``The Menu'' A bloody satire that exposes people's vanity and self-esteem.

"The Menu" synopsis

A couple visited a remote island on the Pacific coast. What you're looking for is a variety of exquisite menus prepared by famous chefs who are difficult to get reservations for. ``I'm a little moved,'' the man of the couple says, tearing up at the array of dishes that are beautiful to both the eyes and the palate, but the woman suddenly feels a sense of discomfort, and the atmosphere in the restaurant gradually becomes unsettling. Surprisingly, each menu came with an unexpected "surprise"... What secrets are hidden in the restaurant and in the exquisite course menu? And what is the true identity of the mysterious super famous chef?

Index

• Structure of criticizing/being criticized
• Adam McKay's intensely spiced dishes
• Criticism contained in “Bread plate without bread”

Structure of criticizing/being criticized

I'm not immune to high-end restaurants. If you accidentally set foot in such a place, you would be blown away to an unusual level. Especially when it comes to French cuisine. Luxury ingredients that are rarely eaten are prepared using difficult methods that you have never heard of before being served on gorgeously decorated plates. I couldn't hear the waiter's polite explanation at all. If a chef comes to greet you, even if you don't like the taste, you should say to yourself, ``There's something wrong with your tongue as a commoner,'' and give a hollow compliment, ``Oh, it was very delicious.'' Will continue. I'm the type of person who bows down to authority rather easily.

Indeed, when I was watching the popular documentary " Chef's Table " (also available on Netflix), which was nominated for an Emmy Award, I was told, "I want to eat a dish created by a top chef with all his skill, even if it's only once. The feeling of ``I want to do it'' wells up. There will also be a desire to enjoy the exquisite menu. However, things are not so simple. We must confront the kind of authority that is attached to high-end restaurants. The chef's carefully calculated story from hors d'oeuvres to main dish to dessert is to be read and understood. It is now a critical act.

“The Menu” preview

Perhaps this is a similar feeling to contemporary art. Yuji Akimoto, professor emeritus of Tokyo University of the Arts, explains in his book `` Art Thinking '' as follows:

"To have some kind of critical attitude toward the issues of contemporary society, and to provide some kind of aesthetic interpretation within the context of art history, provide meaning to society, and create new value."

All art and culture is recovered into the structure of criticizing/being criticized. However, when this criticality is applied to “food,” it is quite bad. The only people who can criticize it are simply those who have a financial advantage. But are those critics really worthy of criticism? Isn't it just the economically powerful who just have money?

Distortion of values ​​due to the monopolistic control of the super wealthy. People's vanity and self-esteem. The work ``The Menu'' (22) depicts this very intelligently and with strong irony.

Adam McKay's intensely spiced dishes