//Food on Film ♥

Um..decadence and luxury anyone? Kirsten Dunst in the Sophia Coppola film has it all. 

In honour of the upcoming London Film Festival, my mind instantly drifted to pondering about films focussed on food. Unfortunately, mainstream food films like Chocolat - a frankly quite overrated story about the potently amorous quality of chocolate and the cheesy, nausea inducing Simply Irresistible are all quite boring and predictable so I won’t be taking the easy way out and gush about either of those atrocities. 

I am at no point suggesting that all films that have a strong ‘food’ theme are vacuous pieces of cinema – my favourite sex scene (yes, I do have a favourite, it’s not weird I promise) is the hilarious and totally silly cake extravaganza in The Baker starring Kate Ashfield and Damian Lewis. On the other end of the spectrum I also loved the heart melting Soul Food which highlights the simple importance of food in family life. Another favourite, albeit a slightly odd one is The Cook, The Thief, His Wife And Her Lover which is sumptuous to watch as well as showcasing a dark, sadistic manipulation of food.

The concept of food can be very successfully used as a plot device to reveal more about the nature of the characters.  The types of food characters eat or surround themselves with can offer film watchers a deeper insight into a person’s nature and desires. What we eat is such an important and intrinsic part of being human. We eat in order to stay alive and the types of food we consume shape us physically and metaphorically as a being, it can therefore be assumed that types of food we eat have a great potential to reveal certain elements of our personalities. 

In some cases, the presentation of food in a film almost serves as an extension of a character. A perfect example of this is the portrayal of Marie Antoinette in the 2006 Sophia Coppola film. Lavishly delicious displays of sweets (all made to perfection by Ladurée) highlight the frivolity and extravagance of Dunst’s character and this, juxtaposed with constant images of beautiful costumes and other luxury goods bedazzle and overwhelm watchers with a parade of decadence. The climax of all this is a brilliantly beautiful montage with I Want Candy playing in the background. If anyone with a penchant for self-indulgence can watch it without drooling or feeling extremely jealous then I’m confiscating their tiara.  

A totally gratuitous photo of a topless Christian Bale from American Psycho for your perusal.

Continuing on the subject of self indulgence and materialism, the food in Mary Harron’s American Psycho- the film adaptation of the Brett Easton Ellis novel- is also pretty impressive. I’m not even going to try to dissect Patrick Bateman’s character because of the complexities involved but his strict and uncompromising values of immaculacy and perfection when it comes to appearances is perfectly reflected in the types of food he surrounds himself with: controlled, sterile, highly processed fitness formulas or prized and costly nouvelle cuisine. 

On a more humorous note, the titles of Austin Powers: The Spy who Shagged Me never fail to make me cackle like a toothless and slightly pervy great aunt.  If, for some bizarre reason you haven’t watched it, the gastronomic innuendo laden scenes are quite a sight to behold. Breads, meats and other general foodstuffs are carefully placed in front of characters’ naked bodies meaning that watchers get to experience a visual buffet of juvenile but very funny puns. I won’t ruin it all for you but there are melons strategically held in front of ladies’ chests and salami covering...well I needn’t go further, you can supply the extra details using your imaginations. 

The fact that food can make an appearance in such vastly different films highlights the universality of food as a concept. It can be manipulated into a subtle form of expression to show a character’s inner feelings or used as an amusing visual pun. On the subject of amusing visual puns, you’ll have to excuse me because I’m about to settle down with some luxury popcorn and giggle at food covered naughty bits.

There's more than just baking going on between the leads in 'The Baker'...ahem

Published in London Student 11/10/10.

//4 Glamorous Cocktail Recipes ♥

In celebration of LFW which is always a seductive extravaganza of high end fashion, drama and sophistication, this issue we’re going to be focussing on the classic cocktail. From cosmopolitans – the tipple of choice for Carrie Bradshaw and the rest of the Sex and the City gang - to the peachy luxury of the classic Bellini, here are some delectable cocktails for you to sip and savour...and while you’re at it, raise a toast to LFW!




