‘Hunger Games’ food

Two words: “Blue food.” That is what we’ll all be eating in the future, says Jack White, of both Pulaski, Tenn., and Los Angeles. And he should know about food and the future, since he’s the one who created the dystopian feasts in the blockbuster movie “The Hunger Games.” White, food stylist to the stars in 75 feature movies during the past 20 years, was in Florence, Ala., — home of his alma mater, the University of North Alabama – sharing “Hunger Games” and food-styling insight with an appreciative crowd of District 12 supporters. “All I know is that if you want futuristic food, make it blue,” he said, laughing. “For some reason, movie folks go crazy over blue food.” Also, apparently quail eggs will be big in the future, too, so start buying quail-egg stock immediately. Showing photos of the Hunger Games food in the making, White gave us insider information from the secret world of movie-making. For instance, every item of food has to be edible in case the director spontaneously wants the actors to eat — and this random going off-schedule, off-script and off-budget is what makes White’s job stressful anxiety-producing tons of fun since he starts working on food details MONTHS in advance. Plus, he has to produce multiple and identical items for each food scene — the single loaf of bread you see on screen has 74 exact copies nearby, waiting for stardom with the next take. And the next one … and the next one … and the … And, yes, it bothers him when scenes he spent days and $$$$ on are cut. “But I get my paycheck either way,” he said, with a grin. And, no, actors don’t actually eat the food. “At least the older, seasoned actors don’t,” White said. “The new, young actors will dive right in when they’re supposed to eat in a scene and they’ll really enjoy the food, and then the older actors will say, ‘Well, good. Now you’ve got to do the same thing 100 times today.” Dustin Hoffman, he added, usually has a fork in his hand or an empty fork coming from his mouth when he’s supposed to eat but arely actually chews and swallows. (And now I’m going to wander through “Tootsie” and check this.) Other tips from White include 1) use Israeli couscous as a good all-round basic food (it takes colors, it’s blandly pleasant tasting and it shoots well), 2) use olive oil to clean the soot off your smoked suckling pig. (Who knew?) and 3) to amaze and delight your friends, make tiny cuts in the whole cooked fish you’re serving, loosen the bones and then put it all back together for seemingly effortless fish-deboning at the table. I also learned that I really need a food stylist every day in my own kitchen, but I’m guessing that’s not going to happen. Oh, well. White spoke at the Florence-Lauderdale Public Library, which also was hosting its second Edible Books Festival. And, of course, one of the entries was a “Hunger Games” cake, from one of my favorite bakeries, Yummies, in Tuscumbia. Don’t you love it when cake and books and movies collide?

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