetingly (not a movie still)
The slow-moving HBO series follows Cain’s book more closely than the 1945 movie. (As in the book, there is no murder.) There are only three restaurants, all movie creations: 1) the model house from the Pierce Homes development once owned by Mildred’s ex-husband; 2) the Beverly Hills luncheonette; and, 3) a seaside estate which doesn’t look a bit like it’s in California.
In the book and at several points in the 1945 movie Mildred, who we are told comes from the lower-middle class, runs up against the upper class, always getting bruised in the encounters. As a restaurant historian, one of the most interesting lines to me occurs when she meets the snobby mother of her daughter’s boyfriend. Mildred recognizes her but forgets that she had once interviewed to be her housekeeper and was humiliated by the woman. She tries to place her, asking if she has ever been to her restaurant and the woman replies haughtily, “But I don’t go to restaurants, Mrs. Pierce.” It would have been more believable in the East, around 1900, but still an interesting comment on the unexalted status of restaurant-ing.
Cain, who was also a gourmet, an amateur cook, and a magazine food writer on topics such as “Midnight Spaghetti,” “Crepes Suzette,” and “Carving Game Duck,” befriended Alexander Perino when he was headwaiter at The Town House and suggested Perino open his own restaurant which he famously did in 1932. Restaurants also figured in Cain’s books The Postman Always Rings Twice and Galatea, both of which involve the betrayal and murder of husbands.
In Cain’s Mildred Pierce, Mildred ends up broke, restaurantless, alienated from Veda, and living with her ex-husband, both of them ready to pursue a life of heavy drinking.
© Jan Whitaker, 2016
12 responses to “Restaurant-ing with Mildred Pierce”
Another terrific piece. You’re so right about drive-ins (and other restaurants relying on motorists) being a post-war, not wartime, phenomenon. That picture of Mildred’s supposed Beverly Hills location is so reminiscent of Patricia Murphy’s first suburban Candlelight restaurant in Manhasset, NY, remodeled completely in 1950 from a building that had served as a golf course clubhouse, an Elk’s Club lodge, and then a temporary Congregational church. In Cain’s book, as I recall, MIldred’s first restaurant was housed in the model home shown to prospective buyers in the development where the Pierces lived.
Thanks, Marcia. Yes, I think Mildred’s first place was in one of the model homes.
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Thanks for this interesting commentary on one of my favorite movies (the original). I haven’t read the novel or seen the HBO version, and it’s fun to read how they differ. I wonder if any archives have annotated scripts or notes from the studio executives?
#2 looks like it could have been shot one of the back lots up in the hills or the San Fernando Valley, perhaps a small oak forest with a shell of a building and some cars for context.
Wow! Jan – another fantastic article!
OMG my favorite movie! I did a rif on it too a while back – http://spectacularlydelicious.com/2011/04/17/chicken-kiev-beragon/
Nice one, Sean! So true about Zachary Scott.
Wow! Jan, this is fascinating ! You’ve enriched my appreciation of a movie that’s always been one of my favorite guilty pleasures. I’ve just added the books you mention to my reading list.
Thanks! I don’t think Galatea is too wonderful, though.
Cain had experience as a diner and short order cook. That is why his details about restaurants are so authentic. I seldom fry chicken on a large scale, but if I did, I would try Cain’s Greek-inspired method: roll in flour, spray with olive oil, bake until nearly done, finish in a frying pan with butter. Excuse me, that was Mildred Pierce’s recipe.
Jan- always enjoyed the movie- thanks for another great edition!