Cosmopolitan
Does the cosmo even need an introduction? A fashionista favourite, this gloriously pink hued cocktail is a perfect accompaniment to LFW after party gossip. We’re loving the refreshing citrusy flavours cutting through the warmth of the alcohol and making us all excited for what the runway has to offer next!
Serves 1


Ingredients: 
60ml Citron Vodka
25ml Cointreau or Triple Sec
25ml Cranberry Juice
25ml Lime Fresh Juice

1. Prepare your martini glass by chilling them in the fridge or freezer.
2. Put all the ingredients in a cocktail shaker with plenty of ice.
3. Shake, shake and shake a little more – 15 vigorous shakes should do the trick.
4. Strain into chilled glasses and garnish with a strawberry, blackberry and a twist of lime peel for a touch of quirkiness.
5. Sip and savour while looking relaxed and glamorous.

Bellini
Elegant, light and luxurious, the Bellini is one of the most sophisticated cocktail doing the social rounds. A favourite of the European aristocracy and ladies’ man Lord Byron, we bet that choosing this peachy delight for your after party tipple will have you rubbing shoulders with fashion royalty in no time. 




Ingredients:
1 measure fresh white peach purée (Purists call for this although it’s ok to cheat. Blend 2 ripe fresh peaches or a can of tinned peaches and use this instead)
Prosecco or sparkling wine to top

1. Chill two champagne glasses.
2. Tip out the ice, split the puree between the two glasses and top with Prosecco or sparkly.
3. Enjoy while smiling luxuriously.
4. Variations: If you fancy something exotic, substitute the peach for guava puree. This was served at the launch of Busaba Eathai in Hoxton and was a refreshing change to the normal peachy version.

Dirty Martini
The American writer, E. B. Whit referred to the Martini as being "the elixir of quietude" and we certainly agree. Maybe not ideal for a raucous party, we think this cocktail should be enjoyed during a quiet nice in and soul baring, late night conversation in with your favourite companion.


Ingredients:
70ml of freezing vodka (For the best results use Absolut Peppar for an extra kick)
1 tbsp dry vermouth
2 tbsp olive brine or juice
2 green olives (for the truly luxurious use green olives stuffed with blue cheese and a sliver of toasted almond)

1. Prepare your martini glass by chilling.
2. Put vodka, vermouth and olive brine into cocktail shaker, add ice and shake vigorously. 
3. Allow shaker to rest for 30 seconds.
4. Drop 2 drops of dry vermouth into the chilled glass.
5. Strain into glass and garnish with a twist of lemon rind and olives.
6. Savour with a conspiratorial smile.

Manhattan
This is one for all the smooth operators out there. We can imagine Mr. Big lookalikes enjoying a Manhattan while smoking a cigar and seductively winking at us. Its sophisticated and sensual simplicity makes us go weak at the knees and our hearts beat just a little bit faster. Hmm...


Ingredients:


50ml Bourbon
25ml Sweet Red Vermouth (If you don’t have any, Campari is a decent substitute).
2 dashes Angostura Bitters
1 tsp syrup from a jar of Maraschino cherries
Twist of orange peel
Maraschino cherry

1. Chill a cocktail glass in the fridge or freezer.
2. Combine Bourbon, Vermouth and Bitters in a mixing glass with plenty of ice and stir lovingly and gently. Do not allow the drink to go cloudy.
3. Place the cherry in the cocktail glass and strain mixture over it.
4. Manhattans can also be served on the rocks in a lowball glass.
5. Enjoy with a world wise look, and seductively nod and smile at your companion.

Enjoy!

♥

//Food, Fashion, Friends?

I have always thought that it is possible to have a great love for both food and fashion but constant stereotyping has made it difficult for me to reconcile the two as concepts that can peacefully co-exist.

It seems unfair that a person who is truly passionate about food is sometimes imagined to be ungainly, large and on an uncontrollable quest to consume but it is also equally unjust that a person who adores clothing and the fashion industry is stereotyped as someone who is afraid of the consumption of anything vaguely calorific. Obviously stereotypes exist for a reason and I am not suggesting that the aforementioned types of people do not exist but if we ignore these two extremes this leaves the vast majority of fashion conscious foodies in the middle.

