In the theatrical cut of Ingmar Bergman’s Fanny and Alexander, the Ekdahls’ Christmas meal takes up twenty seconds of screen time; in the original television miniseries, it’s nearly ten minutes. In the former, you get a glimpse of the insane holiday meal; in the latter, the camera gorges on it. In his script, Bergman wrote: “There is an abundant choice. Countless varieties of pickled herring, sausages, headcheese, patés, galantines, au gratin, meatballs, steaks, and cutlets.” But we spy even more on the table: lobster, roasts, boiled eggs, soups, and vinegary salads. And there are so many delicious details in the extended version, including a maid complaining about the servants having to eat with their masters in the kitchen (an Ekdahl tradition) and the chef going into great specificity about her recipes—her delineation of a chicken and pork dish with mushrooms and port sauce will have you wishing Bergman had published a cookbook. At one point, Fanny complains to her uncle, “I think dinner is taking too long!” We, on the other hand, never want it to end.