rice grains - food for thought

Monday, August 29, 2005

Speaking with Colour

HAPPINESS IS A RED TRAM

The first thing that strikes you when you start to analyse these two shots is the use of colour. Colour is very powerful and it impacts on our senses straight away. But what does it mean to you? For somebody from a cold country, yellow and red can mean warmth; if you live somewhere hot, blue and green can spell cool comfort.

The deeper meaning of colour can vary considerably with cultural differences: red can mean danger to one person, yet good luck to somebody else; green has deep religious significance for some people, but others think of it as a calming influence; the colour of mourning is black to some people – to others it’s white.

Some references are universal or have translated to distant cultures: “I’m feeling blue”, “You’re just plain yellow”, “Like a red rag to a bull”, “You look in the pink”, etc, etc. The meaning in each case is explained and qualified by the text.

HAPPINESS IS SATURATION!

Colour is powerful – but not universal. Even the amount of colour can influence you subconsciously. Because of the way our eyes work, the brighter the light, the more colour the eye perceives – technical people say a colourful picture is more saturated. Work that through in reverse:

A bright, colourful picture can subconsciously suggest sunshine, holidays, fun. Good news.

A desaturated shot has connotations of dreariness, grey weather, drudgery!

courtesy of http://www.mobifilms.net

Film Making

Simple Rules of Film Making

THE GOLDEN MEAN
Golden what? It’s more or less the same as the rule of thirds, and you read about that in almost every photographic manual. The ancient Greeks discovered that if you take a stick and paint half black, half white it looks… well, odd. But if you paint (roughly) one third black and two thirds white it looks somehow more attractive.

THE EYES HAVE IT
Look back at the pictures of people. What’s the most important part of a person? Where do you look when you want to know more about him or her? The eyes, that’s where. Poets call them the window to the soul!

But look at almost any good photograph or painting of a person. You’ll find the eyes often occur at about one third of the way down the frame.
If your subject is alone in the picture, looking straight ahead, he or she will probably have equal space left and right. However, if there’s a plant or car or something on one side that’s relevant to the person, you might even frame the shot so that he or she is one third of the screen width from left or right.
Sometimes, of course, we don’t look at the eyes!
The rule of thirds is so important that some camera manufacturers have started offering a grid that splits up the frame into thirds each way.
It’s not just people that get photographed, of course; have a look at a good landscape. Chances are it has the horizon one third of the way from top or bottom. It might have a tree or a house one third of the way from left or right.
DEPTH
Speaking of landscapes, I ought to mention perspective. Film and television have height and width, but the screen is blank. There’s no depth to the picture. But add the illusion of depth by showing a road that goes off into the distance and you’ve immediately added another dimension. Of course, with moving pictures, you can have a car, horse, person, space ship, whatever move from far to near, again adding depth and interest.

PRACTICE MAKES PERFECT
That’s enough theory for a long while. Film-making is, above all, a practical art. It’s all very well knowing the script of Citizen Kane off by heart, but you only really start to learn to direct when you shoot and edit something. So why don’t you do just that?

courtesy of http://www.mobifilms.net

Saturday, August 27, 2005

Bare Beauty

1 point up for the producers & editors of 'Bare Beauty'.
We love this programme, because of its unconventional editing, interesting and simple beauty solutions, and of course Anita's flashy specs and tops. Cool way to go guys.
All the best!

Bare Beauty
Thursday 9pm
Arts Central

Beauty may be only skin deep but we all could use a boost with today's busy schedules. Anita shares with you how to make easily accessible homegrown plants and herbs such as aloe vera, tumeric and kafir lime part of your beauty regime as face masks and health drinks. Beauty begins in the kitchen!

AVID Media Composer Adrenaline HD



Avid Media Composer Adrenaline HD
High-quality HD, SD, and DV editing and finishing.

The Avid Media Composer Adrenaline HD system is packed with powerful film and video editing features that include the ability to mix HD, SD, DV, and film formats in real time in a single timeline; mixed-format, real-time multicamera editing; advanced color correction; and much more. Integrated media management tools, robust 24p project support, and seamless HD conform with Avid Nitris finishing systems make Media Composer Adrenaline HD systems ideal for film- and HD-originated productions of all sizes. Do more with the world's most capable and refined editing system.

Yeah this is what we should get for ourselves one day. I guess that is all of our dreams. Muru, I don't think you can disagree with me on this.
Let's look at the software, and work towards this.
Maybe, by the time we start proper, we can get ourselves something even much better.

Cheers mate!!!

Ms. Epicurean


Devagi Sanmugam
http://www.devagi.com/

With a string of accolades that is as eclectic and imaginative as her recipes - cookbook author, food columnist, cooking instructor, entrepreneur and professional bon vivant - Devagi Sanmugam, is one of Singapore's most dynamic and talented food personalities. Whether she is concocting recipes for her latest project or conducting cooking classes for budding chefs, her contagious enthusiasm transforms ordinary meals into dining adventures.

