Word: paprikas
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Dates: during 2000-2009
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...with Jimmy. I grew up on animation, I respect the medium's artistry and dote on its jokes. This week, while on vacation, I watched a few animated films: the Pixar movie Ratatouille, which opened yesterday in nearly 4,000 North American theaters; the Japanese science-fiction epic Paprika, now playing in 20 major cities; Aachi & Ssipak, which is playing at the New York Asian Film Festival; Queer Duck: The Movie, the tres gay comedy that's available on DVD; and for old times' sake, this year's Oscar-winning, made-in-Australia animated feature Happy Feet...
...Some of these movies (Rat, Feet) I loved; some (Paprika, Aachi) I studied with a cooler, appraisal admiration; and Queer Duck I thought just silly, sublimely so. But often, as I watched, I wondered: Why can't the makers of live-action films take one-tenth the care these guys did? Why are so many animated features bursting with wild imagination, coherent characters, glorious visualizing - all we should expect from film - and "real" movies aren...
...about spectacle? Satoshi Kon's Paprika dives into a splashy dream world for a parade of marching umbrellas, refrigerators and giant dolls that is as grand as it is eerie. Rambunctious comedy? Mike Reiss and Xeth Feinberg's Queer Duck is at least as rude as Knocked Up and yards funnier, whether its titular same-sex mallard is waddling up to the bar to order "a slow comfortable screw up against the wall of a bus station in Passaic, New Jersey," or enduring a spot of gay-bashing in an episode (from the 3min. filmettes on which the feature...
...please the rest of us,” Schlesinger wrote. “In a quiet way, without fanfare, he helped more people and promoted more noble causes...than most people have ever known.” Bok described former professor, author and ambassador as “the paprika in our stew” at Harvard, “adding a truly distinctive and memorable quality.” The incoming interim President said of the six-foot-eight professor, “He casts a long shadow, both literally and figuratively, and Harvard without him will never...
...years ago when his family moved from Manhattan--where takeout was an easy option--to South Orange, N.J. Stoloff has been cooking his way through Jean-Georges: Cooking at Home with a Four-Star Chef. On his lunch break he scours New York City for ingredients like the smoked paprika needed for a chickpea dish he recently made. Stoloff's strategy is to stock a great pantry--with items like homemade salsas and tomato sauce put up from his own garden, plus 100 lbs. of organic free-range beef, which anchors the basement freezer. He then "cooks ahead" on Sunday...