A movie scene traumatized an entire generation every time they bathed in the sea. And it was all due to a mistake

The story from ‘Jaws’ begins long before its monster appears on screen: it is born in a chaotic shoot, with a mechanical creature that did not work, a young director on the verge of dismissal and a climate of tension that threatened to sink not only the film, but also Steven Spielberg’s career. Hence the most chilling scene has arisen from the most logical thing: a failure. The technical failure and taking a bath. The story told a long time ago Spielberg himself. The entire team assumed that the film was doomed. Brucethe name given to the enormous robotic shark, constantly broke down as soon as it touched salt water, the days went by without being able to film anything usable and leaks from Hollywood ensured that the production was a disaster. However, from those limitations (and especially that useless shark) was born one of the most influential decisions in the history of cinema: not to show the threat, but to hint at it. Technical necessity forced Spielberg to shoot the film as a suspense thriller, closer to a Hitchcock film than a giant creature spectacle, and he turned the series of mechanical problems into the greater narrative success of his career. The result was a film where terror springs from the invisible, from calm water, from ominous sound. of two notes that advance like an unstoppable threat: a tension that would forever change the public’s relationship with the sea (for the worse). The sequence. The iconic opening scene (a quiet beach, a party and a girl who decides to bathe under the moon) is the perfect example of the way in which Spielberg transformed technical deficiencies into a cinematic virtue. We do not see the shark at any time, but we feel its presence from the first vibration of the water. Chrissie, played by Susan Backlinie, goes into the sea while the camera accompanies her slowly, without warning, until something grabs her from below, shakes her from side to side and ends up dragging her into the depths. On the surface calm returns, but the audience can no longer recover it: they know that the unknown is there, lurking where it cannot be seen. The psychological impact was so immediate that many viewers, first in the United States and then in Europe, left the cinema. with the same phrase in my head: “I will never get into the water again in my life.” Spielberg built an invisible attack in which the viewer’s imagination becomes the real monster, and he did it because he simply had no other choice: Bruce I would never have been able to shoot that shot convincingly. The absence of the animal, paradoxically, created a scariest presence than any mechanical creature. The failures that forged the tension. During filming, the mechanical shark turned out to be practically unusable. Engines corroded with salt, joints failed, and underwater operators spent hours trying to refloat a robot that was sinking rather than attacking. Spielberg confessed that the bug “looked silly” and that he was afraid that the public would laugh. But when something doesn’t work, cinema can reinvent itself. Forced to film without showing the predator, the director and his team chose to work as if the camera was the shark itself: water level shots, disturbing points of view, tense silences and, above all, the terrifying rhythm composed by John Williams, initially received as a joke and finally became one of the most recognizable leitmotifs in the history of cinema. Simple ball. The failed machinery forced the narrative to concentrate on “less is more,” and that visual reduction transformed what was going to be a monster film into a piece pure suspenseone in which the threat lurks beneath the surface like a collective trauma ready to emerge. Spielberg himself admitted after that, if the shark had worked well, ‘Jaws’ would have been a much worse movie or, at the very least, much less scary. From accident to cultural revolution. Thus, what began as a filming in crisis ended up triggering a unprecedented phenomenon. ‘Jaws’ not only terrified million viewers (literally altering his relationship with the beach), but also redefined the film industry. The film also inaugurated the concept “premiere-event”: massive campaigns, releases in hundreds of theaters and a summer strategy that demolished the old belief that no one went to the movies when the weather was good. The audience came again and again to scream, to feel the shock, to immerse themselves again in that first scene that turned a night bath into an act of pure recklessness. Spielberg’s film opened the door to a new economic model, inspired aggressive marketing strategies, generated an avalanche of imitators and consolidated the blockbuster as the central engine of Hollywood. By the way, I remembered in a wonderful Guardian report for the anniversary of the film, its cultural impact gave rise to infinite interpretations: readings on masculinity, power, institutional crisis, post-Watergate paranoia and even debates about its moral content. However, when Spielberg was asked what ‘Jaws’ really meant, the answer was so simple. like shiny: “It’s a movie about a shark.” And what makes it something bigger is that, because of a technical failurethat shark almost never shows up. Image | Universal Pictures In Xataka | In the 80s they were already cloning faces without the need for AI: ‘Back to the Future’ replaced an actor with a mask and we didn’t realize it In Xataka | Stephen King threw away the first pages of the book. His wife rescued them and turned a scene into horror film history

In the Middle Ages there was a very expensive culinary fashion that would make its uncomstant food today: they bathed in spices