I will take this opportunity now to disclose to you that my ultimate fantasy in life would be to have a Ladurée concession built into my house. My love for the delectable treats they have to offer knows no bounds and sometimes when I am particularly craving an indulgent snack or two, I know that I would happily offer half my soul in exchange for a box of freshly crafted macarons. Essentially I am the Faust equivalent when it comes to desserts. At the same time, I have absolutely no qualms about fighting flailing bodies in order to get into a sample sale, or violently grabbing Zac Posen dresses from screaming women.

Unfortunately stereotyping and media distortion says I should probably either confine myself to the ‘fatty’ box, or the other compartment for the trendy fashionable people. This is complete and utter silliness. If we press the ‘pause’ button on the never ending tabloid rage over the ‘Size 0’ debate and look at the bigger picture, the worlds of food and fashion have in fact been mixing quite well.

Paul Smith china...Excitement!

The Prêt-à-Portea Afternoon Tea at The Berkeley has been a hit with the food and fashion conscious of London and epitomises everything that is great about both worlds. According to Mourad Khiat, The Berkeley’s head pastry chef, the combination of colours and textures this season ‘translates wonderfully into cakes and pastries’ and before you question what a professional pastry chef might know about the vastly different world of fashion, read on.

The team of pastry gods at The Berkeley, led by Mr. Khiat are regular guests at LFW and draw inspiration from the runways, ensuring that the Prêt-à-Portea offerings are inspired by the fashion of each season. This summer, his particular focus was on the return of the statement hat and this was duly reflected in a gorgeous creamy mousse topped with Paul Smith’s signature bright pink bowler. Other delights included a Jason Wu inspired poppyseed biscuit with blueberry icing and my favourite – an almond and white chocolate Christopher Kane chequered macaroon. Sonia Rykiel, Erdem and Anya Hindmarch all make a fabulously delectable appearance too, which guarantees that this afternoon tea set is not only delicious but undoubtedly the most on trend patisserie in London. However, if you feel that Prêt-à-Portea is a little too prim and wholesome for you, then fear not as there are other darker but still deliciously trendy delights just lurking around the corner.

Cupcakes from Cox, Cookies & Cake Photography by Yukino Mayazawa

Step in Patrick Cox, the award winning designer who has teamed up with Eric Lanyard, a master pâtissier and owner of ‘Cake Boy’ in Battersea to open a cake and cookie shop in the heart of Soho. The partnership draws from both the individuals’ areas of expertise, with Cox wanting to make the cupcakes look ‘cooler than they ever have.’

Cheekily named Cox, Cookies & Cake, the concept is a refreshing change from the nausea inducing twee of the Hummingbird Bakery with its creative proprietors opting for edgy Warhol and Dali inspired cake decorations. The approach to the designs of the cakes will be sexy, subversive and appropriately, driven and inspired by the fashion of Soho. With Cox saying in an interview that he wanted his venture to be a cross between a disco, a sex shop and a cake shop, it is obvious that his penchant for avant-garde flavoured clothing designs has neatly translated into his latest forays into the world of food. This ultimately means that thematically, we can expect to see some possible similarities between his clothing and cake designs.

More cupcakes from CC&C Photography by Purple Cloud 

Interestingly, food and fashion are extremely similar to one another in various ways. The quality of the resources available and careful sourcing of materials is essential in both industries – a better quality beef will give you a better textured and more flavoursome steak in the same way that low grade silk looks and feels inferior to Long Mulberry Silk. Furthermore, at their best and often most expensive, food and fashion can be the ultimate expression of extravagance, luxury and decadence.

The relationship between food and fashion will always be on shaky and controversial ground at times but I genuinely believe that we are starting to see the two intertwined in concepts which bring out the best of both worlds. On that merry and optimistic note; I will leave you with this. In an interview with Vogue, Mourat Khiat stated that fashion and cakes have always been the perfect match for him. I firmly believe that Mr. Khiat, with all his forward thinking, fashion conscious creativity and culinary skills, is the perfect match for me!

Published in London Student 27/09/10