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Shōyu (soy-based broth) ramen

Ramen (ラーメン, rāmen^?, IPA: [ɽaːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū^?), dried seaweed (海苔, nori^?), kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

History[link]

Ramen is of Chinese origin,^[1][2] however it is unclear when ramen was introduced to Japan. Even the etymology of the word ramen is a topic of debate. One theory is that ramen is the Japanese pronunciation of the Chinese lamian (拉麺),^[3] meaning "hand-pulled noodles." A second theory proposes 老麺 (laomian, "old noodles") as the original form, while another states that ramen was initially 鹵麺 (lǔmiàn), noodles cooked in a thick, starchy sauce. A fourth theory is that the word derives from 撈麵 (lāomiàn, "lo mein"), which in Cantonese 撈 means to "stir", and the name refers to the method of preparation by stirring the noodles with a sauce.

Until the 1950s, ramen was called shina soba (支那そば, literally "Chinese soba") but today chūka soba (中華そば, also meaning "Chinese soba") or just Ramen (ラーメン) are more common, as the word "支那" (shina, meaning "China") acquired a pejorative connotation.^[4]

By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings, and a broth flavored with salt and pork bones. Many Chinese also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (チャルメラ, from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out.

After World War II, cheap flour imported from the U.S. swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out.

In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods, now run by his son Koki Ando. Named the greatest Japanese invention of the 20th century in a Japanese poll,^[5] instant ramen allowed anyone to make this dish simply by adding boiling water.

Beginning in the 1980s, ramen became a Japanese cultural icon and was studied around the world from many perspectives. At the same time, local varieties of ramen were hitting the national market and could even be ordered by their regional names. A ramen museum opened in Yokohama in 1994.^[6]

Types[link]

A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and broth.

Noodles[link]

Fresh ramen

Most noodles are made from four basic ingredients: wheat flour, salt, water, and kansui, which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originally, kansui was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles. Making noodles with kansui lends them a yellowish hue as well as a firm texture. For a brief time after World War II, low-quality tainted kansui was sold, though kansui is now manufactured according to JAS standards. Eggs may also be substituted for kansui. Some noodles are made with neither eggs nor kansui and should only be used for yakisoba.

Ramen comes in various shapes and lengths. It may be fat, thin, or even ribbon-like, as well as straight or wrinkled.

Soup[link]

Tonkotsu ramen

Miso ramen

Ramen soup is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce. Other styles that have emerged later on include curry ramen and other flavors.

The resulting combination is generally divided into four categories (although new and original variations often make this categorisation less clear-cut):

• Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
• Tonkotsu (豚骨, "pork bone"; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy (depending on the shop). Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings is māyu (マー油/麻油), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. It is a specialty of Kyūshū, particularly Hakata-ku, Fukuoka (hence sometimes called "Hakata ramen").
• Shōyu ("soy sauce") ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
• Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.

Seasonings commonly added to ramen are black pepper, butter, chili pepper, sesame seeds, and crushed garlic. Soup recipes and methods of preparation tend to be closely guarded secrets.

Some restaurants also offer a system known as kae-dama (替え玉), where customers who have finished their noodles can request a "refill" (for a few hundred yen more) to be put into their remaining soup.^[7]

Regional variations[link]

While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodate,^[8] another city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa,^[9] in the north of the island, offers soy sauce flavored ones.

Kitakata in northern Honshu is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ("Japanese soba").

Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The Tokyo style broth typically has a touch of dashi, as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to tonkotsu. The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, with often shredded Welsh onion (negi) and a soft or hard boiled egg. It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.

Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.

Tokyo-style ramen   Kitakata ramen   Hakata ramen with tonkotsu soup   Tsukemen dipping ramen   Aburasoba oiled noodles   Takayama ramen   Hiyashi (chilled) ramen   Butter corn ramen, a Hokkaido speciality   Zaru ramen

Related dishes[link]

There are a number of related, Chinese-influenced noodle dishes in Japan. The following are often served alongside ramen in ramen establishments. They do not include noodle dishes considered traditionally Japanese, such as soba or udon, which are almost never served in the same establishments as ramen.

