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  • This is a dish from the movie "Midsommar."

  • Pelle: I was most excited for you to come.

  • Narrator: You might think that bright yellow

  • center you see is an egg yolk,

  • but it isn't.

  • See, over the course of a

  • 10- to 12-hour filming day,

  • egg yolks tend to dry out and change color.

  • So Zoe Hegedus came up with the idea

  • to top some of the plates with edible spheres

  • made of orange and mango instead.

  • That's a day in the life of a Hollywood food stylist.

  • When food is involved,

  • and it's involved in movies a lot,

  • food stylists have to figure out

  • how to make the food pop on screen

  • no matter what hurdles are thrown at them.

  • They're the movies' biggest problem solvers

  • you never think about.

  • The first thing a food stylist needs

  • is to be prepared to make

  • a lot of food for a lot of takes.

  • For this scene in "The Amazing Spider-Man,"

  • the food stylist cooked 90 branzinos.

  • And the food stylist for 2014's "Chef"

  • made 800 Cubano sandwiches.

  • Zoe baked over 100 pies,

  • prepared about 50 fake yolks,

  • and plated 200 real yolks for "Midsommar,"

  • a horror film that takes place

  • at the height of the Swedish Midsummer festival.

  • It's a celebration, so naturally

  • there were a ton of food requirements.

  • Zoe Hegedus: Directors, they prefer

  • not using fake things on movies.

  • It's really important for them to use real food,

  • so I always try, like,

  • do everything real.

  • Narrator: These little butter churches

  • were actually made out of plaster

  • and are one of the few fake food items

  • audiences saw in "Midsommar."

  • If you're using real food,

  • you have to make sure it tastes fresh.

  • One of the first problems Zoe had to solve

  • was what to do with the meat pies,

  • which had to be edible for this shot.

  • The movie was filmed in Hungary

  • during the late summer months of 2018,

  • one of the hottest summers on record in the country,

  • so keeping a pie filled with meat

  • out in the sun for a 12-hour shoot

  • and then asking actor Jack Reynor

  • to take multiple big bites

  • for multiple takes wouldn't go well,

  • and there needed to be something inside the pie.

  • Zoe: You can't make the same size

  • and texture with an empty pie.

  • For example, this shape wouldn't stay

  • if it would be empty.

  • Narrator: The solution?

  • A filling of oatmeal mixed with cocoa powder,

  • which is going to last a lot longer out in the sun.

  • Oatmeal mimicked the texture of ground meat,

  • and the powder mimicked the color.

  • Zoe: Oatmeal is a really, really good ingredient

  • to use on set and on camera

  • because you can shape it and, like, color it

  • with, like, edible ingredients

  • and make something also that is tasty.

  • Narrator: She had to get even more creative

  • for what would be the toughest challenge

  • of the entire movie, that dish with the egg yolk

  • in the center, called the Sun's Eye.

  • Both the specificity of the ingredients

  • and the sheer amount

  • made this dish a huge challenge to bring to life.

  • Zoe: It's supposed to have pickled herring in it,

  • but we didn't put it because

  • it wouldn't really change the look of the dish,

  • but it would have been impossible to use herring

  • on that day with the heat and, like, the smell.

  • Narrator: That intense heat not only dried out the yolks,

  • but it caused some of them to burst out

  • on the first go-around.

  • That meant Zoe and her team had

  • to change the dishes out every 15 minutes.

  • On top of that,

  • some of the cast was allergic to eggs,

  • so Zoe had to completely rethink

  • the center of the dish.

  • Instead of using yolks, she made those

  • mango and orange edible spheres.

  • She put the frozen mixture

  • into a sodium alginate solution,

  • where a thin membrane formed

  • to give it the right texture.

  • Put it next to a real egg,

  • and you can barely spot the difference.

  • One challenge for any movie is keeping food

  • that's been sitting out looking fresh.

  • So Zoe relied on some tried-and-true tricks of the trade.

  • She sprayed potatoes with cooking spray

  • to make them look like they were fresh out of the oven.

  • She mixed water and oil to top the egg yolk dish,

  • which not only made it look

  • fresher and tastier for longer

  • but also added some weight to the chives,

  • which kept getting swept away in the wind.

  • But there's a risk of going too overboard.

  • Cooking spray looks perfect on potatoes,

  • but if she used corn syrup instead,

  • it would've looked too shiny.

  • In addition, she sprayed the apples

  • with only a couple spritzes of water.

