Food and Cinema: Cooking with Scorsese Book Celebrates the Delicious Connection
Table of Contents
Introduction
In a new book titled “Cooking with Scorsese: The Collection,” editor Ananda Pellerin pays homage to the relationship between food and cinema. The book, published by Hato Press, showcases a collection of sumptuous foods seen in over 50 classic European, Asian, and American films. With a total of 567 pages, this unique tome offers a sensory experience like no other.
The Noodle-Making Philosophies of “Tampopo”
The book opens with a nod to Jûzô Itami’s hit 1985 comedy, “Tampopo.” This film, often referred to as a “ramen western,” tells the story of two truck drivers who become entangled in the aspirations of a small-time ramen shop owner. The book includes noodle-making philosophies outlined in the film, which inspired numerous ramen restaurants named ‘Tampopo’ (Japanese for dandelion) in its wake. Other Japanese films, such as Naoko Ogigami’s “Kamome Diner” and Naomi Kawase’s “Sweet Bean,” also showcase delectable offerings.
Italian Delicacies from Martin Scorsese and Marco Ferreri
No book about food and cinema would be complete without highlighting Italian cuisine. The book includes a scene from Martin Scorsese’s film, where Paulie expertly slices garlic with techniques learned in prison. Marco Ferreri’s 1973 film, “La Grande Bouffe,” contributes to the Italian fare with scenes featuring toast, caviar, and champagne-soaked goose.
Exploring Mexican and Indian Cuisines
Maria Ripoll’s 2001 comedy provides a Mexican feast in the book, while David Kaplan’s film takes readers on a shopping trip for Indian ingredients. Korean cuisine is represented by the larder essential, kimchi, and a scene from Jeon Yun-su’s 2007 culinary drama. Bong Joon-ho’s Academy Award-winning film, “Parasite,” makes an appearance, showcasing the famous “ram-don with steak” meal that symbolizes the movie’s themes of wealth disparity.
Questionable Fare and Tempting Desserts
In addition to the delectable dishes, the book also features some more curious choices. Examples include the Harkonnen juice from David Lynch’s “Dune,” Harmony Korine’s Gummo, and a TV dinner from Jim Jarmusch’s Stranger Than Paradise. However, there’s also a wide array of tempting desserts to satisfy the reader’s sweet tooth, including watermelons from Taiwan (Tsai Ming-liang’s film), peaches from New York (Henry Selick’s film), and orange marmalade from Shepton Mallet prison (Paul King’s film).
The Ongoing Series and Culinary Collaborations
“Cooking with Scorsese: The Collection” is the latest addition to an ongoing series that began in 2014. This series has expanded to include not only books but also clothing accessories, events, and a cookbook released in 2021. The cookbook features recipes created by renowned institutions and culinary talents such as Pierre Gagnaire and Matt Abergel.
Conclusion
Food and cinema have always shared a special connection, and “Cooking with Scorsese: The Collection” celebrates this relationship in a visually stunning and appetizing way. From Italian delicacies to Asian favorites, the book offers a journey through delectable dishes seen on the silver screen. With its extensive collection of screenshot sequences, this book is a delightful feast for film and food enthusiasts alike.
