EDINBURGH INTERNATIONAL FILM FESTIVAL

S TAY H U N G R Y Katharine Gemmell tucks into the tasty treats dished up in CineCuisine, the EIFF’s new gastronomic-centred strand

Clockwise from above: The Amber Light; Chef’s Diaries: Scotland; Virgin & Extra: The Land of the Olive Oil (Jaén: Virgen & Extra)

T his year, the Edinburgh International Film Festival has introduced a new strand, CineCuisine, to its ever-growing programme. It features a series of screenings and events that explore the connections between food and lm, celebrating gastronomic excellence and shining a spotlight on the history, origins and traditions of the food industry. Whether the cordon bleu cooking in Ratatouille springs to mind, the great feasts in Harry Potter, or the elaborate home-cooking in Ang Lee’s Eat Drink Man Woman, food and lm have a fascinating and intricate relationship. Read on to nd out more about the screenings and events that will be part of CineCuisine.

VIRGIN & EXTRA: THE LAND OF THE OLIVE OIL (JAÉN: VIRGEN & EXTRA) With a retrospective on Spain taking centre stage at the festival, this documentary delves into one of its most famous exports: olive oil. Director José Luis López-Linares investigates the superfood from the perspective of the makers in Spain’s Jaén region where almost half the olive oil in Spain is made. It reveals the complexity of the liquid, just how diverse its avour and character is, and exposes the passion and pride that the people of the region have for the oil and good food in general. Odeon Lothian Road, Sat 22 & Sun 23 Jun.

THE AMBER LIGHT

Presenting its world premiere at the festival is Adam Park’s whisky journey lm The Amber Light. Featuring well-known names like Alasdair Gray, Ian Rankin and Rachel Newton, it follows spirits writer Dave Broom who takes an unconventional route through the lesser-known parts of Scotland’s whisky. Broom seeks a deeper understanding of the national drink and traces its links to other areas of culture like music, literature and history. With plenty of anecdotes and fun along the way, it’s an idiosyncratic look at the evolution of the ‘water of life’ and its place in the fabric of the nation. Odeon Lothian Road, Sat 22 & Sun 23 Jun.

CHEF’S DIARIES: SCOTLAND

Connecting both the Spanish strand and the home of the festival, Chef’s Diaries: Scotland follows Michelin-starred chefs, the Roca brothers, as they embark on a mission to track down what Scotland’s larder has to offer. Their restaurant El Cella de Can Roca opened in Girona in 1986 and since then has been consistently named one of the best in the world. Directed by Laura Otálora, they Rocas seek new inspiration for their menu at the restaurant and are dumbfounded by what they nd. The lm questions why Scotland is so modest about its culinary delights and is a attering endorsement of the country from two of the best chefs in the world. Odeon Lothian Road, Fri 21 Jun; Filmhouse, Sat 22 Jun. FOOD FOR THOUGHT

This special gastronomic event traverses the important questions facing the Scottish food and drink industry in a panel discussion chaired by Fiona Richmond, head of regional food at Scotland Food & Drink. Topics include the tradition and development of Scottish food and drink, current trends, plus the future of the industry. The event also includes a delicious tasting session with locally sourced Scottish produce, including classics with a twist, prepared by the Edinburgh School of Food and Wine. Odeon Lothian Road, Fri 21 Jun. KINO CUISINE: FOOD AND DRINK ON FILM

To tie the theme together and analyse the subject, the EIFF has teamed up with the University of Edinburgh to present an informative lecture. Dr Pasquale Iannone will present an illustrated talk on culinary cinema from around the world. Whether it’s a family coming together over a home cooked meal, or a couple eating together on a first date, food and drink has an important role in cinema and both the obvious and subtle ways it is utilised will be investigated. Filmhouse, Mon 24 Jun.

26 THE LIST 1 Jun–31 Aug 2019