Foodie Film Feastival: Gluttony
It’s only fitting that after I ate my way through the fair yesterday, that we come to gluttony. No episode of “Man v. Food” has ever illustrated it better than the late, great John Belushi in the classic raunch-fest, “Animal House” — the comedy that changed its genre forever. By the way, this scene is a real helper for Seven Degrees of Kevin Bacon fans.
“Se7en” hit on the subject, though with not a shred of joy. And the Foodie Film Feastival is all about the celebration of food and film. Hope to see you there tonight.
Foodie Film Feastival: Some Like it Hot
Food and film work together on screen and off. Dinner and a movie is an entity unto itself. And what’s the point of dinner and a movie? In the basest terms, an interlude to intimacy.
Today, I’ve pulled a few scenes where food, film and sex combine for a tasty and titillating result. Above you’ll see Tom Jones, as played by young Albert Finney, seduced over poultry much the way Steve McQueen and Faye Dunaway played chess in “The Thomas Crown Affair.”
Below, Mickey Rourke and Kim Basinger use food as foreplay in “9 1/2 Weeks.”
More subtle is the passion between star-crossed lovers Tita and Pedro in “Like Water for Chocolate” but with no different result. (Please excuse the lame dubbing)
Hope to see you at the Foodie Film FEASTival, which starts Thursday and runs through Saturday.
Foodie Film FEASTival: Flavor on the Screen
“Big Night” is my favorite food film. There might be better ones, but this one is my absolute favorite. I remember watching it on DVD with great friends Anne and Guido Ferlo, who lived through the time period depicted and hailed from New York. Louis Prima was no stranger to them, neither was the food.
As for this succession of scenes, you had better be prepared to eat. Call Vito’s, Trattoria il Centro, Rococo, Sophabella’s, Benvenuti’s, Stella Modern Italian, Bellini’s, Flip’s or Papa Dio’s. Whatever your favorite Italian restaurant, make reservations now because you are going to want some in 7:53.
Stanley Tucci and Campbell Scott combined to make this independent film in 1996, a truly great food film. Ian Holm steals the show but in this montage you’ll see Isabella Rossellini, Minnie Driver, Tony Shalhoub, and Marc Antony.
Hope to see you out at the Foodie Film Feastival on Thursday.
Foodie Film FEASTival: Scenes from a Kitchen
And so the first-ever and hopefully of many Foodie Film FEASTival begins Thursday at the Oklahoma City Museum of Art. Film curator Brian Hearn has a great line-up of films planned for us this year, starting with “El Bulli: Cooking in Progress,” then “Soul Kitchen,” and “The Trip.”
Check in with me Wednesday for more info about those films. Meanwhile, to mark the occasion, I will be dropping some of my favorite film scenes that center around food here on the blog.
I’ll start with a true classic. Ang Lee’s “Eat Drink Man Woman” is about a chef/restaurateur who cooks lunch for his daughters every Sunday. The film begins with those preparations. The scene is a balance of precision, poetry and terror as we watch this craftsman create art. Filmmaker Ang Lee uses this opening to lay the foundation of the film, which is a father’s love. We see the ferocity and devotion of this father’s love in one simple meal.
A remake called “Tortilla Soup,” starring Hector Elizondo, changes the family from Chinese to Hispanic and the opening intercuts the preparation with introductions to the daughters. That method stops the device cold. There is a music of the kitchen, and we need the whole song to best understand the founding character. On the other hand, I’d rather eat the food from “Tortilla Soup!”
Check back tomorrow for another scene, and I hope to see you at the FEASTival.
Ludivine Welcomes Hank Shaw
Hank Shaw, author of the popular blog Hunter Angler Gardener Cook and the new cookbook “Hunt, Gather, Cook: Finding the Forgotten Feast,” will be in town Tuesday, Sept. 6 for a special dinner and booksigning at Ludivine, 805 N Hudson Ave.
Shaw, who worked as a line cook and commercial fisherman, spent 19 years as a political reporter so he possesses the requisite skills to take us through the basics finding our own food with clarity and first-hand knowledge.
The book takes you from wild greens and berries to the ocean and into the wild.
Along the way, in his confident narrative style, spins yarns of those that got away and more importantly how to make sure they don’t get away again. He offers practical advice not only in the preparation of game and forraged foods but also in the health risks and rewards.
He discusses how to bait and catch sea creatures from gilled to crustaceans, including tips on differentiating between those you should keep and those you should return.
In the section devoted to hunting, Shaw waxes poetic about the ethical nature of hunting, justifying his practices and making a good case for killing one’s own meat. Gun enthusiasts will appreciate his confidence with gun glossary and hunting gear. His yarn-spinning runs the gamut, stirring emotion where none was expected.
To attend the special dinner, call the restaurant for reservations at 778-6800.
