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| | Ming Tsai - Wikipedia, the free encyclopedia |
 | | Ming's first cookbook, Blue Ginger: East Meets West Cooking with Ming Tsai (Clarkson Potter, 1999) and was named one of 1999's 25 best cookbooks by Food and Wine. | | | In 1998, Tsai, a Dayton, Ohio, native along with his wife Polly, opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts and he is the author of three cookbooks, Blue Ginger, Simply Ming, and Ming's Master Recipes. | | | Ming also has appeared in USA Today, The New York Times, Saveur, Food Arts and Food and Wine. |
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http://en.wikipedia.org/wiki/Ming_Tsai
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| | Cooking East-West style |
| | Tsai remembers grabbing Parkay margerine, a large quantity of cheddar cheese and a 1000-watt hair dryer to improve their "tasteless popcorn." He says the cheese popcorn made for a much better snack than plain, air-popped popcorn. | | | Tsai says the whole idea behind both his new show and his new cookbook is to make good food - in particular his East-West food - accessible to the home cook. | | | Looking back on the whole ordeal, Tsai laughs, adding his popcorn recipe will not be seen on his show or found in his cookbook, Blue Ginger: East Meets West, Cooking with Ming Tsai, now in its fifth addition. |
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http://www.andovertownsman.com/news/20031002/AE_001.html
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| | Boston.com / A&E / Dining/Food / Ming's new dynasty |
| | Tsai calls it a "mother" or "master," sauce, a concept that comes from classic French cooking, though some of Tsai's master sauces are his own creations. | | | Ming Tsai, the Chinese chef, remains cool under his crisp blue Brioni shirt. | | | His custard sauce contains vanilla beans from Tahiti, which are dark and intense, and the sauce is the basis for a berry dessert in which he folds the sauce, raspberries, and blackberries into whipped cream, then broils it until the berries bubble. |
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http://www.boston.com/ae/food/articles/2003/09/24/mings_new_dynasty
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| | Simply Ming: About Ming Tsai |
| | Ming's second cookbook, Simply Ming, was published in November 2003 and echoes the format of his television series by the same name, featuring the recipes of his show, as well as recommended beverage pairings for each dish, helpful hints, and a guide to Asian ingredients. | | | Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy-Award Winning Host of East Meets West, Cooking with Ming Tsai and Ming's Quest. | | | His first, Blue Ginger: East Meets West Cooking with Ming Tsai, is now in its 8th edition and was selected by Food and Wine Magazine as one of 1999's 25 best cookbooks. |
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http://www.simplyming.org/ming.html
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| | National Turkey Federation - Ming Tsai - Grilled Marinated Turkey Breast with Three Pea Fried Rice |
| | Chef Ming Tsai, chef/owner of Blue Ginger, Wellesley, MA, and TV Food Network star, said he was born "with cooking in his blood." As a child, Chef Ming was surrounded by food as his parents and grandparents were gourmets. | | | As the Chef/Owner of Blue Ginger, Chef Ming was named "Chef of the Year" by Esquire Magazine in 1998. | | | Ming's most recent accomplishment is the completion of his first cookbook, BLUE GINGER: East Meets West Cooking with Ming Tsai, which is available on his web site, www.ming.com. |
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http://www.eatturkey.com/foodsrv/celebrty/ming/bio.htm
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| | Tea-Spiced Beef Short Ribs Recipe - Ming Tsai Food & Wine |
| | Ming Tsai adds a bottle of Riesling to the ribs as they cook so that the slight sweetness of the wine will balance the smoky Lapsang Souchong tea and spicy chiles in the rub on the meat. | | | Tea-Spiced Beef Short Ribs Recipe - Ming Tsai |
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http://www.foodandwine.com/recipes/tea-spiced-beef-short-ribs
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| | Ming Tsai's Television Shows |
| | Join world-class chef Ming Tsai as he travels the globe in search of native ingredients and creates delicious dishes with his east-west flair. | | | By using one of his simple master recipes to create a variety of meals — either the casual bite or a menu worthy of a dinner party — you can have a flavorful dish in half an hour. | | | If you're getting tired of the same ingredients, then tune in for a brand-new season of SIMPLY MING, as Emmy Award-winning chef Ming Tsai dishes up easy solutions to having East-West food on the table in almost the same amount of time it takes to order out. |
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http://www2.bc.edu/~wongfa/televisionshows.html
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| | Celebrity chef Ming Tsai stays cool 'Under Fire' |
