Sumptuous to look at, a tasty treat for the eye, THE TASTE OF THINGS for all its sweetness plays out like a padded pudding of a period Panavision MasterChef circa 1885.
France nominated this as its contender for this year’s Oscar over Anatomy of A Fall. What were hey thinking? The Academy’s taste was all in their mouth?
Juliette Binoche stars as Eugenie, a cook par excellence who has worked for the famous gourmet Dodin played by Benoît Magimel for the last 20 years.
A felicitous foodie and culinary linguist, Dodin adores her. The practice of gastronomy and mutual admiration has turned into a romantic relationship, but on her terms, not wanting traditional marriage, insisting on every erotic encounter at her invitation, of her consent.
Apart from the food porn that makes up a fair portion of this gastronomic fantasia, THE TASTE OF THINGS is at core a story of two people in the autumn of their years sharing an appetite for life, a lusty, hungry appetite fed by respect, restraint, and genuine romance.
Like the gastronomic artists he is depicting, director Tran Anh Hung blends, mixes, balances flavours, textures and consistencies to form a fulsome meal.
Languorous lunches are called to mind as this tale of contained obsession simmers, elegantly bubbling away, delicately proffered and accompanied by authoritative discourse, discussion and conversation.
From paddock or veggie patch to plate, compelling serving suggestions and judicious consideration to preparation, cooking time, ingredients, utensils, THE TASTE OF THINGS is vividly portrayed with mouth watering, eye glazing panache.
Jonathan Ricquebourg’s cinematography is luscious and scrumptious, from its warm kitchen and dining room interiors to the glorious countryside exteriors of Anjou.
If you like formally structured film making that is metaphorically edible, you should be more than sated by THE TASTE OF THINGS.
