Annabelle Waugh’s grandmother had a saying: “There are two industries where you are always guaranteed work: food and death.”
Waugh chose the former, and now the Canadian Living food director will host the TIFF Bell Lightbox’s new subscription series, Food on Film. Waugh will bring Toronto food fans (no “foodies” label, please) on a cinematic journey to examine how the kitchen and cinematic culture intersect.
“Even if you can’t cook, you likely know more about food now than you would 10 years ago, purely through exposure on TV,” Waugh says of the series, which kicks off Feb. 13. “At Canadian Living we are all about educating the reader and bringing them in, and making it more approachable. I really look forward to bringing those concepts into this series, as well.”
Food on Film, one of two new programs from the Toronto International Film Festival group, will screen a different film each month, followed by a discussion with celebrity food experts such as Momofuku chef David Chang and food stylist Claire Stubbs.
Theresa Scandiffio, TIFF’s senior manager of adult learning, says the six films in the Food on Film series represent the six elements of culinary engagement, or what she calls the six course meal: presentation, review, preparation, wine pairing, food politics and science.
She adds that the series’ experts will provide a broad perspective on how food and cinema merge.
“James Oseland, everyone knows him as the Saveur editor-in-chief or they may know him as Bravo’s Top Chef judge, but he has also been in the film industry for 15 years,” Scandiffio says. “So, these are people who are blending their passion of food and film to include a broad spectrum of passionate audience members to be included in the conversation.”
The program is also meant to be informative. For example, Waugh says many people lack confidence in selecting a food and wine pairing, so, after Sideways, Alexander Payne’s hit comedy about wine appreciation, there will be a discussion with Aldo Sohm, chief sommelier of New York’s top-rated Le Bernardin restaurant.
“That particular event could be considered as a boot camp into wine appreciation,” she says.
In terms of food science, the series will also tackle the culinary art of molecular gastronomy, which is explored in the documentary El Bulli: Cooking in Progress. Although it’s a style of cooking that few Canadians are familiar with, Waugh hopes to shed more light on the avant-garde technique and perhaps even inspire some home cooks to attempt a project of their own.
“That’s kind of what it is all about,” says Waugh, “making these little things easier for the regular person, and taking some techniques that might otherwise be very restaurant and very chef-y, and letting people know that these are the types of things you can work into your everyday routine to make it better.”
Although no food will actually be served during the series — save the standard cinema snacks of popcorn and candy — guests can continue their evening at TIFF’s Luma restaurant after each screening, where chef Jason Bangerter will feature a special food, wine or snack pairing to complement the selected film.
For more information on the Food on Film series, visit tiff.net.