| | Ming Tsai is the host of Cooking Under Fire, for chef wannabes. | | | It was a chef, and if anyone needed proof that chefs have taken their place on the celebrity walk of fame, all the evidence they needed was there with Ming Tsai, chef, restaurateur and TV host, as he graciously signed everything from business cards to cookbooks to what looked like a grocery-store receipt. | | | Tsai has his own coattails now, and he brought them to Scottsdale earlier this month for the fourth annual Scottsdale Celebrity Chef Golf Invitational and Culinary Weekend, presented by Bon Appétit magazine. |
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http://www.azcentral.com/home/food/articles/0525foodpeople0525.html
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| | ming tsai |
| | Ming Tsai is a new style of chef creating cutting-edge American cuisine... | | | Ming Tsai started cooking at his family's Chinese restaurant as a teenager in Dayton, Ohio. | | | Then type "Ming" in the coupon section and receive your $14... |
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http://www.games-n-gadgets3.com/articles/228/ming-tsai.html
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| | PartyMenu411 - Ming Tsai |
| | But then I ate Chef Ming Tsai's tuna carpaccio with crispy rice cake and felt a shimmer on the tongue. | | | The Chinese tradition of serving whole fish is an especially fitting dish for the New Year as it is said to ensure abundance in the coming year. | | | Cooking alongside his mother enabled Ming to absorb the techniques and traditions in preparing the cuisine of his Chinese roots. |
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http://www.party411.com/pm-tsai.html
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| | The Ming Tsai Video Collection |
| | Ming demonstrates how to make his fast and simple flavor-packed sauces, marinades, salsas, rubs, stocks, and doughs - all of which can be used to create a universe of new dishes, ranging from Hoisin-marinated BBQ chicken to scallop mango ceviche. | | | Emmy award-winning chef and cookbook author Ming Tsai shares his easy recipes and techniques for creating flavorful East-West food at home. | | | Along the way, Ming travels to specialty markets and takes time to demystify some of the more exotic Asian ingredients he uses in his recipes. |
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http://shop.wgbh.org/webapp/wcs/stores/servlet/ProductDisplay?productId=14098&storeId=11051&catalogId=10051&langId=-1
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| | Ming Tsai: Voice of Fusion 1/4 Asian American Innovators GOLDSEA |
| | In 2003 he moved over to PBS to host Simply Ming, a show that focuses on so-called master recipes for sauces, pestos, dressings and rubs that serve as the flavor-base for actual dishes. | | | In recent months Tsai has embarked on the ultimate leg of a chef's journey toward cultural icon status -- having his likeness adorning a line of frozen dishes at Target. | | | Two years later Tsai began shuttling around the world turning local ingredients into fusion productions al fresco for Ming's Quest. |
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http://goldsea.com/Innovators/Tsaiming/tsaiming.html
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| | Simply Ming - Yellowworld Forums |
| | There's a wine cooler and bowls of basil, limes, mangoes, peppercorns, mint and fish sauce, all of which will be used in dishes that Tsai and his guests create. | | | In each episode, Tsai takes viewers to his favorite spots for fresh ingredients -- like the Super 88 market in Boston's Chinatown -- and offers tips on beer and wine to accompany the food. | | | After adding cream and butter to Tsai's sauce, White produces several perfect, plump round scallops and places them on a plate next to a mound of white rice. |
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http://www.yellowworld.org/forums/showthread.php?t=9862
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| | NFSEM 2002 Chef Info |
| | Ming has been named Chef of the Year 1998 by Esquire Magazine and most recently was awarded the 2002 James Beard Foundation Restaurant and Chef Awards American Express Best Chef: Northeast. | | | Ming gathered together his repertoire of East-West recipes and techniques and published his first cookbook, BLUE GINGER: East Meets West Cooking with Ming Tsai. | | | The book was selected as one of 1999s 25 best cookbooks by Food and Wine. |
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http://www.nraef.org/nfsem/2002/chef_info.htm
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| | All About Ming - Ming.com |
| | Simply Ming centers around a varied selection of master recipes- intensely flavored sauces, pestos, salsas, dressings, rubs, and more that can be made in advance and then used during the week to prepare tasty and exciting dishes quickly- often in 30 minutes or less! | | | Ming’s Quest, and author of two cookbooks, "Blue Ginger" and "Simply Ming", invites television viewers back into his kitchen with his newest cooking show, | | | Many of the hard to find ingredients and cooking tools that Ming uses are available at Ming's online store. |
