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NEW YORK (AP) — Think of food and movies and your mind could quickly whip up a five-course meal. Maybe a few hard-boiled eggs, to start, from “Cool Hand Luke.”
“ The Taste of Things ” should come with a warning: Audiences may be tempted to abandon work as they know it and start a beautiful, calm new life in the French countryside devoted to the culinary arts.
Since before Charlie Chaplin made bread rolls dance in "The Gold Rush," cinema and cuisine have been as intertwined as the spaghetti of "The Lady and the Tramp."
NEW YORK — Think of food and movies and your mind could quickly whip up a five-course meal. Maybe a few hard-boiled eggs, to start, from “Cool Hand Luke.” A side order of toast from “Five Easy Pieces,” followed by the soup from “Ratatouille.” A main course of octopus from
Far from that ugly, almost meaningless phrase “food porn,” “The Taste of Things” is a cinematic expression of the art of cuisine. Director and screenwriter Trần Anh Hùng and cinematographer Jonathan Ricquebourg use the camera as almost a sous chef, letting the audience feel like they’re in the flurry of everything in the kitchen as well.