A fascinating movie is like a fascinating woman, and one glance is enough to sink it. When Remi rushed out of the window with a cooking book four or five times older than him at the beginning, he told me he wanted to rethink his life, and said that as a mouse, "life is not easy", I smiled. ——Pixar did not disappoint Brother again.
Pixar will never disappoint. This little jumping light carries too much greatness, one of which is called Pixar culture.
What is culture? For example, if you are also a pick-up girl, you can't directly tell the girl, "I want to sleep with you", and call it a hooligan. You have to ask: "Would you like to get up with me?" This is culture. Many people attribute Pixar’s prosperity to its third innovation in animation technology-computer production; in fact, today, apart from the fact that Koogawa’s head is out of shape, you don’t take a 3D shot. I'm sorry to say hello. But no matter what, Pixar still said that he was firm and pressure-free, because-I'm sorry, my name is Pixar.
The reason why I dedicated the first film review of my life to Ratatouille is largely because as a foodie, I can always visually see Pixar’s 3D technology from the close-ups of every ingredient in the film. Carving and control-when Remi breaks a piece of croissant, you can break with the bread clearly and layered, just like watching the transformation of a pupae into a butterfly, and taste the unique softness of French desserts; when a plate of ratatouille is fresh When it's out, Remi draws its original sauce on the staple food with great detail. The sharp contrast of multiple colors, thick and soft texture overlap, all tease your not too powerful taste buds; and When the most unlikely little chef in the world cooks a pot of creamy mushroom soup, you can really feel it from the condiments that he throws, every grain is clearly visible, and from each of his jovial jumps. The technicians who went behind the scenes gave this movie, the little mouse, and the food, what kind of dedicated feelings they put into, and what kind of happy enjoyment they got in the process. This kind of 3D is by no means simple, just ensuring that the fur of each mouse is shiny and shiny; it is by no means simple, just ensuring that it is as big as Paris and as small as the mouse hole. In Ratatouille, 3D is a philosophy, which perfectly interprets Gusteau's phrase "Food should be like music and tasted; it should be like color and smelled".
You see, that's it. Pixar's 3D has an unmatched vitality, because it is infused with the life and enthusiasm of every participant, and it is born from the heart, including the audience. This is Pixar culture.
Very often, culture is reflected in humor. Humor is a technical job, at least I don’t think that grandstanding relying on exaggerated body language can be called humor, it’s just funny. The so-called funny is tantamount to the slapped postures deliberately catered to by women who stumbled in order to pimp.
I remember that Joseph Heller once wrote in Catch 22 that black humor often makes you scared by what you laughed a second before after you laugh. What I want to say is that real humor often makes you immersed in the warmth, friendship, human touch, etc. you feel from it for a long time after you laugh.
I watched the part where Remi and Linguini practiced cooking. I am not a person with a low smile. I watched repeatedly because I was touched by Remi's helplessness and patience for Linguini's clumsiness; I was just touched by the two people's not-perfect toasting after they finally succeeded. Qing; just moved by the great friendship in the pots and pans, oil, salt, sauce and vinegar. The friendship between humans and animals is an eternal topic. However, both "Hachiko" and "Guide Dog Little Q" existed as tear gas. It was not until "Ratuitouille" that I finally saw a lighter and brighter style. To be honest, compared to life and death, I am more inclined to this kind of warmth that floats in laughter and cursing; and for people who are tired of watching the plot and never want to waste facial paper, this is exactly what Pixar does. The charm lies.
From the very first "Toy Story" to "Cars In making trouble, stumbling and stumbling, I have completed my own dreams that are ordinary, humble, or persistent, but all are equally great; both are in the process of chasing dreams, and they have gained the romance of committing two crimes and being nervous. It was not because of this romance that I got to know the same partner and Da Tiao, and gained that unique friendship or love. Just like the slogan of "Sisters of the Sunshine", no matter how much time each one has, it can't compare to the years of being stupid together.
And I think that this kind of emotion is just because of a kind of humor that belongs to Pixar, and it becomes more and more intelligent, and the joy of savoring this kind of wisdom. It's like talking with friends for many years, and they can always laugh at each other because of some unsatisfactory understanding of outsiders.
At this point, it's almost time to enter the climax. As for the climax of "Ratuitouille", I don't think that all the rats are dispatched to complete the ratatouille stage. I prefer to regard Ego's review as the finishing touch of the whole film.
Before this, I have always been very disgusted with the large monologues in the movie. Movies are an art of telling stories through the lens. It needs to be completed with language. It only shows that your expressiveness is far from enough. And this food review dubbed by Peter Otto is the only monologue I have ever seen that is so natural and even indispensable. So I copied it shamelessly, as the ending-in
many ways, the job of food critics is actually very simple. Compared with those chefs who work hard and silently, we only need to judge highly, not What responsibilities. Acrimonious criticism often brings great pleasure to authors and readers, and is also very popular.
However, in the overall sense, we food critics must face a harsh reality-any bland dish is more meaningful than our criticism of it.
Many times, we really have to take great risks to discover and care for new people and things. The world treats rookies always harshly. And they need friends.
I had a new experience last night. An extraordinary dinner, but completely by an unexpected character. It would be an understatement to say that the chefs and meals challenged my established stereotypes about the art of cooking-they completely shocked me.
As we all know, I have deliberately vilified Gusteau's motto "Anyone Can Cook" in the past. Until now, I really understand the meaning of that sentence: not everyone can be a great artist, but a great artist can appear anywhere. It is hard to imagine that the talented chefs in the Gusteau restaurant have such humble backgrounds, but in my eyes, they are the top chefs in France.
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