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http://www.ming.com/simplyming
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| | Gourmet Club: Perfect Pairings -- Ming Tsai |
| | Tsai is a food-television personality who earned an Emmy for "East Meets West: Cooking with Ming Tsai." He has a partnership with Target to sell his Blue Ginger line of food products. | | | Tsai pairs a 2004 Marlborough Sauvignon Blanc from New Zealand's Brancott Vineyards with the ceviche because "this wine really picks up the flavors of the mango. | | | The process is actually like a quick pickling, which gives the scallops a cooked texture and opaqueness. |
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http://blog.americanculinaryacademy.com/archives/2005/08/perfect_pairing_1.htm
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| | reverse shot : online : winter 2004 |
| | Tsai: I like it because for me, the shape of the bun is very similar to the shape of the heart. | | | Tsai: I think The River is very funny. | | | There are many traditional elements in Goodbye Dragon Inn that might not be immediately apparent. |
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http://www.reverseshot.com/winter04/tsai.html
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| | Yale Bulletin and Calendar |
| | Ming Tsai began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-winning host of "East Meets West, Cooking with Ming Tsai" and "Ming's Quest." In 2005, "Simply Ming!" was awarded the CINE Golden Eagle Award. | | | After working at establishments throughout the country, in 1998 Ming Tsai and his wife, Polly, opened Blue Ginger, a bistro-style restaurant in Boston that is dedicated to East-West cuisine. | | | He is the author of three cookbooks: "Blue Ginger: East Meets West Cooking with Ming Tsai," now in its 8th edition; "Simply Ming," featuring recipes from his show; and "Ming's Master Recipes," a companion book to the second season of "Simply Ming!" |
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http://www.yale.edu/opa/v33.n24/story15.html
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| | superchefblog: Ming Tsai TV |
| | Celebrity chefs Ming Tsai and Todd English plus acclaimed author Michael Ruhlman (The Making of a Chef, Soul of a Chef) will serve as judges, searching America for its next culinary superstar. | | | Having left the Food Network after three successful shows there (East Meets West, Cooking with Ming Tsai, and Ming's Quest), he came back on TV last year, this time on PBS with Simply Ming. | | | Ming has just duked it out with Bobby Flay on Iron Chef America -- and won. |
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http://www.superchefblog.com/2005/02/ming-tsai-tv.html
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| | Memorable Ming: Veteran Squasher Ming Tsai's Restuarant |
| | Undaunted she took the plunge on Ming Tsai’s invention: Garlic black pepper lobster with lemongrass fried rice which restored her faith in the red crustacean. | | | My lobster consommé was not the usual salted brown water, but a subtly -tasting hot lake surrounding an island of crispy shrimp carambola and tomato salad. | | | As well as his highly successful restaurant, he has a TV show and his own line of cooking utensils and ingredients. |
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http://www.squashtalk.com/html/news/may04/news04-5-187.htm
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| | Simply Ming Cookbook by Tsai, Ming and Boehm, Arthur - Cooking.com |
| | With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. | | | Using a time-honored chef's trick-of-the-trade, Ming simplifies preparation by creating 25 flavor bases that can be made well in advance and used to make three completely different and remarkably easy dishes, each with true East-West flair. | | | Simply Ming Cookbook by Tsai, Ming and Boehm, Arthur - Cooking.com |
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http://www.cooking.com/products/shprodde.asp?SKU=294286
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| | John Boos Ming Tsai Gift Pack |
| | The Ming Tsai Gift Pack is full of products specially designed by renowned Food TV chef, Ming Tsai. | | | The tea rubs were created to bring together many of the essential flavors used in Ming's East-West cuisine. | | | The butcher block was designed to be a traditional Chinese chopping block with an octagonal twist. |
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http://www.kitchensource.com/cutting-boards/jb-mt-gift.htm
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| | :: Home :: Cooking :: Chefs :: Tsai, Ming |
| | Ming Tsai - Chef Ming Tsai provides east-meets-west recipes, tips on cooking techniques, and ingredient information. | | | Web Search for Home Cooking Chefs Tsai, Ming - News search for Home Cooking Chefs Tsai, Ming - encyclopedia entries for Home Cooking Chefs Tsai, Ming - | | | Websites, fan clubs and recipes by Fusion Chef Ming Tsai |
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http://www.localadsearch.com/Home/Cooking/Chefs/Tsai,_Ming
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| | Millstone - Gourmet Giveaways |
