There’s food porn, which shows like Chef’s Table and Top Chef, not to mention last year’s horror hit movie The Menu, have turned into widely popular entertainment. And then there’s art house food porn, a subgenre that possibly dates back to Marco Ferreri’s 1973 satire La Grande Bouffe, and whose other examples include Babette’s Feast, The Cook, The Thief, His Wife & Her Lover, Tampopo, Chocolat and Like Water for Chocolate. The latter films tend to be made in a language other than English, and they’re less about chefs competing for Michelin stars, or glowing reviews from Pete Wells, than about food as a way of life.
Where else but France, then, as the setting for the latest, and certainly one of the most appetizing, art house food porn flicks to come along in a while? Tràn Anh Hùng’s The Pot-au-Feu (La Passion du Dodin-Bouffant) is...
Where else but France, then, as the setting for the latest, and certainly one of the most appetizing, art house food porn flicks to come along in a while? Tràn Anh Hùng’s The Pot-au-Feu (La Passion du Dodin-Bouffant) is...
- 5/24/2023
- by Jordan Mintzer
- The Hollywood Reporter - Movie News
Guy Fieri has become a culinary meme, winning over millions of fans with his love of greasy spoon diners and his “Flavortown” image. But when interviewed by Chris Wallace on the newsman’s HBO Max show, the discussion quickly turned to the most famous of Fieri’s haters.
In 2012, Fieri opened his first New York restaurant, Guy’s American Kitchen and Bar, in Times Square, prompting a review from New York Times food critic Pete Wells that was quickly exalted by both writers and Fieri detractors as a masterpiece.
“Is the entire restaurant a very expensive piece of conceptual art?” Wells wrote. “Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane? Why did the toasted marshmallow taste like fish?”
When Wallace brought up the review,...
In 2012, Fieri opened his first New York restaurant, Guy’s American Kitchen and Bar, in Times Square, prompting a review from New York Times food critic Pete Wells that was quickly exalted by both writers and Fieri detractors as a masterpiece.
“Is the entire restaurant a very expensive piece of conceptual art?” Wells wrote. “Is the shapeless, structureless baked alaska that droops and slumps and collapses while you eat it, or don’t eat it, supposed to be a representation in sugar and eggs of the experience of going insane? Why did the toasted marshmallow taste like fish?”
When Wallace brought up the review,...
- 10/15/2022
- by Jeremy Fuster
- The Wrap
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