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#63SSIFF - 18/26 Septiember 2015

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Presentation of the third edition of “Culinary Zinema: Film and Gastronomy”
07 / 22 / 2013

Today, 22 July, the Basque Culinary Center, the San Sebastian Festival and the Berlin International Film Festival presented the programme of the “Culinary Zinema: Film and Gastronomy” section. The press conference was attended by Thomas Struck, head of the “Culinary Cinema” section of the Berlin Festival, Joxe Mari Aizega, director of the Basque Culinary Center, and José Luis Rebordinos, director of the San Sebastian Festival.

This year’s programme includes has seven films focussed on gastronomy. As usual, all of the screenings will be accompanied by themed dinners prepared by a select group of chefs and restaurants.

Culinary Zinema therefore continues the collaboration between the San Sebastian Festival, the Berlin International Film Festival and the Basque Culinary Center, an initiative launched two years ago to unite cinema and gastronomy in a city that combines a competitive festival listed in its top category by the IFFPA with the highest number of Michelin stars per square meter in the world.

This year’s programme features seven films: six premieres and the recovery of a classic, Como agua para chocolate (Like Water for Chocolate), a film directed in 1992 by Alfonso Arau.


Bushi no Kondate / A Tale of Samurai Cooking - A True Love Story
Yuzo Asahara (Japan)

Having had a divorce after one year of marriage, Haru was proposed by a samurai chef in Kaga region to marry his succeeding son Yasunobu Funaki. The son turned out not into cooking but fighting with swords, and four years junior to herself! In order to save the family name Funaki and its position as samurai chef during the turbulent times, Haru decided to teach her newly wedded husband the art of cuisine...


Como agua para chocolate (Like Water for Chocolate)
Alfonso Arau (Mexico)

Coinciding with the 20th anniversary of its release, this tale of love and gastronomy set in 20th century Mexico returns to the screen. Despite their deep love for one another, Tita and Pedro are unable to marry because Mamá Elena decides that Tita, being the youngest of her daughers, must stay single to care for her in her old age. Wrapped in the aromas and flavours of traditional Mexican cuisine, for years Tita suffers for a love that will last longer than time itself.


Final Recipe (Final Recipe)
Gina Kim (South Korea)

Hao was once a famous chef, but his restaurant is now on the verge of bankruptcy due to his stubbornness and changing tastes of modern people who do not respect traditional dishes any more. To save his legacy, his grandson Mark decides to enter a renowned cooking contest, the Final Recipe, competing against talented chefs from all over the world. As Mark wins round after round with his ravishing cooking skills, he begins to gain attention, even from the main producer Julia, who slowly realizes that Mark strangely resembles her husband David, a master chef.


Jadoo
Amit Gupta (UK)

Two brothers, both wonderful chefs, fall out catastrophically. At the climax of their dispute they rip the family recipe book in half: one brother gets the starters and the other gets the main courses. They set up rival restaurants, across the road from each other, and spend the next twenty years trying to out-do each other. It takes a daughter to reunite them. She is planning her marriage and is determined that they will both cook together. But can the men bury the hatchet?


Make Hummus Not War
Trevor Graham (Australia)

Could a regional love of hummus be the recipe for peace in the Middle East? This was the question on director Trevor Graham’s mind when he set out to film this documentary about the Middle Eastern conflict you don’t see on the nightly news. This is Graham’s humorous journey though the hummus bars and kitchens of Beirut, Tel Aviv, Jerusalem, and New York. Along the way he encounters the doyenne of Middle East cuisine Claudia Roden, zealots, Jewish settlers, biblical characters, political activists, chickpea farmers, novelists and Sheiks, for whom hummus is a near religious obsession.


Små Citroner Gula / Love and Lemons
Teresa Fabik (Sweden)

A romantic comedy about love, friendship and the courage it takes to follow your dreams. The movie is based on the successful novel with the same title by author Kajsa Ingemarsson. Agnes is a chef and she loves cooking. She has a good job, a boyfriend who loves her and a best friend who is always there for her. One day she is both fired from the luxurious restaurant and dumped by her boyfriend. Therefore she has nothing left to loose when a friend asks Agnes if she would like to be part owner in and open up a new restaurant. 