| | Ming Tsai, recently named Best Chef Northeast by the James Beard Foundation, has become quite a personality in the culinary world with his signature East-West cuisine. | | | You may know him as the Emmy Award-winning host of two TV cooking shows and the author of Blue Ginger: East Meets West Cooking with Ming Tsai. | | | Welcome to the eCompliments to the Chef archives, where you can read and download back issues of the delectable monthly newsletter brought to you by Millstone® Coffee. |
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http://www.millstone.com/pages/offers/mingtsai.jsp
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| | Alibris: Ming Tsai |
| | TV cooking celebrity Ming Tsai recreates his fusion cuisine in this collection of recipes, which includes not only the traditional dumplings and sushi but such hybrid (and delicious) dishes as Smoky Turkey Shao Mai, Asian Gazpacho spiked with ginger and Thai basil, Prosciutto and Asian Pear Maki, and Lemon Basmati Rice. | | | In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. | | | A popular Food Network host shares his recipes for Asian-flavored but very multicultural favorites, including Hoisin-Lime Sauce, Roasted Miso-Citrus Chicken, Seared Dijon Halibut, and Potato Pancakes with Apple-Scallion Cream. |
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http://www.alibris.com/search/books/author/Tsai,Ming
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| | Ming Tsai Bio Table Talk National Restaurant Association |
| | Tsai also has published a cookbook, Blue Ginger: East Meets West Cooking With Ming Tsai, which was selected as one of 1999's 25 best cookbooks by Food and Wine. | | | Tsai has been named Chef of the Year 1998 by Esquire magazine and most recently was awarded the 2002 James Beard Foundation Restaurant and Chef Awards American Express Best Chef: Northeast. | | | After opening Blue Ginger, Tsai appeared on the TV Food Network as a guest/host and discovered his niche in the television world. |
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http://www.restaurant.org/tabletalk/biodetail.cfm?GuestID=42
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| | Ming Tsai and other Cookbooks at Chef2Chef Cookbook Store |
| | Ming Tsai and other Cookbooks at Chef2Chef Cookbook Store | | | Blue Ginger : East Meets West Cooking with Ming Tsai | | | Simply Ming : Easy Techniques for East-Meets-West Meals |
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http://marketplace.chef2chef.net/cookbook-store/Ming_Tsai
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| | WGBH Conversation with Ming Tsai |
| | To taste Ming Tsai's East/West fusion cuisine is to savor the mix of influences that have inspired his life and culinary training. | | | Simply Ming, a new cooking series that shows how to make East/West fusion meals quickly without compromising taste. | | | We spoke with Tsai about where his love for food comes from and how the restaurant business prepared him for television. |
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http://www.wgbh.org/article?item_id=1105178
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| | ming tsai - Find, Compare, and Buy at Shopping.com |
| | Ming Tsai Octagonal Chopping Block by John Bo (In stock) | | | John Boos& Co. Ming Tsai - Octagonal Chopping (In stock) | | | Kyocera Ming Tsai Fruit Knife, 4.5 inch (In stock) |
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http://www.shopping.com/xGS-ming_tsai
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| | INTERVIEW: Cities and Loneliness; Tsai Ming-Liang's "What Time Is It There?" |
| | Tsai: I like Paris very much, but I don't think I belong there. | | | It's a like a buffet; there are so many choices, so you don't enjoy every single dish. | | | Tsai: It's more about how I feel about the cities -- it's not just a backdrop, though these elements are there. |
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http://www2.indiewire.com/people/int_Tsai_Mingliang_020122.html
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| | The films of Tsai Ming-Liang in the context of the new Taiwanese Cinema |
| | Whereas the city of Hongkong is celebrated in its movies, Tsai's Taiwan is condemned to disease and desertion. | | | In reaction to this state of repression and censorship, new wave films commonly use the traditional family structure to reflect national insecurities about unity, stability, prosperity - the ancient chinese virtues. | | | In Tsai's films, Taipei attains the decrepit ambience of a city under siege, composed of fatigued concrete, grimy walls, peeling wallpaper and hazy skies filled with fumes - by day the city is crumbling and congested, at night seedy and desperate. |
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http://www.cse.unsw.edu.au/~peteg/toto/tsai.htm
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| | Ming Tsai |
| | Asia cooking is on the rise and Ming Tsai is one of those chefs you can thank for that. | | | Ming Tsai mixes to fine foods of the east and the west in his TV show East meets West. |
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http://www.asseenonfoodtv.com/ming_tsai.html
