By C.J. Hirschfield
(Updated December 2, 2022)
Author Mary Frances Kennedy Fisher was smart enough to realize early on that using just her initials when writing in an era of accepted female domesticity would grant her greater opportunity to publish passionately about gastronomy—and life. Her first book of essays was released in 1937, followed by over 30 other books, and hundreds of published articles and essays, until her death in 1992. Her “The Art of Eating” has been in continuous publication for nearly 70 years.
The delicious new documentary, The Art of Eating: The Life of M.F.K. Fisher provides a comprehensive—and very entertaining—look at this strong and opinionated woman, her philosophy, and her legacy.
Assembled by Gary Meyer
(Updated November 21, 2022)
The theatrical release of a new documentary by Lisa Hurwitz, The Automat, has taken me back in time with its wonderful clips from classic movies and discussions of food favorites of our youth from Baked Macaroni and Cheese, Chicken Pot Pie to Custard Cups and Pumpkin Pie. It is essential viewing for those interested in the history of restaurants in the 20th Century, the combining of technology and home-cooked meals and a trip down memory lane even if you were born too late to actually visit one. But we also cover contemporary attempts at automated food. We have included many photos, film clips, recipes, music, and related links to supplement your enjoyment of The Automat now playing in theaters and at film festivals—only on the big screen.
By Nancy Friedman
September 20, 2022
Fish have been swimming onto San Francisco Bay Area menus ever since there were people around to catch and cook them. And Mexican cuisine has been represented in the region ever since Alta California was part of Mexico. But until 1992, although dozens of Bay Area restaurants served a steady tide of petrale sole, halibut, salmon, and sand dabs—not to mention McDonald’s Filet-O-Fish, invented in 1962—and although there were plenty of places to enjoy burritos, enchiladas, and quesadillas, one Mexican fish dish was still just a wish: the fish taco. Continue reading
Curated and adapted by Gary Meyer
Spices from the Oaktown Spice Shop can take a very good dish to new levels.
C.J. Hirschfield wrote about Oaktown as they have adapted during the pandemic to provide their goods to home chefs around the world. EatDrinkFilms has chosen some recipes and comments from their website (plus one of our own) to get you started.
There is a full meal starting with Bloody Mary cocktails, a zucchini salad, strawberry spaghetti, and chewy molasses cookies for dessert; plus great popcorn idea to eat while watching an after-dinner movie.
By Risa Nye
July 15, 2022
The first thing to know about Living Wine is that it was filmed in 2020. The reason the year is worth noting—as one would note a particular vintage on a wine label— is that this was the year of the Lightning Complex fires: one of the costliest disasters of the year, and the sixth most destructive wildfire in California’s history.
Before viewers know this, however, producer and director of this documentary, Lori Miller, introduces us to a number of nontraditional winemakers who produce natural wines in Northern California. We accompany these winemakers through their beautifully tended vineyards: Gideon Beinstock and Saron Rice (Clos Saron), Darek Trowbridge (Old World Winery), Megan Bell (Margins Wine), James Jelks (Florèz Wines), and Dani Rozman (La Onda). Continue reading
By Fred Swan
July 15, 2022
Many wines are simple. The world of wine is not. A seemingly endless list of factors creates the individual character of any wine. From microbes to mesoclimate, from variety to vintage.
If you scratch the surface of most any wine topic, you’ll find greater depth, and more connections with other topics, than you’d imagine. Living Wine, a new film being released Friday, July 15, does more than just scratch the surface of “natural wine.” Nearly every one of its 85 minutes raises an idea or question that would be fascinating to explore in depth.