For tastes, colors. But if you were the guest of a landowner of the Middle Ages, a hostel Hyper spicy. After all, it was not crazy that you were a pheisan tray on the table swimming in a sauce made with 17 different spicesso many that its flavor would hardly please today’s palates. Perhaps that expectation seems little appetizing, but for the diners of the Middle Ages it made all the meaning. Better with spices. The diners with possible of the Middle Ages liked spices. A lot. So much so that their banquets were a real display of ginger dressings, cinnamon, black pepper, nutmeg or saffron, between A long and well spiced and so on. As an example, Michael Delahoydefrom the Washington State University, Explain that a meat sauce could contain about 17 different spices. In another recent example The country He spoke of recipes up to 15 and abundant sugar. All in the same dish. Combined. Forming a mixture of flavors that would make meals that gave luster to the great banquets of the medieval nobles were hardly edible for the diners of the 21st century. And that (culinary ironies) that it was never as easy to find spices as it is today: it comes with entering any supermarket to meet full shelves. A gastronomic window. If we know what and how the medieval nobles ate it is thanks to the work of historians and works such as ‘The Llibre de feel Soví’a manuscript that stands out for several reasons: it is the oldest recipe book of its type of the Iberian Peninsula and for a few days it stars An exhibition On medieval food in Valencia. The work contains 72 recipes and dates from the XV, although experts are convinced that the work starts from a previous, now lost original, which was written in 1324. The work is interesting not only for its recipes. It is also because it tells us about how the diners of the low Middle Ages were, perhaps somewhat different from us in tastes, but not in what they refer to. In addition to appreciating the good taste of the dishes, they liked to presume, use gastronomy as a status symbol. They appreciated kitchens with large stoves, The trenches that cut and distributed meat among diners, Spices and sugar. Kitchen and marketing (medieval). “Eating we have to eat all, every day, but in the Middle Ages they did not have the ways of distinguish leftovers to the poorest classes. Comment to The country Juan Vicente García Marsilla, Professor of Medieval History and Commissioner of the Exhibition. The seventeenth -century recipe book preserved in Valencia has a lot of that pomp and prestige that was sought between stoves and pantries. In his prologue he slides that the original work was prepared long ago by commission of an English kingbut the recipes speak of another reality: an author probably Valencian or Catalan accustomed to the gastronomic tradition of the Mediterranean. “Marketing ínfulas of the time”, Garcia summarizes. By attributing the work to a foreign and old chef, the recipe book sought to imbute exoticism and prestige. Why so many spices? Partly for the above. Status. Today we may find them in any market, but spices or sugar centuries ago They were luxuries that were not available to all tables. “The spices were a sign of luxury and opulence. They denoted prestige,” Delahoyde commentswho reflects on the peculiar value of medieval kitchen books: probably not all chefs knew how to read and the recipes were not used between stoves, but were preserved in private collections. Therefore … Did they serve for those responsible for provisions? Were they a sign of status? A way of knowing the exotic ingredients of each dish, dressings that otherwise perhaps go unnoticed for diners? In search of flavors … and name. Analida Brager slides some interesting reflections in Medievalist.neta platform founded in 2008 and specialized in medieval history. In A broad article On the subject, he points out that the medieval palate was accustomed to very seasoned foods, a symbol of power in part by its exotic origin and the Imports from the East. In the extensive list Cinnamon, nail, nutmeg, ginger, pepper, saffron, macis, cardamom or Galanga. Insatiable demand. “The insatiable demand for spices by Europe at the end of the Middle Ages is a notable example of a drastic historical change caused by consumer preferences,” He pointed in 2012 Paul Freedman in an article published in ‘The Oxford Handbook of Food History’. The result are recipes such as sugar chicken that we can read in the XV manuscript preserved in Valencia. In addition the spices were not only used in the kitchen, they also had Medical applications. There is who says That despite its limited availability and high cost, a very high percentage of the recipes of the kitchen books of the thirteenth, fourteenth and fifteenth centuries include spices and that at least some works cite up to 40 different types. In any case, it is necessary to be clear that the kitchen of the aristocracy and the extended between the popular classes is not the same. Among the latter it was not strange that it was consumed Cold food for a matter of costs. Reviewing old topics. As It often occurs With everything referred to with the Middle Ages, the use of spices is overshadowed by topics and prejudices that are not always accurate. Delahoyde remembers The “common myth” that the chefs of the time resorted to both condiments to mask the taste of meat in poor condition. After all there were no refrigerators or freezers with whom to keep the meat fresh, right? Why not season it well? It is not likely to happen. And the reason is simple. In the Middle Ages they were also aware of the importance of fresh foods and who had the necessary resources to buy spices probably would not use them for that purpose. First because they were too expensive to … Read more

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