Tuesday, September 16, 2014

“Wish I Was Here” (Directed by Zach Braff, 2014) “Why I Walked Out Halfway Through the New Zach Braff Movie” and “Okay, I Watched All of ‘Wish I Was Here.’ And It Was Not Good.” by Lucy Vernasco (Bitch Media, 2014)

To write a successful piece of criticism a critic should utilize insight, evidence, and context to effectively convey their opinions. Lucy Vernasco’s article about Zach Braff’s recent summer flick “Wish I Was Here” clearly demonstrates the three elements. In addition to displaying these elements, she also makes a larger statement about the frustration between generations and an overarching sense of selfishness reflected in the main characters and current society.
Vernasco begins her essay on a personal note, while shedding some light on Braff’s previous directorial debut in the indie classic “Garden State.” The bar is set high for “Wish I Was Here,” because of her admiration for his previous film. She also gives context on how Braff’s recent pic came to fruition, stating that “Braff decided to crowdfund ‘Wish I Was Here’, raising over $3 million from individuals.” Unfortunately, Vernasco claims that the film falls flat and is lackluster. She also states the interesting use of Kickstarter, wondering why Braff didn’t fund the project himself.
Vernasco gives some description of the plot of the film, to set the story for the readers. (The Tl;dr: a 30 something year old struggles to find his identity while schooling his super quirky and stereotypical kids cue The Shins.)
“If individuals are collectively funding a film that hopes to be inspiring, the end result should be as dynamic and diverse as the people who pony up to support it. Instead, the film feels absurdly self-centered.” Vernasco writes. She backs up her claim by referencing a scene where Braff’s character Aiden learns that his father’s life been limited by cancer. All Braff can muster is the rudely inappropriate question of whether or not his ailing father can still afford his two children’s pricy private schooling. Vernasco also mentions that Aiden is a out of work actor who seems to mock his wife’s (played by Kate Hudson) own struggles with her career. Vernasco reiterates how Aiden is seemingly wrapped up in his own life, and the “search for his identity.”
Vernasco repeatedly mentions how the whole film has an these overtones of selfishness. From how the film was funded to the way Braff’s characters were written, Vernasco has a beef with “Wish I Was Here.” She is actually so outraged with the mundaneness, cliche characters, and selfish plotline that she actually gets up and leaves partway through the film.
Being convinced by some Braff loving fans, Vernasco goes back to the theatre to complete what seems like torture for her. After going in the first round with high hopes, Vernasco lowers her expectations for round two. She feels that the second half of the movie does not have any qualities that redeem itself from the earlier portion of the film, stating that the main characters are too static, and have nothing meaningful to say. She wonders to herself if these are characters we can find in the real world, and decides that it is really this “hipster wisdom” that makes audiences eat this type of film up.
A dreamy hipster soundtrack and some starry eyed “quirky” characters can fool plenty of people into loving Braff’s “Wish I Was Here,” but Vernasco begs to differ. With a self-centered production and uninspiring writing, Vernasco feels the feature misses the mark. Successfully utilizing insight, evidence, and context she is able to clearly convey her distaste for the film, while communicating a larger idea behind the morals and motives of the pic.

Tuesday, September 9, 2014

“Kings of Pastry” (Directed by Chris Hegedus and D.A. Pennebaker, 2010)

Winning the collar to being named a Meilleur Ouvrier de France (France’s finest craftsman) is both a  dream and an obsession. “Kings of Pastry” tells the stories of passionate pastry chefs competing to be named as one of France’s top artisans. Hegedus and Pennebaker create a mouthwatering film that engages all of the senses, redefining what it means to be an artist.
After 70 contestants had been whittled down, sixteen remain in the race to being named a Meilleur Ouvrier de France (MOF). The film focuses on three dedicated and skilled chefs: Jacquy Pfeiffer, Regis Lazard , and Philippe Rigollot.  More than one person can earn the title of MOF, but the judges (who are MOFs themselves) must find contestants who uphold the values of the craft during three intense days of a nerve wracking competition. “It’s like the olympics, you have to be good on that day,” says Jacquy Pfeiffer. The contestants compete in three categories: presentation, cakes and pastries, and creating an intricate sugar sculpture.
Watching the intensity and immense dedication for the preparation for this competition is both inspiring and unsettling. Some of these chefs have built their entire lives and homes around this exam. Many of the chefs own their own patisseries, and when their work day is done, they go home and continue to create pastries to practice for the MOF.
Working with only edible materials, these chefs create dazzling and delectable works of art, that would rival the beauty of even a sculpture made by Rodin. “Kings of Pastry” shows that the chef’s dedication to their craft mirrors that of any other artist, and that they deserve the respect as well.
It’s difficult not to feel for these chefs. Watching Jacquy fervently readjust recipes before the competition is tense, and makes us want to scream out  watching him toss out an entire cake in frustration.
The latter part of the film focuses on the competition itself. The chefs are tested not only in their ability to make tasty treats, but to focus on their amount of waste and tidiness under a tight time constraint. Watching them contend in this exam is something way more important than anything you’d see on the food network. These people aren’t your Rachel Rays and Bobby Flays. This is the highest honor you can earn as a pastry chef in France. People who wear the collar of a MOF who have not earned the title can even be arrested.
“Kings of Pastry” is convincing and shows that these men are truly artists in their own right. The chefs are no different than any other artists. Their medium just happens to be sugar, flour and frosting. Hegedus and Pennebaker show us architects and scientists as well as artists. In this film we are reminded how important it to stop and appreciate the finer things in life. Why shouldn’t what we eat make us just as speechless as a painting by Monet or be as finely crafted as an award winning film by Coppola?
Reminding us of the emotion and patience that goes into any work of art, “Kings of Pastry” is more than just a film about goodies and cakes. This is a film about the fire that resides in all artists and the lengths that a person will go to to achieve their dreams. “Kings of Pastry” also successfully shows that making pastries doesn’t make you a cream puff. These chef’s have the backbone to make jaw dropping sculptures and try daring ideas, even if it may spell disaster.