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| | Alexa - Browse: Tsai, Ming |
| | Chef Ming Tsai recipes based on basic flavors from Western and Eastern traditions; from Food Network. | | | Top > Home > Cooking > Chefs > Tsai, Ming | | | The most visited sites in all 'Tsai, Ming' categories. |
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http://www.alexa.com/browse?&CategoryID=1228084
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| | Kyocera Ceramic Chef's Knife - Cooking.com |
| | Preferred by award winning chefs like Ming Tsai of the popular cooking show East Meets West, this Kyocera Ceramic Chef's Knife is stronger and superior to any steel knife on the market. | | | Made of zirconium oxide (which is second in hardness only to diamonds), the 6" knife's ultra sharp blade chops and cuts with precision and accuracy every time, and maintains its razor-sharp edge for many years. | | | Cannot be combined with other special offers, including affiliate site offers, rebates or miles, or promotional gift certificates. |
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http://www.cooking.com/products/shprodde.asp?SKU=123290
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| | Ming Tsai - Famous Chinese Americans - Chinese |
| | Ming Tsai (蔡明, pinyin: Cài Míng) (born March 29, 1964) is a chef and restaurateur who currently hosts two cooking shows – Ming’s Quest on the Fine Living Network and Simply Ming on American Public Television – and used to host East Meets West on the Food Network. | | | In 1998, Tsai, a Dayton, Ohio, native, opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts. | | | To let us provide you with high quality information, you can help us by making a more or less donation: |
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http://www.famouschinese.com/virtual/Ming_Tsai
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| | Ming Tsai Dim Sum Dipper |
| | Ming Tsai of The Blue Ginger Restaurant Brings you, this combination of rice vinegar, soy and sambal makes a wonderful companion to all dim sum, like dumplings, shumai and springrolls. | | | Here are some products that may also be of interest to you: | | | Ming Tsai 3 Chile Sesame Oil 8.5 oz |
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http://www.ironq.com/ming_tsai_dim_sum_dipper.html
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| | Traditional Mandarin Fried Rice: Chef Ming Tsai |
| | Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. | | | Keep an eye on them to make sure they don't brown or dry out. | | | Ming's Tip: The eggs will be done very quickly. |
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http://topchefs.chef2chef.net/recipes-2/tsai/mandarin-fried-rice.htm
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| | Ming Tsai: Prototype of the Nouvelle AA Male? Asian American Issues GoldSea |
| | On the role model side, he's America's most famous Asian chef, with two popular Food Network series (East Meets West, Ming's Quest) and a recipe book under his belt (Blue Ginger). | | | He caught the eye of cooking show producers. | | | His mother ran the family's Mandarin Kitchen restaurant and taught cooking classes. |
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http://goldsea.com/Air/Issues/Tsai/tsai.html
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| | Chinese Directors - Tsai Ming-liang |
| | "Tsai's most distilled, droll, deftly realized allegory" (J. Hoberman, Village Voice). | | | Set just prior to the start of the 21st century, this vaguely futuristic story follows two residents of a quickly crumbling building who refuse to leave their homes in spite of a virus that has forced the evacuation of the area. | | | A young man begins experiencing severe neck pain after floating in the polluted Tanshui River. |
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http://www.multilingualbooks.com/foreignvids-chin-tsaimingliang.html
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| | Tsai Ming-Liang: Cinematic Painter |
| | Sad is easy; comedy, especially when it has to coexist with, rather than dispel the sadness, is less so. | | | Tsai's affection for this side of his characters is one way in which he locates the comedy in their solitude. | | | The Hole may be Tsai's most pleasurable movie, the first to venture into any sort of genre territory (two for the price of one, actually – it's a sci-fi musical). |
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http://www.sensesofcinema.com/contents/02/20/tsai_painter.html
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| | Tsai Ming-liang |
| | Born and raised in Kuching, Malaysia, Tsai Ming-liang was introduced to movies by his grandparents, who often took him to screenings of popular films from China, Taiwan, India, Hong Kong, America, and the Philippines at any of the dozen or so cinemas that populated their small, quiet town. | | | Tsai deviates most radically here in his use of fantasy-fueled musical dance sequences that meld nostalgia—harkening back to the popular Hong Kong films of his youth—with playful irreverence. | | | Between 1989 and 1991, Tsai wrote ten teleplays, eight of which he also directed, either in whole or in part (this according to the appendix of Tsai Ming-liang, published by Editions Dis Voir in 1999, the only existing book-length study of the director). |
