Gerdien Smit
MATTER OF TASTE: call for short films on food
NISI MASA, the European network of young cinema, presents MATTER OF TASTE: a multi-event about food & film in Europe!
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# Submit your food related short film before the 15th of May 2009 #
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* What is MATTER OF TASTE looking for:
Original, creative European short films on the theme of food & culture. Especially documentaries are welcome, but fictions are also accepted. The film should be linked to one of the following three sub-themes: \'A Matter of Taste\', \'Table Manners\' or \'Lands of Plenty\'. More details on these themes can be found below.
* Maximum length:
12 minutes.
* Language:
The films can be in any language, but subtitles must be provided in English.
* Deadline for submissions:
15th of May 2009.
* How to submit a film:
You can upload your short films here: www.daazo.com/foodfilms
Please also send a DVD of your film clearly labelled with the title of the film, the director, and contact details to the European Office of NISI MASA.
NISI MASA - \'FOOD FILMS\'
10 Rue de l\'Echiquier
75010 Paris
FRANCE
* Selected films:
20 selected filmmakers will attend the Lago Film Fest in Northern Italy (24th - 31st of July 2009) to present and discuss their films, and take part in a 5-day programme of screenings and special culinary events. On the final day the best food film will be announced.
Each filmmaker will have the chance to attend an additional screening of their short film in another European city (pre-screenings will take place in June and early July). Each film will also feature on a non-commercial DVD compilation.
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Visit the official website for more information: www.matteroftaste.eu
Here you will also find inspirational articles and links about films and books related to food & culture themes.
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Call for films: 3 Sub-Themes
1. ‘A Matter of Taste’
In this category, we are asking about the attitudes and values that we hold about food. How we eat can reveal the expression of a specific culture or philosophy, including our relationship to the land and our communities. Today of course, cultural diversity and culinary traditions are being confronted with one another. There is also a very modern paradox: we are increasingly disconnected from the origins of food, and yet the art of cooking is more promoted than ever before.
2. ‘Table Manners’
This category deals with the circumstances in which we eat, where we get our food and how healthy it is. Are we eating more often alone in front of the TV, or with family and friends? At work we often take “food to go” and even for dinner we don’t always find the time to cook proper meals. But consumers can always make a choice: saving money or paying more to know the origins of their food. And what about the influence of food consumption on health? There would seem to be a lot of nutrition-related illnesses like diabetes and obesity nowadays.
3. ‘Lands of Plenty’
What are the influences of globalisation on food production, and what are the environmental and human consequences? This category will question the impact of big multinationals and large-scale farming methods. There is also real connection between food and politics. If you take the example of tomato- growing in Spain: gathering by mostly illegal workers, the product is shipped by trucks to northern countries. Finally, there is the question about the future of food: will it become more artificially-created or more traditional and organic again?
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