“Kung Fu Panda” (2008)
July 5th, 2008 Filed under Film Review, Film/Food Pairing | No Comments »Kung Fu Panda ![]()
Directed by Mark Osborne and John Stevenson
Grade: C+
I recently took my four year old daughter to see Kung Fu Panda: The IMAX Experience on its opening weekend. It had been a while since I had seen an IMAX film, and I thought that this would be a great opportunity to take the Cinema Goulash Tot’s movie-viewing to the next level. The film itself was smart and giggle-worthy (I’ll get into that in a moment), and, surprisingly, the super-sized screen really didn’t faze my kid one way or the other, and as I walked out of the theater a little light-headed, I found myself rather put off by the large format.
Sure, it’s big. Real big. But, I suppose in this case, I’m of the mind that bigger is not always better. While the size of the screen can make you feel as if you are part of the world inside the film, I wondered if that was the place where audiences really wanted to be. Depending on where you sit in an IMAX theater, I discovered, you actually begin to lose parts of the viewing image, as the screen size effectively begins to take hold of your peripheral vision. You’re in it, alright.
However, I go to the movies to watch the whole film – the entire frame. IMAX is so huge your vision tends to be focused on specific points of action rather than the image as a whole. Personally, I don’t want select areas of the image to be lost simply because it wraps slightly beyond my sightline. In fact, I would hedge a bet that the ones who like IMAX the most are the ones who prefer pan-and-scan video releases rather than those letterboxed in their correct aspect ratio. Because unless you’re sitting in the last row of the theater, that’s essentially what you’re doing when you watch and IMAX film – panning and scanning.
I look at the screen as the window onto the world of the film. I like seeing the edges of the frame and how the image is composed within it. IMAX did nothing for me except make me realize that, while humungous is good for a film about an arctic expedition or underwater exploration, humungous does not necessarily work for the standard Hollywood feature – and now we’re beginning to see more and more of it.
As for Kung Fu Panda, watch for a truly refreshing opening three minutes of superbly hand-drawn 2D animation accompanied by a hilarious read from Jack Black. From there, the film slips into the usual slick and polished 3D animation which we’ve grown very accustomed to seeing. Save for the vibrant coloring and the martial arts action moments, the film really brings nothing new to the table and includes a star-powered cast who, while screen legends in the live-action world, merely phone in their vocal performances and lend their names to an animated project for a box office boost.
Jack Black is the soul and strength behind Kung Fu Panda. Angelina Jolie offers a sultry quality to the film’s Tigress, but it’s a voice-over that really could have been found anywhere. I’m still trying to figure out the point of casting Jackie Chan as Monkey. Chan is never known for his vocal prowess – he is a visual tour de force whenever he appears on-screen, and here offers absolutely nothing except name recognition. Ian McShane, on the other hand, known for his grisly, foul-mouthed Al Swearengen on HBO’s Deadwood, brings an equally gritty and fun performance (minus the F-bombs) to the much-feared Tai Lung.
Ultimately, much of the star power in Kung Fu Panda is gone to waste. It’s not like Tom Hanks in Toy Story (1995) or Mike Myers in Shrek (2001) where those actors treated audiences to brilliant vocal performances and characters with distinct personality. In Kung Fu Panda, it felt as if the stars were cast in their respective roles because the filmmakers thought they simply “sounded” like the characters. There’s nothing in their performances that sends it over the top. Why did these actors sign on to Kung Fu Panda? Maybe it was the paycheck. Perhaps they’re doing it for their kids – and the paycheck. Who knows? But let’s face it; Dustin Hoffman is really only Dustin Hoffman when we, the audience, get to watch Dustin Hoffman. The voice is only half of the actor we’ve come to know. Angelina Jolie is only Angelina Jolie when we are graced by her on-screen sex appeal. An animated tiger just isn’t the same.
When all is said and done, the Cinema Goulash Tot was pretty unimpressed by the film, regardless of its IMAX presentation. There came that point in Kung Fu Panda, about a third of the way through the film, where the cute animals, refined animation, and ultra-colorful backdrops just couldn’t hold the Goulash Tot any longer. She’s a smart girl and knows when she’s being had by a formulaic storyline. And when my little girl becomes more fascinated by the movie’s tie-in marketing at the McDonald’s down the street than the film itself… Well, there you go.
Cinema Goulash is honoring all those who serve noodles by day and dream of being a martial arts warrior by night. Today we’re cooking up Po’s Kung Fu Sesame Noodles with Chicken:
8 oz fresh/dried egg noodles
1 tbsp. sesame oil
4 oz chicken breast, skinned and boned
2 oz each of celery and carrots
4 oz cucumber
2 spring onions
3/4 tbsp sesame pasteSauce:
1/2 tbsp sesame oil
2 tsp chili oil
2 tbsp Chinese light soy
1 tbsp white vinegar
1/8 - 1/4 tsp chili powder
5 tbsp chicken stockCook the noodles in boiling water for 3-5 minutes until just done. Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame oil, cover and refrigerate if cooking in advance. Cut the chicken into strips, simmer 2-4 minutes in a little water until they are white throughout. Drain and allow to cool then shred the meat. Cut the carrots and celery into very small pieces and boil rapidly for 40 secs adding the onions for the last 10 secs. Drain and rinse in cold water, pat dry. Cut the cucumber into fine julienne strips. Save a few of the vegetables for garnish. For the sauce, stir the sesame paste well in a bowl. Slowly stir in the sesame oil, chili oil, soy, chili powder and chicken stock. To serve, place the noodles in a bowl, add the chicken and vegetables. Stir the sauce and pour it on. Toss well. Top with a few vegetables for garnish.
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