Celebrities

Here’s How The Futuristic Food In Sci-Fi Movies Is Created

Sponsored

We all know that not all the food that they show in movies, or at least they are not what they look like. For instance, Hannibal Lecter doesn’t really eat human flesh and neither does Drew Barrymore in Santa Clarita Diet. But that’s all meat and blood, what about stuff that we haven’t yet seen or experienced? That is, space-age food or meals from the future. Here’s how they do it.

 

An Abstraction Of Existing Food

In an interview for Food & Wine, food stylist C.C. Buckley, revealed some exciting work that goes down in the making of the outlandish food that is shown to be from 100 years later or from out of this planet. Speaking about the edibles that were created during one of her projects, Buckley said “the dishes [became] kind of an abstraction of things we ate as kids or eat now.”

The project, a photo essay by Allie Wist christened Flooded, features a bunch of edibles that resemble water-residing beings like oysters, mollusks, planktons, et al.

Image Source

 

Related Post

Food Styling For The Future

As per Janice Poon, a popular TV food stylist, creating futuristic food involves drawing inspiration from the script or the surroundings as well as from the characters in the scene and the tone of the scene. However, Poon admits that “because it is sci-fi, you can do just about anything really.”

To create the space age magic, Poon relies on tools like wet wipes, syringes, and a four and a half inch white ceramic santoku knife that enables Poon to work in the darkness of a set.

“The way you work on film, they just have a little task light in my work area and its right by the set,” Poon tells Food & Wine. “So I can’t have a ton of light because there’s too much spill, or I’ll screw up the lighting of the set. Plus I have to have stuff that’s quiet, so a ceramic knife is much quieter than a metal knife.”

LI-FOOD-HANNIBAL NOVEMBER 8 – Food stylist and cookbook author Janice Poon prepares a macabre Christmas spread with recipes from her book, Feeding Hannibal. Included is a bacon, parchment paper and clay wrapped chicken. November 8, 2016. Bernard Weil/Toronto Star

Image Source 

Want to know more about how foods for your favourite movies are created? Read the full article here.

Feature Image Source

Ankita

Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.

Share Now
Published by
Tags: food news

Recent Posts

SMOOR EID special products

EID Hamper by SMOOR This Ramadan, gift delights thoughtfully handpicked by SMOOR. Bring home hampers…

3 weeks ago

This Independence Day, National Geographic to premiere ‘Buried Seeds’; the inspiring journey of world-renowned Indian Chef Vikas Khanna

“Buried Seeds uncovers many memories and emotions that were hidden inside me for so long”…

9 months ago

What’s cooking between National Geographic and Chef Vikas Khanna ahead of Independence Day

  National Geographic, a brand known for its rich legacy of authentic and impactful storytelling…

10 months ago

7 Appliances That Will Make Your Time In The Kitchen A Little Easier

  The world today has no time to stop and no time to waste. Everything…

10 months ago

Coverture Chocolates : SMOOR

  A brand that crafts the ultimate indulgence experiences with couverture chocolates brings a set…

10 months ago

Hilton Honors Unveils Exclusive Offer for Dining ‘Like a Member’

Members to receive exclusive access to attractive perks and privileges at Hilton dining establishments in…

10 months ago