  • Any more and they might start looking fake.

  • Zoe: It's like, just because you see some water drops

  • on something, you can feel that freshness.

  • Narrator: And speaking of apples,

  • there are a ton of them lingering

  • in the background of "Midsommar."

  • You might have noticed them in the kitchen

  • as Dani baked pies.

  • Even this background item had to be vetted,

  • and it wasn't as easy as picking apples up

  • from a store.

  • They had to look like they were grown in the commune.

  • Zoe: So, it was important to see that the apples

  • are grown really close, because it's important

  • to show that they have it in the community

  • where they live and it wasn't just

  • bought somewhere in the supermarket.

  • Narrator: The perfect apples for this scene

  • actually needed to look imperfect,

  • like they were just plucked right off a tree.

  • So half of them are from a nearby farmer's market,

  • and the other half were literally plucked off trees.

  • Zoe: You can see it's smaller.

  • You see some, like, ugly dots on it also.

  • Narrator: The most elaborate project Zoe

  • and her team worked on was the May Queen feast.

  • They had some freedom in designing the display

  • but still had to follow some important rules.

  • Everything needed to look rustic,

  • it needed to be traditionally Swedish,

  • and it needed to feel like it was grown locally,

  • so there was a lot of trial and error.

  • One cake Zoe made was rejected

  • because it looked too modern,

  • but thisrga man pie,

  • shaped like a man lying in apples,

  • met the specifications and made the cut.

  • So did this dish made with a goat carcass,

  • which likely would have come from their farm.

  • The team also did a lot of background research,

  • like reading Nordic cookbooks

  • to make sure everything they used

  • was part of Scandinavian cuisine.

  • Their findings showed up on the table.

  • They found that asparagus was used

  • for special occasions in Sweden,

  • so they built this asparagus tower,

  • which took them up to five hours to construct.

  • In the movie version, the base is made up of meatballs,

  • which helped it pass the rustic test.

  • Crayfish-centered parties are a Swedish tradition,

  • and the crustacean would likely be something

  • the commune would find around them,

  • so the food-styling team spent around six hours

  • building this elaborate crayfish tower.

  • Since these displays weren't meant to be consumed

  • by the actors, freshness was less of an issue.

  • However, as with the Sun's Eye plates,

  • the vegetables would dry out in the sun,

  • so Zoe changed pieces out as frequently as possible.

  • Something most chefs don't have to think about

  • is how their food will be filmed.

  • Zoe knew there would be a lot of shots from high above,

  • so she made sure every single display

  • was really big and really colorful.

  • But what happens when there is a piece of food

  • you need and it isn't even available

  • in the country you're filming in?

  • The movie needed a fresh herring for this scene,

  • where Dani attempts to eat one whole.

  • This moment was specifically built into the script.

  • Server: It's tradition, for good luck.

  • Sten: Yeah.

  • Dani: What?

  • Narrator: Herring is incredibly abundant in Sweden,

  • but the movie was filmed in Hungary.

  • Zoe: In Sweden, you can go to every market,

  • and you just find the herring.

  • But, like, in Hungary,

  • I went, like, all the markets, all the shops,

  • and I found, like, smoked ones, like, pickled ones,

  • but without head, or it was too small,

  • or it was too big,

  • or it was just not good for the movie.

  • So at the end, the herring had to be shipped from France.

  • Narrator: They got 20 pieces shipped to them.

  • They were shipped at the last minute,

  • and the team had little room for failure.

  • The most important thing for the scene

  • was that actress Florence Pugh was comfortable.

  • So Zoe took 10 herrings and cut

  • and prepared the fish in multiple styles

  • to give Florence and the filmmakers options.

  • In the end, they landed on a fish that

  • was boneless but still had its head and tail.

  • They were able to get the perfect take

  • after seven or eight tries.

  • So, why didn't Zoe make her life easier

  • and get a fish she found in Hungary

  • or just have the art department make a fake fish

  • that met the scene's needs?

  • Because without that real fish,

  • you wouldn't have gotten that

  • authentically horrified look on Florence Pugh's face,

  • and that's when going the extra mile

  • for your food in a movie makes it all worth it.

This is a dish from the movie "Midsommar."

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成為電影和電視節目的食品造型師需要些什(What It Takes To Be A Food Stylist For Movies And TV Shows | Movies Insider)

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    joey joey 發佈於 2021 年 05 月 25 日
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