Food in the Movies or Best of Bloodroot

Food in the Movies

Author: Steve Zimmerman

Although food has been part of motion pictures since the silent era, for the most part food has been treated with about as much respect as movie extras: It's always been there on the screen but seldom noticed. From the very beginning, the marginalization of food was based on practical reasons-the cost and the inconvenience of having to place food in exactly the same position in scenes that might require five, 10, or as many as 20 takes.

To document how food has been used in movies from the silent era to the present, the authors reviewed over 500 American and foreign films and found that filmmakers had settled on three basic ways to treat food. First, food has been used as a prop and in these situations it's usually obscured by the camera or ignored by the actors who busy themselves with other things to help advance the plot. Second, food has been used as a transition device to compress time so that a meal that might ordinarily take a half hour to eat is completed in a matter of seconds through the use of creative editing techniques. Third, food has been used as a symbol or metaphor to make a dramatic point or to reveal an aspect of an actor's character, mood or thought process. The final chapter is dedicated exclusively to films released theatrically since the late 1980s-like Tampopo, Babette's Feast and Like Water for Chocolate-that treat food as the star of the film, thus creating food films as a new genre. A filmography is included that lists the film's title, year of release, distributor, producer, director, screenwriter, cinematographer and cast, along with a brief description of how food was used in the film.

Interesting book: The Complete Reflexology Tutor or Jivamukti Yoga

Best of Bloodroot: Vegan Recipes, Vol. 2

Author: Selma Miriam

The New York Times calls Bloodroot "legendary" and Vegetarian Times has listed it as one of the ten best vegetarian restaurants in the nation. Bloodroot is a wonderfully unique restaurant/bookstore tucked away on the same residential street since 1977, in a Bridgeport Connecticut neighborhood with great views of the Long Island Sound.

The Best of Bloodroot—two juicy cookbooks filled with time-tested recipes, gorgeous photographs, and fiery essays detailing their cooking and living philosophies. A thorough glossary includes discussion of the ethnic ingredients on which Bloodroot relies. Personal essays describe the owners' experiences with feminism in a changing world as well as discussions of work ethics, community, economic success, and of course, an examination of the political and moral aspects of vegetarianism and veganism. Volume Two contains the most exciting collection of over 350 dairy-free recipes available today. It opens with an essay on the merits of coconut milk and coconut oil in vegan cooking, and then dives right into recipes like: African Curried Butternut Squash and Banana Soup. Who says eating vegan style has to be boring? Spiced Winter Squash Cake, Yam and Ground-Nut Stew, Southwest Chili Corn Enchiladas, Chilled Thai Rice Paper Spring Rolls and Callaloo (a Caribbean soup) make up just a sliver of Volume 2.