Tennoshizuku Tatsumi Yoshiko 'inochi-no-soup' / Drops of Heaven
Atsunori Kawamura (Japan)

Documentary delving into the origin of Soup of Life that 88 years old culinary artist Yoshiko Tatsumi keeps on cooking for her life. The Beautiful and delicate landscapes of Japan grows variety of seasonal crops under wisdom of nation's farmers. Yoshiko brings out the best of ingredients as she cooks with care. Beyond the vapors of Yoshiko Tatsumi’s Soup of Life, you will reminiscence the forgotten days of people nurturing love and living in peace.


PROGRAMME


Day - Film
Restaurant
Chef

Opening. 21st Saturday
FA-I-NEOL RE-SI-PI / FINAL RECIPE
Basque Culinary Center
Dani López (Rest. Kokotxa) and Roberto Ruiz (Rest. El Frontón -Tolosa-)

22nd Sunday
SMÅ CITRONER GULA / LOVE AND LEMONS
Arbelaitz
Jose Mari Arbelaitz (Rest. Arbelaitz)

23rd Monday
TENNOSHIZUKU TATSUMI YOSHIKO 'INOCHI - NO - SOUP' / DROPS OF HEAVEN
Basque Culinary Center
Aizpea Oihaneder (Rest. Xarma) and Zuriñe García (Rest. Andra Mari -Galdakao-)

24th Tuesday
MAKE HUMMUS NOT WAR
ni neu
Mikel Gallo (Rest. ni neu) and Josean Alija (Rest. Nerua -Bilbao-)

25th Wednesday
BUSHI NO KONDATE / A TALE OF SAMURAI COOKING-A TRUE LOVE STORY
Basque Culinary Center
Gorka Txapartegi (Rest. Alameda -Hondarribia-) and chef to be confirmed

26th Thursday
COMO AGUA PARA CHOCOLATE
Mirador de Ulía
Rubén Trincado (Rest. Mirador de Ulía)

Closing. 27th Friday
JADOO
Basque Culinary Center
Indian chef pending confirmation


THE CHEFS


Aizpea Oihaneder (Restaurante Xarma)
Aizpea has been working for more than ten years in a career that has taken her from the sophisticated Rocamador in Badajoz, where she won a Michelin star, to Donostia, with a project dedicated to creating subtle, state-of-the-art cuisine, solidly based and showing great attention to excellence of the produce used. 

Mikel Gallo (Restaurante ni neu)
Mikel strives to ensure that diners understand his food. And he succeeds fully with a cuisine that nods to tradition while drawing strongly on modern and highly personal techniques. The result is magnificent, easily understood and perfectly suited to ni neu’s unique setting. Accessible excellence.

Dani López (Restaurante Kokotxa)
Ten years of working in his own locale, half of them with the distinction of a Michelin star, endows Dani López with a touch of class that makes the Kokotxa a solid reference in what can be considered as the Mecca of haute cuisine worldwide. 

Roberto Ruiz (Restaurante El Frontón -Tolosa-)
Roberto uses only the very best of produce, fully respecting their properties to serve light cuisine with ingredients manipulated as little as possible in order to keep their essence intact. He preserves the flavour, the texture of each product, to the point of admitting to being a simple processor of food who does no more than is necessary to make it edible. He searches for magic in a smokeless kitchen.

Jose Mari Arbelaitz (Restaurante Arbelaitz)
The cuisine of Jose Mari, youngest of the Arbelaitz brothers, more ground-breaking than ever, nevertheless continues to display a love of tradition, hence his daring combinations. Jose Mari is highly skilled at pleasing his clients with clever and attractive complexities befitting of an experienced chef of cuisine d’auteur.

Josean Alija (Restaurante Nerua -Bilbao-)
Josean Alija started his professional career at the age of 17. Under the guidance of some of the great contemporary maestros of the restaurant world, he has gradually cultivated his own style. A purist style where aromas, textures and flavours play the leading part, with a touch of the cutting-edge that even chef Paul Bocuse identifies as “one of the best cuisines of his life”. Alija, faithful to his love of challenge, seeks to surprise those who enjoy his creations with the essence of the earth and its produce. That’s the basis on which he has built his cuisine and for which he has landed myriad awards.

