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Isabel Coixet (Foodie Love): "There is too much literature on what restaurants"


He likes to remind Isabel Coixet that the cinema knows, smells and even sounds like the sticky and sweet aroma of Darlins candies. From them they fed perhaps their dreams of ni

He likes to remind Isabel Coixet that the cinema knows, smells and even sounds like the sticky and sweet aroma of Darlins candies. Maybe they fed their dreams as a child in the darkness of the Texas cinema in Barcelona where her grandmother Trini was a box office. It was a matter of time, therefore, that a filmmaker who calls her producer with the name of a Japanese seasoning ( Miss Wasabi ) will end up not making the goodies as much as the food starring her work. Foodie Love is the name of the series that just released HBO and that, divided into eight episodes of just over half an hour each , is eaten. Literally. And once swallowed it remains, like the candies themselves, glued to the retina before the teeth, which too.

"What interested me," he reasons by way of presentation, "is to portray the act of eating as a festive, playful and, above all, shared exercise. That of trying something and having the urgent need to make someone try it. And vice versa, always be aware of new tastes ». He stops and asks, "What if the cinema itself is that?" The film (well, although split into chapters, is that) tells the story of a love. There's no more. Guillermo Pfening and Laia Costa are two who love getting lost in the corners of all the dishes that are put in their mouths. It is not only gluttony, it is also simply hungry.

The series travels fine restaurants, others not so much, bars, bars and even bakeries with the same passion that stains the fingers in the cinema of Alain Resnais , for example and by Hiroshima mon amour . And all this with the same gluttony with which long ago mixed Isadora , of Karel Reisz , with, again, the happy Darlins . "What I like about cooking is the same as cinema," he reflects. «I don't like to follow rules or recipes. What entertains me is to mix ingredients and let me surprise ». And so it is.

He tells that his star dish is black rice; that you can croquettes, Spanish tortilla, Rey Silo cheese and Santoña anchovies; that the food film that still fascinates him is Gabriel Axel's Feast of Babette ; He is disturbed by locals whose waiters explain the dishes more than the account ("There is too much literature on which Michelin three-star restaurants"); that puts him combining the sea with the mountain, the cuttlefish with the meatballs ... And while he counts, he confesses: « Ferran Adrià says that the time of the chefs has passed and that we are now more diners. And I recognize myself in that definition ». And who knows if even the same cinema and the series served without pause do not adapt perfectly to that same definition.

Foodie Love runs on the screen and the same thing that comforts. Even, a moment, bitter. Slightly, with a lot of style, but bitter. And that never made a Darlins candy. Age.

According to the criteria of The Trust Project

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