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http://www.sensesofcinema.com/contents/directors/03/tsai.html
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| | Tsai Ming-liang - Wikipedia, the free encyclopedia |
| | Tsai is a Chinese born in Malaysia, and lived there "in a very simple small village" for 20 years after which he moved to Taipei. | | | Tsai Ming-liang (Chinese: 蔡明亮; Hanyu Pinyin: Cài Míngliàng) (born in 1957 in Kuching, Malaysia) is one of the most celebrated "Second New Wave" film directors of Taiwanese Cinema, along with such contemporaries as Hou Hsiao-Hsien and Edward Yang. | | | Tsai's honours include a Golden Lion (best picture) for Vive L'Amour at the Venice Film Festival in 1994, the Silver Bear/Special Jury Prize for The River at the 1997 Berlin International Film Festival and the FIPRESCI award for The Hole at the 1998 Cannes Film Festival. |
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http://en.wikipedia.org/wiki/Tsai_Ming-Liang
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| | Tsai Ming-liang |
| | Ironically, even May Lin's conversations are also literally remote (as she calls the main office from several real estate properties using a cell phone) and disconnected (as Ah-Jung's calls are truncated when his time allowance expires at a telephone booth). | | | This image of mechanical transportation can be seen throughout Tsai's body of work, from the literal vessels of the dead (the mausoleum in Vive l'amour and the cremation urn - and later, Ferris wheel - of What Time is it There? | | | However, as the isolation of their oppressive environment continues to erode their psyche, the hole becomes their only source for human contact - their last, desperate means of connection. |
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http://www.filmref.com/directors/dirpages/tsai.html
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| | Full Alert Film Review: The Hole |
| | Concurrently, one finds all the tics of the scriptwriter, which can irritate sometimes, but always end up justified by the story: floods, rain (to which is added here the fall of the refuse that all the inhabitants of the building throw out their window into the interior court), the bathrooms, the toilets, etc.... | | | A whole universe of signs that Tsai re-uses constantly, like a receipt which already proved reliable. | | | In addition to what this scene says of the society that Tsai Ming-Liang depicts, it is also the occasion for the scriptwriter to say good-bye to Lee Kang-Sheng's former character. |
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http://wlt4.home.mindspring.com/fafr/reviews/hole.htm
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| | eBay - ming tsai, Simply Ming, DVD items on eBay.com |
| | RARE Tsai Ming Liang "The Skywalk Is Gone" + TV CF !! | | | Tsai Ming Liang - Goodbye Dragon Inn & The Missing | | | Tsai Ming Liang "What Time Is It There?" NEW Taiwan DVD |
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http://search-desc.ebay.com/search/search.dll?query=ming+tsai&newu=1&krd=1
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| | Ming Tsai Ceramic Knife |
| | This is the knife that Ming Tsai uses on his show East Meets West. | | | We do not ship to any other countries at this time. | | | Ming Tsai has endorsed these ceramic knives since their initial production. |
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http://www.chefknivestogo.com/mitscekn.html
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| | reverse shot : online : winter 2004 |
| | Tsai's just sort of drifted in unassumingly, with a wry smile on his face rather than a pained grimace. | | | If American films were more honest (a concept in Hollywood now so rare as to seem absurd), we'd be seeing the same pop culture-infused images of distanciation and self-obfuscation that now permeate so much of the cinema of the new Asian auteurs. | | | Rigorously aestheticized, Tsai's output thus far have been composed of remarkably lucid, stringently funny, deathly terrifying minimalist spectacles of suspended misery and tacit longing. |
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http://www.reverseshot.com/winter04/intro.html
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| | Harvard Film Archive: Premieres |
| | She is forced to cross the busy city street instead, a metaphor for the disconnectedness of contemporary urban life. | | | The absent skywalk is a symbol both for the longing of the characters and a figurative bridge between their first story and what promises to be director Tsai's next feature. | | | Tsai's film and Dragon Gate Inn are subtly intertwined: Tsai takes some editing cues from the action and soundtrack of the film onscreen, and dialogue from the screen occasionally seems to be commenting on the action in the theater. |
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http://www.harvardfilmarchive.org/calendars/04_fall/tsai.html
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A cook's best friend