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Behind the Scenes look at Food in Film
Food stylist Susan Spungen discusses some of the food that she created for “Julie & Julia,” (click on photo to read)
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” 1) Do they bring bread before the meal? 2) Is the bread good enough to be worth all the extra carb calories? 3) Is the bread warm? 4) Are you offered both room temperature butter and an olive oil dipping sauce? 5) Do they offer to bring you more bread!
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Tinsel & Tine was nominated for a VBA
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is about discovering what I find pleasing in screening & eating - in case you missed it, the name is a play on Tinseltown using the Tines of a Fork.
Feel free to send me info on a film or new restaurant you'd like me to highlight. -firstname.lastname@example.org
Will there ever be a cap on movie prices?
Will we one day pay $20 a pop?
Why don't we pay on a scale?
A crap movie like everything Adam Sandler has ever done should cost about $4.50. Big action movies like"Lord of the Rings", "Iron Man," "Transformers" are worth $10. Woody Allen movie or something like "Silver Linings Playbook" $6-$7. A chick flick or light comedy $5.75 and most Indie Films $5.25.
You could even do it by seasons - all summer block busters from May to August - $10 Sept - November 15th $3.50 - $4 Back to $10 for Thanksgiving and Christmas etc...
Or you can do it by A Actors ($9 - $10), B Actors ($6 - $7) TV actors on the big screen ($3.50 - $4)
Surely I'm not the first person to realize this makes sense. Has it been voted on in the Motion Picture Industry and then vetoed? If so, why?