The documentary "flavor of the world" has another Food Carnival.

Cai Mu Jia

09 November 2018, 09:23 source: Information times
 
Original title: documentary "flavor of the world" again to raise Food Carnival

From "China on the tip of the tongue" to "string of life" and then to "flavor of the world", almost every once in a while, there is a gourmet documentary in the circle of friends that "bullying the screen" and the people who watch it at night. A total of 8 episodes, just in Tencent video updated second sets of "flavor of the world", the director is also "the tongue of China" in the first two seasons director Chen Xiaoqing, under his joint efforts with the old team, the "flavor of the world" with more advanced technology and broader vision, recording the food and food behind the story culture, food footprints across six continents, known as the "tongue tip" series of 2 - "tongue of the world". Also because of the "flavor of the world", Chen Xiaoqing now on the Internet has more than a title "hungry father", referring to the "flavor of the world" looks delicious, hungry people want to call Chen Xiaoqing dad......

Upgrade 1

Use microscopic photography and other techniques to reveal subtle changes in food.

The 8 set of "flavor of the world", the first 7 themes are "Shan Hai", "take root", "rolling red dust", "cooking changes all over the world", "rivers and lakes night rain", "perfume road", "ten thousand family lights", and the eighth episode is equivalent to tidbits. "Flavor trip" mainly records the birth process of this food documentary.

It is also produced by the tongue tip, compared with the first season, "natural gift" and "staple food" in China. The theme of "flavor world" seems to be more abstract. Like "Shan Hai", it aims at transmitting "one side of the water and soil". Starting from natural geography, it tells people how to suit the local conditions and interpret life with delicious taste in complex landforms and diverse climates. When the lens is focused on the food, it is not "abstract" at all. The stone bun of Shaanxi, the stir fried potato of Gansu, the rolling of Henan, and the cold shoots of Sichuan... They are familiar and strange food to the audience.

Chen Xiaoqing once said that food has roots. So in the first episode, the audience followed the lens from inland to the coast to see what kind of resources the different environment gave people, and what flavor the locals made from these resources and launched a "food root finding trip".

The "tongue of China", which was published in 2012, once claimed to be the first large food documentary film that was produced by high-definition equipment in China, and this "flavor of the world" has been further upgraded. By means of photography such as ultra micro photography and microphotography, it has reduced the perspective to "molecular level" to see the subtle changes and textures of food.

Using these shooting techniques, we can see how the small salt grains infiltrate into the meat in the process of pickling, and also how to coagulate tofu after the brine meets the soya bean milk.

From the collision response of food materials to the subtle changes of food in the environment, the microscopic photography can be seen in front of the audience.

Upgrade 2

The fate of the same gourmet shows the collision between Chinese and Western food.

Why is it that this "flavor of the world" has a broader view of food, because this time not only Chinese cuisine, but also food from all over the world, and even about 1/3 of the world's cuisine. In the first episode, there are about 20 specialties in 13 countries and regions. The ingenious collision between Chinese and Western food in the program is exactly what the program wants to "observe the evolution of Chinese cuisine in a global perspective". It also records the global and unique diet of the world, and explores the historical and geographical progress of Chinese cuisine.

Also known as ham, Huizhou has different destinies in southern Anhui and the Iberian Peninsula in Spain. The production techniques are very different, but the way of eating is very different. They are all the differences between fish, Shunde fish and Japanese fish. Such knowledge points are involved in the program. The confrontation between different cuisines also reflects the different regional food culture and humanity connotation. As Chen Xiaoqing said, "it is not the food culture we give, but the food itself has its own culture. Many people's lives can be obtained from food. For example, wheat, to the west, encountered fire, turned into pizza bread; to the East, encountered water, became steamed bread noodles. The culture of East and West is so indifferent that it probably has something to do with the breakup of wheat. So food is the starting point of all human cultures.

Word of mouth "tongue tip"?

Drive online shopping, whether it can continue to praise is still unknown.

In addition to Chen Xiaoqing's general director, the commentary of "flavor world" was played by Li Lihong, and the music player invited the composer ah Kun to add to it. All of them were the old group of "tongue tip". From camera lens to voice and background music, many audiences recovered the excitement of "tongue tip". "What kind of devil documentary is the flavor of human being?" Crying, I don't know what to do in the evening. It's 10000000 times worse than watching it.

And the tip of the tongue is a good match. The popularity of the program is reflected in the online shopping of the same product. It has become the designated action for most people to eat and synchronize the order. The audience who bought the "dragon beard bamboo shoots" appeared in the morning, and said, "last year, we collected this shop, thinking that we could buy it again, but we did not expect it to be sold out."

The "flavor world" really brushes the sense of presence in everyone's circle of friends, and the voice is good, but at the same time, it should not ignore some different voices. Some spectators believe that the taste of "tongue tip" is easier to be seen from the program, but the "flavor is coming, the routine is still". And the Information Times reporter also found that at present, the audience's response to the second collection of "taking root" is generally not as good as "between mountains and sea". "This episode is a bit of a mess. It's totally hard to get together, and there's nothing to make me feel interested in."

Director's secret show behind the scenes

"Flavor of the world" is also "crazy (crazy)" flavor of the world.

Despite all the praise after the broadcast, the high score of 9.3 points in the bean sauce is a good start for the "flavor of the world".