• Nagasaki champon. The noodles are thicker than ramen but thinner than udon. Champon is topped with a variety of ingredients, mostly seafood, stir-fried and dressed in a starchy sauce. The stir-fried ingredients are poured directly over the cooked noodles, with the sauce acting as a soup.
• Tan-men is a mild, usually salt tasted soup, served with a mix of sauteed vegetables and seafood. Not to be confused with the tantan-men (see after).
• Wantan-men has long straight noodles and wonton, served in a mild, usually salt tasted soup.
• Abura soba ("oil-noodles"). Essentially ramen and toppings served without the soup, but with a small quantity of oily soy-based sauce instead.
• Tsuke-men ("dipping noodles"). The noodles and soup are served in separate bowls. The diner dips the noodles in the soup before eating. Can be served hot or chilled.
• Tantan-men (担担麺). Japanese version of dan dan noodles, a Sichuan specialty. Ramen in a reddish, spicy chilli and sesame soup, usually containing minced pork, garnished with chopped scallion and chili and occasionally topped with the likes of spinach or Bok Choi (chingensai).
• Sanratanmen is very similar to Sichuan hot and sour soup served with long noodles. The topping ingredients are sauteed and a thickener is added, before the mix is poured on the soup and the noodles.
• Hiyashi-chūka (冷やし中華, "chilled Chinese"). Also known as reimen, esp. in western Japan. A summer dish of chilled ramen on a plate with various toppings (typically thin strips of omelette, ham, cucumber and tomato) and served with a vinegary soy dressing and karashi (Japanese mustard). It was first produced at the Ryutei, a Chinese restaurant in Sendai.

Restaurants in Japan[link]

Students eating at a ramen restaurant in Tokyo

Varieties of restaurants like izakaya drinking establishments, karaoke halls, and amusement parks offer ramen - but the best quality ramen is usually only available in ramen-ya restaurants. The menus in ramen-ya restaurants offer mainly ramen dishes, so they lack much variety. Besides ramen, some of the dishes generally available in a ramen-ya restaurant include fried rice (called Chahan or Yakimeshi), Gyōza (Chinese dumplings), and beer.

Outside Japan[link]

Shio ramen from a Southern California ramen restaurant

For Instant ramen outside Japan, see Instant noodles worldwide.

Ramen has become popular in China in recent years where it is known as rìshì lāmiàn (日式拉面, "Japanese Style lamian"). Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan.

Wagamama, a successful UK-based chain serving pan-Asian food mainly in Europe, is known for its noodle soups marketed as ramen (but which are quite different from ramen in Japan).

In Korea, ramen is called ramyeon (라면). There are many varieties of Korean ramyeon, such as kimchi-flavored, seafood-flavored and beef-flavored. Some restaurants serve variations of ramyeon containing additional ingredients such as dumplings, tteok, cheese, etc.^[10] It is usually served with vegetables, such as carrots and green onions, and eggs on top.

In Central Asia the dish has thicker noodles, is significantly spicier, and is known as laghman.

In North America, Japanese instant noodles were imported starting in the 1970s bearing the name "ramen", causing the term "ramen" to be often used in North America to refer to instant noodles. Many restaurants now exist, however, that specialize in Japanese-style ramen, especially in major urban areas with large demand for Asian cuisine.

Health concerns[link]

A serving of ramen is high in carbohydrates and low in vitamins and minerals. Ramen soup tends to be high in sodium. The noodles themselves contain very little sodium so one can avoid drinking the broth if a low-sodium diet is recommended for health reasons.