Devagi Sanmugam's career began 24 years ago in her kitchen, as a cooking instructor with a penchant for whipping up recipes. Her unique approach to cooking and her flair for creating recipes that cut across a range of cuisines quickly endeared her to a loyal following. Not looking back since, she has been at the forefront of Singapore's burgeoning culinary scene.

Known widely today as the 'Spice Queen' of Singapore, Devagi has also proven to be an inspiring cookbook author with 11 cookbooks under her belt, including Cooking with Asian Leaves, The South Indian Cookbook, Fun With Asian Food, Great Bakes No Eggs, North Indian Cuisine and Indian Homestyle Cooking and several others.

Devagi appeared in CHEF ON CALL on Mediaworks Channel I and Enna Suvai Enna Ragasiyam a Tamil cooking program on Vasantham Central for a total of 26 episodes.
An accomplished authority on the local food scene, she is constantly involved in developing and testing original recipes and formulas for food companies and restaurants. Devagi is the manager of Devagi's Epicurean World Pte Ltd.

Books written by Devagi Sanmugam:

Born To Eat
Banana Leaf Temptations
Great Bakes No Eggs
The South Indian Cookbook
North Indian dishes
Indian Vegetarian
Indian Homestyle
Indian Rice and Breads
The LG SolarDom Cookbook
Cooking with Asian Leaves
Fun With Asian Food – a kids' cookbook

Thanks alot Ms. Devagi for offering to help us in our endeavours.
We most definitley look forward working with you.
Cheers.

Just one of Devagi's Delights...My personal favourite from her website.


Cinnamon Toasts

8 slices plain bread slices
2 tbsps butter
1 tbsp ground cinnamon
2 tbsps caster sugar

METHOD
Toast the bread and butter it.
Mix the cinnamon and sugar together and sprinkle on the buttered toasts.
Serve immediately with tea.

Friday, August 26, 2005

Curd Rice Productions Pte. Ltd.


Curd Rice Productions Pte. Ltd.
Muru is going to sign the the terms to register Curd Rice as a Pte. Ltd. today.
We spoke yesterday and he mentioned to me that the cost for doing so is some $1500.

Heck the cost first, we gotta get started...thats what he says.
Company will be registered by Monday.

Meanwhile we gotta think of a logo for the company, so that we can start printing out cards.
That will facilitate our networking.

Still looking for funds to build our own Post Production Suite.
Can we make it??
We have to.

Asian Food Channel

The official launch of this channel will be 31st August 2005.
Muru will be going for it.
I hope everything falls into place.

Asian Food Channel

For the first time - a new taste for cable TV

By Ngiam Ying Lan, 12 August 2005
The Business Times

ONE of Singapore's favourite national pastimes is set to get a boost
with the launch of the Asian Food Channel (AFC) this September, the
first-ever 24-hour food cable channel to grace TV screens here. What
foodies can expect is a range of acquired and commissioned programmes
sourced from around the region, with a distinct focus on Asian
cuisine. Content will be divided into five main genres - Infotainment,
Current Affairs, Instructional, Variety and Reality - but this might
expand as it seeks future collaborations with regional production
houses.

AFC is co-founded by Hian Goh, 32, a former investment banker, and
Maria Brown, 35, a former producer with the British Broadcasting
Corporation (BBC). Mr Goh, who now helms AFC as its managing director,
attributes his newfound entrepreneurial status to two potent
ingredients - 'a passion for food' and 'my curiosity about the media
industry, especially TV'.

AFC will feature a mix of local classics - such as the erstwhile
Channel i's Makansutra and Channel U's Yummy King - as well as
programmes acquired from Malaysia, China, Korea, Japan, Australia,
Canada, the UK and the US. As to why local hits already seen on
free-to-air TV are in the cable channel's line-up, Ms Brown says: 'We
have included programmes that Singaporeans will enjoy watching again.
We are proud to be showing series like Yummy King because they are an
example of innovative Singaporean programming at its best. And don't
forget we will be showcasing these shows for the first time in places
such as Hong Kong.'

Audiences can also expect to sink their teeth into some of the
imported culinary delights: City of Taste, a Korean show fusing
traditional cooking methods with rare ingredients; Cook Like A Chef, a
39-episode Canadian series that showcases a variety of cooking tips
and tricks; and Apocalypse Cow, a two-part investigative story that
examines the history of the Mad Cow Disease. All programmes are in
their original language, with English or Chinese subtitles added when
necessary.

In terms of monetary support, Mr Goh refuses to divulge figures,
saying: 'The investment is substantial. Obviously setting up a TV
channel is not a small endeavour, particularly if you want to create
something new and different. The investors in AFC know this and have a
long-term view about not only the business, but the industry and where
it is heading.'

Singapore's Media Development Authority will also provide support in
helping AFC to develop locally produced programmes and tap local media
talents. But ultimately, Mr Goh says, the channel allows him to
explore his love for food - a passion he expects the audience to
share. 'Anyone who is passionate about food will love this channel,'
he says.