Showing posts from November, 2022

Slip Through Your Fingers: Thoughts on Andor

Look, I was not expecting this. Two years and more than a dozen shows into the Disney+ experiment, I think we've all developed a decent enough sense of what to expect from the television incarnations of the two biggest entertainment franchises on the planet. And for the most part, these shows have been  fine . Some fun moments. Some actors who are better than their material. Maybe a hint of a political idea. There was no reason for Andor —a prequel to a prequel whose original premise was already quite dodgy—to be any better. And then it turned out to be good. Not just good for Star Wars , but just plain good. Best TV of the year good. I have to admit that I went a bit Kübler-Ross about this. First there was Anger—this show is too good to be Star Wars . No way does a story this smart, this thoughtful about the compromises of life under fascism, and the costs of rising up to resist it, exist only as a lead-in to a floppy-haired teenager doing an amusement park ride. Then a bit of Den

The Menu

There's something about filmmaking that lends itself very easily to cooking metaphors. Cooking and filmmaking are, after all, very similar. They're both the act of combining many different ingredients—some with chains of supply and production that stretch far beyond any one artist's ability to influence or even perceive—into a whole that should, if successful, feel entirely of a single piece. They're both the work of many pairs of hands that ends up being ascribed to a single mastermind—whose role, in reality, is often more in the realm of administration and logistics than artistry. And they both produce a range of results that can suit different palates at different times. An unassuming dish made with care and precision. A challenging, avant-garde experiment. A dazzling bit of cleverness. A junk orgy, full of fat and carbs, that leaves you entirely satisfied but with a looming stomachache. Or, you know, maybe that's just nonsense. Shortly into The Menu , Mark Mylod