Museum[link]

Ramen vending machine

The Shin-Yokohama Raumen Museum is a unique museum about ramen. In a gallery on the first floor, the museum presents the history of ramen in Japan, including the big success of instant ramen. It displays the variety of noodles, soups, toppings and bowls used across Japan, and shows how the noodles are made. On the two basement floors, visitors can explore a 1:1 replica of some streets and houses of Shitamachi, the old town of Tokyo, circa 1958, when the popularity of ramen was rapidly increasing. Nine ramen restaurants can be found there, each featuring a ramen dish from a different region of Japan. For visitors who wish to try multiple ramen dishes, the restaurants offer "mini ramen" small portions. Tickets for the meals are purchased at vending machines in front of each restaurant before entering.^[11]

Canned version[link]

In Akihabara, vending machines distribute warm ramen in a steel can, known as ramen kan (らーめん缶^?). It is produced by a popular ramen restaurant and contains noodles, soup, menma, and pork. It is intended as a quick snack, and includes a small folded plastic fork. There are few kinds of flavor such as tonkotsu and curry.^[12]

In popular culture[link]

[edit] Tampopo

The production and consumption of ramen was a large part of the 1985 Japanese comedy film Tampopo by director Juzo Itami. Two truck drivers, Goro and Gun (Tsutomu Yamazaki and Ken Watanabe), help the widowed Tampopo (Nobuko Miyamoto) with her failing ramen shop. Food in every aspect of life is the overarching theme, but the art of good ramen is touched upon several times throughout the film as Goro and Gun help her learn how to make the best ramen.

[edit] The Ramen Girl

The dish is featured in the 2008 comedy The Ramen Girl starring Brittany Murphy as Abby, an American woman stuck in Tokyo after her boyfriend leaves her. One rainy night, feeling lonely and depressed, she wanders over to the local restaurant, is served a bowl of ramen by Maezumi, the owner, played by Toshiyuki Nishida. Maezumi is himself mourning the loss of his son to French, rather than Japanese, cuisine, and reluctantly agrees to train Abby in the art of making ramen, but is an overbearing master, whom she cannot understand but tries so hard to please, in between complaining about how hard she has to work.

See also[link]

Food portal

• Noodle soup
• Lo mein
• Hawaiian saimin
• Shirataki noodles
• Iekei Ramen

Notes[link]

External links[link]

Wikimedia Commons has media related to: Ramen

• International Ramen Manufacturers Association
• Ramen Walker Magazine (Japanese)
• World Ramen.net
• Ramen Tokyo
• International Ramen Manufacturers Association
• Ramen Database

Brittany Murphy
Murphy at the Australian premiere of Happy Feet, December 10, 2006
Born	Brittany Anne Bertolotti[1] (1977-11-10)November 10, 1977 Atlanta, Georgia, U.S.
Died	December 20, 2009(2009-12-20) (aged 32)[2] Los Angeles, California, U.S.
Cause of death	Pneumonia
Resting place	Forest Lawn Memorial Park
Occupation	Actress, singer, voice artist
Years active	1991–2009
Spouse	Simon Monjack (m. 2007–2009)

Brittany Anne Murphy-Monjack^[3] (November 10, 1977 – December 20, 2009),^[2] known professionally as Brittany Murphy, was an American actress and singer. She starred in films such as Clueless, Just Married, Girl Interrupted, Spun, 8 Mile, Uptown Girls, Sin City, Happy Feet, and Riding in Cars with Boys. She voiced Luanne Platter on the animated TV series King of the Hill. Her final film, Something Wicked, was released on August 25, 2011.

Early life[link]

Brittany Murphy was born as Brittany Anne Bertolotti^[1] in Atlanta, Georgia, on November 10, 1977.^[4] Her parents, Sharon Kathleen Murphy^[3] and Angelo Joseph Bertolotti,^[5][6] divorced when she was two years old, and Murphy was raised by her mother in Edison, New Jersey, where she attended Edison High School. Bertolotti was so estranged from the family that he was not named as the father on the first death certificate.^[6] The family later moved to Los Angeles so that Murphy could pursue an acting career.^[7][8][9] Murphy said her mother never tried to stifle her creativity, and she considered her mother a crucial factor in her later success: "When I asked my mom to move to California, she sold everything and moved out here for me. ... She always believed in me."^[4] Murphy's mother is of Irish and Eastern European descent and her father is Italian American.^[10][11] She was raised a Baptist and later became a non-denominational Christian.^[12][13] She had two older half-brothers and a younger half-sister.^[14]

