Hot Docs 2021: 10 must-see films according to NOW critics
Hot Docs 2021: 10 must-see films according to NOW critics
The annual documentary film fest is streaming across Canada until May 9 By Kevin Ritchie
Courtesy of Hot Docs
Baltimore director Theo Anthony uncovers a disturbing and illuminating history of camera technology in All Light, Everywhere.
The annual documentary film festival Hot Docs goes all-virtual for a second straight year, meaning you can rent most movies on-demand – across Canada – from now until May 9. With more than 200 titles to choose from, Hot Docs 2021 is as sprawling as the traditional in-person event. Fortunately, we’ve seen several docs already – here are our 10 favourites (so far).
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NOW Magazine
Hot Docs review: Come Back Anytime
John Daschbach s gentle documentary looks at a year in the life of chef Masamoto Ueda s tiny Tokyo ramen bar By Norman Wilner
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Daschbach’s gentle look at a year in the life of Bizentei, a tiny Tokyo ramen bar where veteran chef Masamoto Ueda prepares exquisite comfort food for his loyal clientele, exists on the other end of the documentary scale from something like Jiro Dreams Of Sushi. Where David Gelb’s 2011 doc was exquisite and manicured, Come Back Anytime is messy and casual, with conversation spilling into the kitchen as Ueda does his thing.
Hot Docs Review: Ramen Documentary Come Back Anytime Is Worth Savouring Directed by John Daschbach
Starring Masamoto Ueda, Kazuko Ueda
Come Back Anytime will surely be reminded of
Jiro Dreams of Sushi, the acclaimed 2011 documentary about the master sushi chef. Both food docs examine a hole-in-the-wall restaurant in Tokyo, each run by a devoted master who has perfected recipes through hands-on experimentation and intense devotion.
Much like Jiro Dreams of Sushi, the most interesting thing about
Come Back Anytime isn t the food porn, but the man behind the meals. Ramen restaurant Bizentei is run by Masamoto Ueda, a self-taught senior who, along with wife Kazuko, does just about everything at the eatery: they cook and serve the food, Masamoto creates the recipes himself without any formal training, and he even harvests some of the ingredients himself.
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