Rubén Trincado (Restaurante Mirador de Ulía)
Rubén Trincado produces innovative, adventurous food based on traditional cuisine, source of his passion for the flavours and aromas to which he applies highly advanced techniques in the quest to surprise diners not only with the way their food is composed on the plate, but above all with its precision.

Gorka Txapartegi (Restaurante Alameda -Hondarribia-)
Gorka Txapartegi is steadfast in his philosophy and practical approach. Thoughtful, solid and mature... a safe bet. None of your efforts to impress: everything, absolutely everything is created and presented to excellent standards. Elegant, harmonious, genuine, familiar flavours.

Zuriñe García (Restaurante Andra Mari –Galdácano)
Chef trained at the Andra Mari, the restaurant where she has been working for 13 years, Zuriñe has made her way up through the different rungs of the training ladder. The Andra Mari is a long-standing eatery that has produced great chefs like Eneko Atxa.





BUSHI NO KONDATE / A TALE OF SAMURAI COOKING - A TRUE LOVE STORY (A TALE OF SAMURAI COOKING - A TRUE LOVE STORY)

BUSHI NO KONDATE / A TALE OF SAMURAI COOKING - A TRUE LOVE STORY (A TALE OF SAMURAI COOKING - A TRUE LOVE STORY)

YUZO ASAHARA (JAPAN)

COMO AGUA PARA CHOCOLATE (LIKE WATER FOR CHOCOLATE)

COMO AGUA PARA CHOCOLATE (LIKE WATER FOR CHOCOLATE)

ALFONSO ARAU (MEXICO)

FINAL RECIPE (FINAL RECIPE)

FINAL RECIPE (FINAL RECIPE)

GINA KIM (SOUTH KOREA)

JADOO (JADOO)

JADOO (JADOO)

AMIT GUPTA (UK)

MAKE HUMMUS NOT WAR (MAKE HUMMUS NOT WAR)

MAKE HUMMUS NOT WAR (MAKE HUMMUS NOT WAR)

TREVOR GRAHAM (AUSTRALIA)

MÅ CITRONER GULA / LOVE AND LEMONS (LOVE AND LEMONS)

MÅ CITRONER GULA / LOVE AND LEMONS (LOVE AND LEMONS)

TERESA FABIK (SWEDEN)

TENNOSHIZUKU TATSUMI YOSHIKO 'INOCHI - NO - SOUP' / DROPS OF HEAVEN (DROPS OF HEAVEN)

TENNOSHIZUKU TATSUMI YOSHIKO 'INOCHI - NO - SOUP' / DROPS OF HEAVEN (DROPS OF HEAVEN)

ATSUNORI KAWAMURA (JAPAN)

Jose Luis Rebordinos, Joxe Mari Aizega and Thomas Struck

Jose Luis Rebordinos, Joxe Mari Aizega and Thomas Struck

Jose Luis Rebordinos

Jose Luis Rebordinos

The director of the San Sebastian Festival has presented Film and Gastronomy section

Joxe Mari Aizega

Joxe Mari Aizega

Director of the Basque Culinary Center

Joxe Mari Aizega

Joxe Mari Aizega

Director of the Basque Culinary Center

Mikel Gallo and Gorka Txapartegi

Mikel Gallo and Gorka Txapartegi

The chefs of the restaurants ni neu (San Sebastian) and Alameda (Hondarribia)

The chefs in the presentation

The chefs in the presentation

Thomas Struck

Thomas Struck

Head of the “Culinary Cinema” section of the Berlin Festival

The protagonists of “Culinary Zinema: Film and Gastronomy

The protagonists of “Culinary Zinema: Film and Gastronomy"

Chefs attending the press conference

Chefs attending the press conference


Documento sin título
The way it was Culinary 2013
tv 00:01:45
Culinary Zinema 2013
tv 00:02:28

http://www.turismoa.euskadi.net

Official Sponsors:
tve Gas Natural Fenosa movistar
Official Collaborators:
AUDI KUTXA
Associated Institutions:
Instituzio Kideak | Instituciones socias Ayuntamiento de San Sebastián Diputación de Gipuzkoa Gobierno Vasco Ministerio de cultura, educación y deporte
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