Acting[link]

Brittany Murphy attended Verne Fowler School of Dance and Theatre Arts in Colonia, New Jersey, in 1982. From the age of four, she trained in singing, dancing, and acting until her move to California at 13.^[15] Murphy made her Broadway debut in 1997, as Catherine, in a revival of Arthur Miller's A View From The Bridge opposite veteran actors Anthony LaPaglia and Allison Janney.^[16]

Murphy landed her first job in Hollywood when she was 13, starring as Brenda Drexell in the series Drexell's Class. She then went on to play Molly Morgan in the short-lived The Torkelsons spinoff Almost Home. Murphy also guest-starred on several television series, including Parker Lewis Can't Lose, Blossom, seaQuest 2032, Murder One and Frasier. She also had recurring roles on Sister, Sister; Party of Five and Boy Meets World.

Murphy starred in several films, including Clueless (1995); Girl, Interrupted (1999); Drop Dead Gorgeous (1999); Don't Say a Word (2001); the TV adaptation of the novel The Devil's Arithmetic (2001); 8 Mile (2002) and Uptown Girls (2003) as well as many lesser-known films, such as Spun (2002) and Neverwas (2005), which was never released to theaters. In 2003, she starred in the romantic comedies Just Married and Little Black Book (2004) and the critically acclaimed Sin City (2005). She starred in two Edward Burns films: Sidewalks of New York (2001) and The Groomsmen (2006). Film critic Roger Ebert acclaimed her acting talent, giving good reviews to several of her films and comparing her to Lucille Ball.^[17] In 2009, she was cast in the Lifetime TV movie, Tribute, as the main character, Cilla. She was set to appear in the Sylvester Stallone film, The Expendables, which was released in August 2010.^[4]

Murphy was also a voice actor. She voiced the character Luanne Platter on the FOX animated sitcom King of the Hill for the entirety of the show's run from 1997 to 2009, and Joseph Gribble until season 5. She also provided the voice for Gloria the penguin in the 2006 feature Happy Feet. She was nominated for an Annie Award for voice acting in the King of the Hill episode "Movin' On Up".^[18]

Murphy completed her last film, the thriller/drama Abandoned, in June 2009, released in 2010.^[19]

In November 2009, Murphy left the production of The Caller, which was being filmed in Puerto Rico, and was replaced by Rachelle Lefevre. Murphy denied media reports that she had been fired from the project after being difficult on set, and cited "creative differences".^[20]

Music[link]

Murphy's career also included work as a singer. She commented: "My singing voice isn't like my speaking voice...I've just always kept it a secret and never taken credit because I wanted to learn how to work behind the microphone in a recording studio, and some of the singers don't even know it was me recording on their albums."^[21]

Murphy performing for the crew during a USO show aboard USS Nimitz on June 19, 2003

She was in a band called Blessed Soul with fellow actor Eric Balfour in the early 1990s. On June 6, 2006, Murphy and Paul Oakenfold released the single "Faster Kill Pussycat", from the album A Lively Mind. The song became a club hit, and hit number one on Billboard's Hot Dance Club Play chart.^[22] It also hit number seven in Oakenfold's native United Kingdom in June 2006.^[23]

She dabbled in music again with the release of the film Happy Feet, in which she covered Queen's Somebody to Love and Earth, Wind & Fire's Boogie Wonderland. Murphy said about her character Gloria, "Oddly enough, of all the characters I've played, Gloria is the most like me. And she's a penguin! George Miller always wanted one person to do both [the speaking and the singing]. I said, 'I can sing,' and I asked him to give me a shot. I don't think he took me very seriously because most actors say they can do most things."^[21]

Murphy starred in Wheatus' video "A Little Respect" alongside actor Shawn Hatosy. She also appeared in the music video for Luscious Jackson's "Here" and Tears for Fears' "Closest Thing to Heaven."^[24]