Monday, April 28, 2014

RTA Thesis Pop Art

Since its inception in the late 1950s, Pop Art has been influenced and inspired by society. From Campbell's soup cans to Tony Abruzzo's comic strips, artists sought out culture, current events, and advertising for subject matter. Today, art and culture are experiencing a shift. Pop art was being reflective of culture, now culture is looking to artists for the creation of advertisments and endorsements. Art is determining pop culture.

Outline:

Intro
A. Breif history of pop-art. Context.
- What it is
- Where it came from.
B.  Idea number one: Art reflecting culture
- Andy Warhol's Soup Labels
- Roy Lichtenstein Comic Strips

C. Idea number two: The transition.
- Where did art begin to dictate culture?
- Andy Warhol's Beatles' Poster
-Art beginning to determine and become iconic as pop culture. Album Art?

D. Idea number three: Artists determining pop culture. Advertisements.
- Ridley Scott's 1984 Apple Commercial
- Wes Anderson's Hundai commercial.
- Paula Scher?
E. Tie togeter
F.Conclusion


Why did andy warhol make the soup labels?
Pop art reflecting culture rather than determining it.
Soup Cans
Comic Strips
Artists are explivtly given the matter to create
darkside sym w/pop culture even if it  wasn't associated with pink floyd. name of album etc.
--art work created for pop culture

drawing from orig sources to create pop culture

Monday, April 14, 2014

The Boathouse, Winona Lake, Indiana


The Boathouse, Winona Lake, Indiana
Winona Lake is filled with an array of fish including perch, bluegill, cod, walleye. To no surprise, The Boathouse is known for its extensive seafood menu and fine dining. As a vegetarian in the fish house, I thought I would have a hard time finding something to eat that isn’t french fries or a head of lettuce. The Boathouse was more than a happy accident, it was fate. I stumbled upon a restaurant with fine dining, great service, and mouth-watering meals.
I discovered The Boathouse on a girls’ day out on the way back from a road trip to Ft. Wayne. Becoming delirious with hunger, the next stop became the stop to get lunch. Usually food-crazed decision making results in eating at some has-this-place-passed-health-inspection sort of restaurant, leaving you saying the same words as Job Bluth: “I’ve made a huge mistake.”
The entrance to the restaurant was impressive. It was modern, but not overly fancy. I still felt appropriately dressed in my jeans and nice shirt. Being seated immediately, our waitress promptly served us drinks as she nervously mentioned that it was her first day.
Again, I don’t eat meat. And yes, fish does count as meat in my book. I don’t buy into the Catholic idea of meat, and the fish on Fridays thing. So, finding a filling meal that I could eat is sometimes a daunting task. Thoughtfully, The Boathouse had marked each vegetarian friendly item with a “v,” making my search easier. Looking at the menu, I saw the typical vegetarian go-tos. There were veggie burgers and salads, but these didn’t seem like anything special.
Then, what caught my eye, was the Ravioli Espanol, “filled with mozzarella, parmesan, and ricotta cheese, over a scallion cream sauce.” It sounded good, but I was skeptical. This was a seafood restaurant after all. “You don’t go to a steakhouse and order a fish,” is a common phrase, except I was in the fish house ordering pasta. Well, how bad could it be?
Waiting for our meals to be prepared, our waitress made sure that our glasses were never empty. If she didn’t say this was her first day, you never would have guessed. She brought out our meal and I was again impressed by the efficient service.
The Ravioli Espanol was nothing I was expecting, but the plate was not disappointing in the slightest. It was plated beautifully, creating a flower shape around the dish with the center being a stack of cherry tomatoes marinated in a tangy balsamic vinaigrette. This was much different than the ravioli I was was expecting because each of the pieces were breaded and baked, encasing the creamy mozzarella and ricotta cheese inside. The ravioli paired perfectly with the balsamic tomatoes, enhancing the rich flavor of each ingredient.
The cream sauce with scallions on its own didn’t have much taste, but teamed with the balsamic, however, it allowed the taste of zesty vinaigrette to spread easily to the other parts of the plate, giving a balance between lush and piquant. With everyone who had fish on their plate asking to try a bite, the dish was the belle of the ball at my table. For a split second, I was embarrassed that I had doubted the integrity of my meal, but it quickly faded as satisfaction took its place. The vegetarian has succeeded in the fish house.
Being a vegetarian can sometimes be a headache when it comes to going out to eat. It can even cause you to leave a restaurant because there are no menu options. The Boathouse was genuine and accommodating, and on my next road trip I would gladly make the stop again. I was lucky my food-crazed decision making skills led me to The Boathouse.