LOS ANGELES — For four hours, the filmmakers Natasha Subramaniam and Alisa Lapidus constructed a four-tiered dessert out of whipped cream, amaretto cookies, baked meringue and locally sourced edible flowers. “It’s a Pavlova meets a croquembouche,” Ms. Subramaniam said. As Ms. Lapidus stacked Frisbee-size discs of meringue atop the ever-growing sweet, Ms. Subramaniam took still shots of each layer, which would be edited together into a stop-motion sequence. Stray crumbs were brushed out of camera range; tweezers were used to pluck errant pea tendrils adorning the sides. The result was a wintry peak festooned with lilacs and pink jasmine, an edible, cream-filled Matterhorn. And then, without warning, the mountain began to fall, the bottom layer of cream oozing out under the weight of the meringue discs and cookies. If this were a commercial shoot, the dessert would probably be scrapped and a new one built. But the two California Institute of the Arts graduates weren’t making a commercial here, in a bedroom-turned-studio, they were making a film, “Bloem,” about the life, death and consumption of this dessert by unseen diners. In other words, it’s an art film, so a little ooze is fine. Where does one screen a movie about the life and death of an oversize dessert? At one of a growing number of festivals and film events across the country devoted to all that is most fun and delicious about food, calories be damned.
Click here to read more about the burgeoning food film festivals scene via The New York Times