Modeling[link]

In 2005, Murphy signed as the spokesmodel for Jordache jeans.^[25]

Personal life[link]

In late 2002, Murphy began dating Ashton Kutcher, her co-star in Just Married.^[26] Once engaged to talent manager Jeff Kwatinetz, Murphy became engaged to Joe Macaluso in December 2005, a production assistant she met while working on the film Little Black Book.^[27] In August 2006, they ended their engagement.^[27] In May 2007, Murphy married British screenwriter Simon Monjack in a private Jewish ceremony in Los Angeles.^[28] For the last three and a half years of her life, Murphy, her mother and Monjack lived together in the same house.^[29]

In the early 2000s, Murphy lost a large amount of weight,^[30][31] which led to rumors of cocaine addiction.^[30][32] In 2005, Murphy disputed such claims to Jane magazine, saying, "No, just for the record I have never tried it in my entire life, I've never even seen it, and I don't leave the house too much, except to go to work."^[30][32]

Death[link]

At 08:00 (16:00 GMT) on December 20, 2009, the Los Angeles Fire Department responded to "a medical request"^[33] at the Los Angeles home Murphy and Monjack shared. She had apparently collapsed in a bathroom.^[4] Firefighters attempted to resuscitate Murphy on the scene. She was transported to Cedars-Sinai Medical Center, where she was pronounced dead on arrival^[34] at 10:04 after going into cardiac arrest.^[4][33]

Shortly after her death, Assistant Chief Coroner Ed Winter told the Associated Press: "It appears to be natural."^[35][36][37] An autopsy was performed on December 21, 2009. Her death certificate listed the cause of death as "deferred".^[38] On February 4, 2010, the Los Angeles County coroner stated that the primary cause of Murphy's death was pneumonia, with secondary factors of iron-deficiency anemia and multiple drug intoxication. On February 25, 2010, the coroner released a report stating that Murphy had been taking a range of over-the-counter and prescription medications, with the most likely reason being to treat a cold or respiratory infection. These included "elevated levels" of hydrocodone, acetaminophen, L-methamphetamine and chlorpheniramine. All of the drugs were legal and the death was ruled to be an accident, but the report observed: "the possible adverse physiological effects of elevated levels of these medications cannot be discounted, especially in her weakened state."^[39]

Murphy was buried at Forest Lawn Hollywood Hills on December 24, 2009.^[40]

On May 23, 2010, her widower Simon Monjack was found dead at the same Hollywood Hills residence.^[41] In July 2010, Los Angeles Assistant Chief Coroner Ed Winter stated that the cause of his death was acute pneumonia and severe anemia.^[42] It was reported that the Los Angeles County Department of Health had considered toxic mold in their house as a possible cause of the deaths, but this was dismissed by Ed Winter, who stated that there were "no indicators" that mold was a factor.^[43] Murphy's mother Sharon described the reports of mold contributing to the deaths as "absurd" and went on to state that inspecting the home for mold was never requested by the Health Department.^[44] On January 11, 2012, Angelo Bertolotti applied to the Superior Court of California requesting that the Los Angeles County Coroner's Office be required to hand over samples of his daughter's hair for independent testing.^[45][46]

Legacy[link]

In January 2010 Murphy's mother, Sharon, and her widower, Simon Monjack, established the Brittany Murphy Foundation, a charitable fund for children's arts education, as well as supporting the USO and cancer research.^{[citation needed][47]}

The foundation was launched on February 4, 2010, at a fundraising event at the Saban Theatre in Beverly Hills.^[48] After a records search revealed that the foundation's not-for-profit status had not been filed, the foundation announced that it would refund any donations received and issued an official letter on the foundation's website. They stated that in an effort to get the foundation set up as quickly as possible, they had established it as a private foundation with plans to apply for nonprofit status later. However, they said that they had decided to wait until the foundation's nonprofit status was approved before going any further in order to truly honor Murphy and the foundation's charitable goals.^[49]

Filmography[link]

Awards and nominations[link]

References[link]