Delicious
Food on Film

March 2 - 17, 2013

Delicious: Food on Film organized by Pera Film in collaboration with l’Institut français presents a unique selection of films celebrating the relationship between food and cinema. The program coincides with the first event of the Bocuse d’Or organized in Turkey, a biennial of world chef championships, one of the world's most prestigious cooking competitions. The program explores two different themes: Food and Life, Food and Guts.

With the support of

  


In collaboration

 

Food and Life: Food Beware, The French Organic Revolution

Food and Life: Food Beware, The French Organic Revolution

Food and Life: War and Peace in the Kitchen Garden

Food and Life: War and Peace in the Kitchen Garden

Food and Life: The World According to Monsanto

Food and Life: The World According to Monsanto

Food and Guts: Romantics Anonymous

Food and Guts: Romantics Anonymous

Food and Guts: Entre les Bras

Food and Guts: Entre les Bras

Food and Guts: Inventing Cuisine: Pierre Gagnaire

Food and Guts: Inventing Cuisine: Pierre Gagnaire

Food and Guts: Haute Cuisine

Food and Guts: Haute Cuisine

Food and Guts: A Matter of Taste

Food and Guts: A Matter of Taste

Program Trailer

Delicious
Food on Film

The program coincides with the first event of the Bocuse d’Or organized in Turkey, a biennial of world chef championships, one of the world's most prestigious cooking competitions.

Istanbul’s Historical Peninsula in 18th and 19th Century Paintings

Istanbul’s Historical Peninsula in 18th and 19th Century Paintings

With the Topkapı Palace, the center of political authority until the 19th century, and many other examples of classical Ottoman and Byzantine architecture included in its premise the Historical Peninsula is the heart of the Empire. 

A Photographer’s Biography Guillaume Berggren

A Photographer’s Biography Guillaume Berggren

Berggren acquires the techniques of photography in Berlin and holds different jobs in various European cities before arriving in İstanbul. Initially en route to Marseille, he disembarks from his ship in 1866 and settles in İstanbul, where he is to spend the rest of his life.

The Ottoman Way of Serving Coffee

The Ottoman Way of Serving Coffee

Coffee was served with much splendor at the harems of the Ottoman palace and mansions. First, sweets (usually jam) was served on silverware, followed by coffee serving. The coffee jug would be placed in a sitil (brazier), which had three chains on its sides for carrying, had cinders in the middle, and was made of tombac, silver or brass. The sitil had a satin or silk cover embroidered with silver thread, tinsel, sequin or even pearls and diamonds.