Catering to the food movie, 'The Taste of Things' serves up a mouthwatering feast
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 (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.” A side order of toast from “Five Easy Pieces,” followed by the soup from “Ratatouille.” A main course of octopus from “Oldboy.” And let’s wash all that down with a $5 shake from “Pulp Fiction.”
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.” But a real food movie — one that doesn’t just stop for noodles (“In the Mood for Love”) or take a trip to Katz’s (“When Harry Met Sally…”) — is a rarer delicacy.
Those movies that fully invest themselves in the making and consuming food are more all-your-eyes-can-eat buffets. Films like “Tampopo,” that wildly erotic ode to ramen; “Babette’s Feast,” with its sumptuous banquet; and “Eat Drink Man Woman,” Ang Lee’s nourishing family meal.
It’s a rich and savory tradition that gets a delicious new serving in Trần Anh Hùng’s “The Taste of Things.” If ever a film was a feast, it’s Hùng’s. The movie, starring Juliette Binoche and Benoît Magimel, opens with a glorious 40-minute scene set in a late 19th century French country kitchen where a meal is being prepared.
