Newspaper Page Text
6
Griffin Daily News
Olivia is a mixture
of warmth and humor
By NANCYANDERSON
Copley News Service
HOLLYWOOD - If Olivia de
Havilland were as ugly as
homemade sin, she’d still be
hard to resist. For her appeal
springs from more than her
dark-eyes, Valentine beauty.
It’s a compound of warmth,
humor and honesty, qualities
not visible to the eye which
time can’t diminish.
Seated in the Polo Lounge of
the Beverly Hills Hotel, Miss de
Havilland said that she had re
turned to California from
France (her home since 1955)
to assess memories.
“I wanted to do some re
search,” she explained, “to see
whether my memory was accu
rate. I wanted to visit the little
town in which I grew up and see
again people and places I
hadn’t seen for a long time.”
Work wasn’t on her agenda
when she returned to Holly
wood — certainly not work in a
motion picture for television.
For Olivia had a strong
prejudice against such produc
tions.
However, she had scarcely
unpacked in her West Coast
hotel room before her old friend
Bill Frye was tempting her to
come before his cameras in an
ABC “Movie of the Weekend,”
"The Scream.”
“I wasn’t interested in mak
ing a motion picture for televi
sion for several reasons,”
Olivia said as she sipped coffee.
“In the first place, pay for
work in television can’t com
pare with that for work in
cinema. The time allowed for
preparation isn’t comparable
either.
“In addition, a picture I
made in England —a very good
picture, I think — will be re
leased in the spring, and I'd
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hate to be on television compet
ing with myself.
“But most of all, I’ve been
opposed to movies for televi
sion, because I’m so devoted to
the cinema that I wouldn’t want
to do anything that would keep
people out of theaters.
“However, I liked the script
Bill showed me, and I know
that everything he does is done
with taste. So I accepted his
offer.
"Now, though, I’m going
back to Paris, because that’s
my home.”
Olivia became a Parisian
housewife approximately 17
years ago when she married
Pierre Galante, an executive of
Paris Match. Her two children,
including a son by her first
marriage to American Marcus
Goodrich, speak French more
naturally than English. But
she, despite her long-time resi
dence abroad, remains intense
ly American.
Born of British parents,
Olivia became an American
through naturalization when
she was 21, and, for that rea
son, she feels a rare attach
ment to this country.
“I live in France,” she said,
“but I’m pure American. My
commitment is bigger than it
might have been had I been
born here. It took me two years
to become an American citizen.
Being one meant so much to
me.
“The Constitution — the Bill
of Rights — the men who wrote
them, with their largeness of
thought — their spirit —
“I could never be anything
except an American.
“I moved to France because
I’d married a Frenchman. And,
though we are now legally
separated. I’ll continue to live
there. You see, I have commit
ments there, too.
“The only house I’ve ever
owned is in France, and that
means a great deal to me. A
woman makes a commitment
to her home, and once I’m com
mitted to anything, it’s hard for
me to become uncommitted.
“My house is my nest.
“Then, too, France is an easy
place to bring up children.
“The country is about 40
years behind this one in many
ways, so the lives of children
there are extremely ordered.
“The French make enormous
intellectual demands of their
children, and the children
thrive.”
Olivia’s children are a 22-
year-old son, Benjamin Good
rich, who’s doing graduate
work in math and physics at the
University of Paris, and 15-
year-old Gisele, daughter by
her marriage to Galante.
“Benjamin has lived in
France since he was four,” his
mother said, “and by the time
he’d been there six weeks he
spoke French. However, he’s
quite aware of his American
heritage and is very proud of it.
One of his paternal ancestors
was a founder of Texas.
“Eventually I think Ben
jamin will get his doctorate,
perhaps from an American uni
versity. American degrees are
highly respected in France.
“Gisele is interested in writ
ing and design, but the best
thing I could wish for her would
be a happy marriage.”
Olivia’s own marriage is
over, she said, though she and
Galante aren’t yet divorced.
“We’ll be divorced within a
year,” she said. “There was a
time when divorce wouldn’t
have been suitable because of
our daughter’s age. It was my
son who told me this.
“Realizing that a divorce
was a possibility, Benjamin
asked me, ’Do you think Gisele
is ready for this?’
“And at that time she wasn’t.
But it will be important to her
that I be divorced a year from
now. Otherwise she’ll think I’m
sloppy.”
Her pre-Hollywood back
ground was conventional, even
prim, yet Olivia enjoyed movie
making from her first moment
in a studio.
“Yes,” she admitted, “the
love scenes made me nervous,
but I couldn't wait to get at
them. I loved those love scenes,
especially kissing Errol Flynn.
“Sometimes I’d deliberately
spoil a scene so that I could kiss
him again.
“We made nine pictures to
gether, and, toward the end, he
was quite unkind to me. How?
He’d steal my scenes. I still
can’t understand it, because I
know he was fond of me.”
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OLIVIA DE HAVILLAND— 4 . . .I’m pure American’
You can save
money on trip
ByGUY RYAN
Copley News Service
There are about as many
travel experts in the world as
there are travelers.
Just about everybody who
goes abroad comes home
dripping with travel tips.
So, here are some more,
prepared in cooperation with
Trans World Airlines’ travel
advisers — especially for first
time travelers on a limited
budget. They have been
checked out and can save you a
lot of worry and money.
When you arrive at your
destination, change $5 or $lO
into the local currency for
Upping and taxi fare to get you
into your hotel. You’ll find
official exchange counters in
most major airports.
Don’t convert large sums into
the local money. You might
have trouble changing it back
into U. S. dollars. And do not do
business with street people who
offer to change your money at
better exchange rates. The
money you get may be coun
terfeit. Make it a point to know
the official exchange rate and
count your money as soon as
the exchange is made.
Take a metered cab or the
airport coach to your hotel. A
cab is a little faster, but the
coach is cheaper per person —
usually a couple of dollars. But
if there are two, three or four
people in your party, it might
be just as economical to take a
cab.
Whatever you do, don’t get
into a wildcat unmetered cab.
It will probably cost you
double.
In the Far East, beware of
tourist nappers — un
scrupulous cabbies who get you
into their cab, then tell you that
your hotel has no rooms
available.
They’ll tout you onto another
hotel and if you go along with
their pitch, you’ll wind up in a
third-rate hotel and the cab
driver will get a kickback from
the hotel for delivering you
there. These wildcatters might
tell you anything — that your
hotel has closed since you made
your reservations, or that it
burned down last night.
Confirm your hotel rate when
you check in and find out if the
tariff covers service charges
(it usually does in European
hotels), taxes and continental
breakfast. The concierge in
your hotel is the man to see for
just about anything you want or
want to know. Lean on him. But
tip him upon departure if he
has taken good care of you.
If your hotel rate does in
clude a service charge, you
don’t have to cross every palm
in the place with cash when you
check out. But, if some
members of the staff went out
of their way to provide extra
services, it’s nice to remember
‘hem.
If you send a suit out for
cleaning and pressing, it is not
necessary to tip the bellboy
who picks it up and then the one
who brings it back. In most
hotels they work on a rotation
system which produces tips for
both the pickup and delivery
service.
Many of the hotels do not
provide washcloths or soap.
Sometimes, a maid will
deliberately “forget” to put
them in your bathroom, hoping
for a Up when you call and ask
for them. You can get around
this irritating situation by
taking your own washcloth and
soap with you.
If you go out to splurge at one
of the leading restaurants,
determine whether a service
charge is added into the check
before you tip. Usually, 10 to 15
per cent of the bill is included in
the total. Also, be sure to make
reservations at the restaurant
of your choice.