i did not even think about death. but [indistinct] going through that, i should be. anybody with a camera was shot. immediately. that time, i did not think about it. i found out [indistinct] anthony: you were alive and holding a camera at a very important time in history. it is very easy to make beautiful pictures. but pictures which mean something more than what is in it. that is a totally different story. i took a walk through this beautiful world the league felt the cool rain on my shoulder found something pure in this beautiful world i felt the rain on my shoulders anthony: you know these images. you grew up with them. they are burned into your brain. they are iconic sequences. framed and seen through the lens in ways that change the filmmaking forever. all made by the same man. so who made these beautiful things? where did he come from? it did not begin in hollywood. it began here in the streets of budapest. what about his life, his past, his upbr
function anthony: prepared. they tried to save themselves. anthony: yes, there are many boutique cuts of meat available as when would expect from a master butcher. then there s a field of dreams, a landscape of fraud and utilities that seem to go on forever. a good hungarian butcher shop should be able to cut meet, make sausage and quick preparations as well. yes. anthony: there it goes. so beautiful. there s no comparison. plus you could ask what is good today. today look what great timing. they are making one of my favorites, blood sausage. you don t have to say it in english because i can t. anthony: paprika. oregano? time? margarine. margarine. here comes the rise. anthony: okay.
a fan club. and i started to write on facebook. nearly 10,000 likes on facebook and they are active. anthony: it s so unusual that there are so many because in france, germany, and the states the old school butchers who know how to do all of these things, they re disappearing. you know? their kids aren t doing it. daniel: it s not easy to be a butcher nowadays in hungary, but with this catering function anthony: right, doing prepared food. daniel: yeah, they try to save themselves. anthony: yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then there s this. a field of dreams, a landscape of braised and fried and cured delights that seem, under glass, to go on forever. anthony: a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. daniel: yeah. anthony: look at that. there he goes. so beautiful. i mean, there s no comparison with a supermarket, plus you
anthony: right, doing prepared food. daniel: yeah, they try to save themselves. anthony: yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then there s this. a field of dreams, a landscape of braised and fried and cured delights that seem, under glass, to go on forever. anthony: a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. daniel: yeah. anthony: look at that. there he goes. so beautiful. i mean, there s no comparison with a supermarket, plus you can ask what s good today? today, oh look, what great timing. they re making one of my favorites. blood sausage. daniel: you have to say it in english because i can t. anthony: paprika. daniel: yes, paprika. anthony: uh, oregano? thyme. butcher: marjoram. anthony: marjoram. daniel: marjoram. anthony: uh, allspice. daniel: here comes rice. anthony: okay. here comes the blood. daniel: and h