Yellow Brick Road Magic

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Four projects are currently in development with the magical figures of Oz. I know what they’re doing… Step 1) check out the ephemeris and, step 2)  find big anniversary, step 3) package it as a marketing gimmick and, 4)  there you have it, a development deal.
The iconic Oz with Judy Garland is going on 75 years in 2014, hence a flurry of Oz on TV.
Deadline reported that the producers of Elementary were developing a series for the CW  based on a book still to be launched, Dorothy Must Die (out in April of 2014). Now I read that NBC has purchased an Oz-themed drama called Emerald City from Siberia creator/show-runner Matthew Arnold. Another Universal channel (Syfy) is developing Warriors Of Oz, a miniseries. And of course we had Disney’s 3-D feature, Oz the Great and Powerful earlier this year.
On GMA this week, Lady Gaga, with no development deal and going through a rough time to make Applause a hit, dressed up as Dorothy It fell off the charts the next day.

NYC Nouvelle Vague Summer’13

Bistros and brasseries reached their height of buzz in the late ’90s/early ’00s (just around the time that Sex and the City made Balthazar in New York a household name). In the years since, such transparently French transplants became somewhat expected, and their cuisine started to seem old hat. Lately, however, we’re seeing a resurgence of interest in French culture—its aesthetics, its foods, and even its lingerie.
frenchNo blog da Carla, cheguei a falar da onda francesa que assolou NY este verão, especialmente downtown,  onde novas brasseries e bistrôs trouxeram de volta os prazeres (simples) da cozinha francesa. Primeiro foi Monmartre, uma brasserie despojada, com jornais do dia, pratos pequenos, médios e grandes, em Chelsea (que precisava muito). Depois veio Calliope no East Village, com seu menu retro, ostras e coelhos e novos players na gastronomia de NY (o casal Eric Korsch e Ginevra Iverson). O Le Philosophe na Bond Street adicionou alguns toques de haute cuisine, com seus patos e lagostas. Mas o melhor acho que foi o novo de Andrew Carmellini, Lafayette, na Lafayette St, com seu menu gigante, com pratos de todas as regiões da França, ingredients de mercado e comida para o dia a dia. Os preços nem se comparam a São Paulo – o prato mais caro provavelmente sai por $35. Vive La France!

Tastemade

Quem disse que You Tube é só para videos de gatinhos serelepes e cachorros semi-histéricos? Indeed, a plataforma de video que possibilitou canais inteligentes (como o SciShow e o Intelligent Channel) também chegou na cozinha. Tastemade, que acabou de ter uma injeção de capital de 10 milhões de dólares, não vai demorar muito para se tornar a Food Network da era digital.  Tastemade tem 100 canais feitos com uma curadoria super atenciosa, totalmente voltada para videos de receitas. A rede até oferece treinamento em artes culinárias para seus criadores de video. Assim garantem o padrão estético.
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Bacon na TV

Não vai demorar muito, bacon vai ser tratado como iguaria tão requintada que vai fazer inveja à trufa! E nos EUA, onde o lugar do bacon é num pedestal, come-se bilhões de tonaladas por ano, nada mais consistente do que estrear uma série de TV de 12 episódios em busca da cozinha que oferece a criação mais “apetitosa, de dar água da boca e fazer o estômago rosnar”. Ony in America. E como eles mesmo dizem, mais self-indulgent impossível.  United States of Bacon acaba de estrear no Destination America e é um spin-off do especial de verão “O Bacon”.  O chef que apresenta o programa Todd Fischer percorre o país se lambuzando em bacon. E feliz. Ele é, ça va sans dire, bem acima do peso, sua muito e dispensa pérolas como “I want to wrap myself in bacon and sizzle”.  Nnao vejo a hora do novo livro de Michael Pollan sair, Cooked. Michael Pollan é aquele autor de Omnivore’s Dilemna que fez a gente nunca mais querer comer ovos que não sejam orgânicos e dispensar o milho para sempre  O bacon está presente diariamente em 53% das casas americanas.

I don’t like Twitter. What is wrong with me?

I like watching TV. I read books. I buy the newspaper. I eat at home and I cook (AND I live in NYC). I’m on Facebook. I have a Linkedin page. However, sin of all sins, I  dislike twitter, I don’t tweet, and I don’t read any tweet by Demi, or Ashton, or Oprah, or Obama. I’m just not interested in spending hours of my day reading the 140-character babbling from celebrities and average people alike. As a matter of fact my aversion to it borders abhorrence. Is there something wrong with me?

I’m not what one would consider an old-fashioned person, quite the contrary. I’m definitely trying to keep up with the new media, the social graph and the evolution of digital space. I actually can embrace digital modernities quite fast. Life is so much easier now than it was 20 years ago. But this middle-class 30″ seconds of fame (fame?) tweet has not been appealing enough for me to jump on the bandwagon. Who should I blame this on? Nietzsche and the disdain for people?

Maybe it’s my rich imagination, or my snobbish avoidance to follow trends; but I still prefer to be the trend-setter and the most interesting person in the room. Now…really… should I tweet about this?

As I publicly say this, coincidently this woman, Virginia Hefferman, wrote in yesterday’s NYTimes Magazine that Twitter is a trap and “connectivity is poverty”. Ha. Twitter is already old and it really doesn’t matter in the big picture. If my generation wanted to change the world, this one has made it even smaller than what was already small, and instead of chasing utopias and following the dream, it merely narrates the events of the past 5 minutes contemplating its own navel. Hum….not for me.