For this "score", before the program was launched, Chen Xiaoqing recommended in the micro-blog conscience that "the program is not ugly, real". In fact, before the broadcast, all kinds of mental preparations were made. After all, the transmission format is complex and what is happening is possible.

But he also felt that the performance of the premiere was affirmed by director Zhang Ping of the first episode. "As a female director, the mother of a 8 year old boy has been in the mountains, the sea, the desert and the dense forest for almost a moment. The audience's evaluation is the best affirmation for her hard work.

How difficult is microphotography?

Chief director Chen Xiaoqing: "only one shot is completed in half a month, but the world is wonderful."

When it comes to filming the "flavor of the world", Chen Xiaoqing bluntly said, "it is difficult from beginning to end. It's hard to make a documentary, but we are all doing this with great joy.

If you want to do a thing well, the process will not be easy. From the program, we just realized that because of this shooting, the film crew ran all over the world, up and down the sea, and through the hardships of winter and summer, but in fact, there are still many technical scenes behind which we do not know. It is also quite difficult. Although Chen Xiaoqing said, "reaching the heart of the audience, technology is not the most important thing." But they are still serious about it.

This program uses advanced photography technology -- microphotography, although this kind of lens occupies only 3% of the whole movie. It's very short, but it takes a lot of thought. "Although this technology can make the details more detailed and completely presented in front of the audience, its failure rate is particularly high. It took us only half a month to complete a single shot. But from another perspective, the world under microphotography is really wonderful.

For example, we all know that eating crab is better than dipping vinegar. This method is scientifically explained by microscopic photography. Viewers can see that when the acidic substance is close to crab meat, the meat fiber of crab meat will develop instantaneously. At this point, you will know why the crab suddenly becomes delicious. "We tested a lot of children and adults and saw a shiver here. This is actually opening up the truth, so that you can see what is the most fundamental thing, so that people feel empathy.

In the late stage of food processing, programs are also trying to achieve perfection. Chen Xiaoqing, for example, said, "we were doing the late voice two days ago." a new member of the team said, "I know now that I have done so fine." A slice of steamed bread (shot) is soft on top and glued underneath. The sound of the knife going down for a moment must be heard by the audience. Maybe only one person in the 100 audience wears headphones. We are going to give that person the best. If only one of the 1000 people wears headphones with exceptionally high resolution, we will give him a panoramic view.

How urgent is the aging of ingredients?

First episode director Zhang Ping: "chasing the time point, it feels like every day there are crazy dogs catching up in the rear."

Zhang Ping, director of the first episode "Shan Hai", said that "every day is a challenge" when filming. Each episode of the program is left to different directors, but it is different from the "mountain to sea". The difficulty is that most of the ingredients in this episode are timeliness. "It is not like dishes or restaurants that exist all the year round. The collection of food, the transition of herdsmen, or the fishing of fishermen are all timeliness. After catching up with these time points, it feels as if every day a mad dog is catching up with him, because the time is up, and there is no miss, and a miss is a year, so it will make people feel especially embarrassed.

All kinds of Chinese and Western food in the program also require the team to find information in advance to find out the food and story. The discovery of some food is an accident. For example, the water bowl in Gansu is a very ancient food. In addition, the information on the Internet, as well as colleagues and friends in the country, including the Director General Chen, have been of great help.

First, the Holland hairy crabs were concentrated. In fact, the process of searching for hairy crabs abroad also impressed Zhang Ping. From Germany to Belgium to Holland, "the first thing to find is Germany, but because Germany is in the upper reaches of the the Rhine basin, the hairy crabs are too early to find the clue. Later, through the Shanghai Ocean University and Jiangsu Fisheries Research Institute, I learned that about more than 10 years ago, with the help of the Gent University in Belgium, they introduced the crabs of the Rhine in Europe. At that time, like finding straws, the teacher in charge of Gent University was retired at that time, and the way of contact was only the school mailbox. Miraculous is that although he retired, he continued to use this mailbox, and actually returned to us a week later. But for various reasons, it is difficult for him to find the fishermen who are specifically engaged in fishing, and then the clue is broken. Later, it was learned that there were fishermen in Holland fishing for hairy crabs, and because the fishing in the lower reaches of Holland continued for a longer time, the program group got a circle of friends through this thread and got help from a man named Peng Fei. Pengfei not only helped them to do research, but also became their guide and interpreter when filming, which successfully completed the shooting task.

After the broadcast of "Shan Hai", the little brother Darwin swordfish in Taiwan also impressed many audiences. In fact, Zhang Ping revealed that in this episode, the biggest uncertainty of filming is the story of the swordfish. "After all, even if it rains or snows, the potatoes and mushrooms can still be dug up sooner or later. The swordfish is not sure. You can't get it, you can't predict it. " Moreover, because of climatic reasons, the catch of the swordfish is not particularly good throughout the year. For this reason, Zhang Ping and others also made two plans at that time. "If we did not shoot the white flag swordfish in winter, we would wait for the next spring to catch the red flag swordfish. Because the method of catching darts is the same. The process is indeed a bit bumpy. "On the first day of filming, even the shadow of the swordfish was not seen. For nine days in a row, all the ways that I could do it were not done by the swordfish. "

(Editor: Zou Jing, Wu Yaxiong)