Food Stylist Nataliya Gribulya About Her Favorite Books

A life 2022

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Food Stylist Nataliya Gribulya About Her Favorite Books
Food Stylist Nataliya Gribulya About Her Favorite Books

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IN THE HEADING "BOOKSHELF" we ask journalists, writers, scientists, curators and other heroines about their literary preferences and publications, which occupy an important place in their bookcase. Today, a former journalist and culinary critic - food stylist, director and founder of the production studio Terreatory Natalia Gribulya - shares her stories about her favorite books.


Natalia Gribulya

food stylist and founder of production studio Terreatory

The most difficult relationship I had with only one text - my authorship

The relationship with books is about the same as with friends - someone is with you for life, someone has already outgrown, and someone else does not understand. I could not fully share my father's love for the library of adventures, detectives and science fiction, but my acquaintance with the dystopian genre in a transitional age strongly influenced me. I think that I would not be me if I had not read Remarque and Balzac, Orwell and Golding at the age of fifteen.

The habit of reading has not been forcibly instilled in me - since in elementary school my father suggested reading something that he liked at my age (as I remember those books now - burgundy, blue, gray, - Jules Verne, Main Reed, Jack London), it was no longer necessary to force me. I loved to read, in my school and university years I read a lot and with pleasure. I was lucky to study at an excellent school, then still a humanitarian gymnasium No. 1504, where a course in foreign literature was considered as necessary for a student as rhetoric and Latin. So, at the lecture on literature at the Faculty of Journalism, I came as a person who had already read almost everything according to the program.

Throughout my adult life, the most difficult relationship I have had with only one text - the one that is my authorship. I didn't have any outstanding literary talent, but the desire to write over the years led to one poorly written book in high school, a recklessly chosen profession of journalism and feverish attempts to return to writing as a screenwriter.

The first work pushed books out of my life for several years: when you work with text yourself, you don't want to see it on weekends, and on weekdays the only free time for reading was hours in the morning and evening traffic jams. Then journalism gradually disappeared from my life, a production studio appeared, a slightly more measured pace of life and the time and desire to read.

And then Bookmate appeared and again made me a happy reading person: always, everywhere, at any moment I have a bunch of old favorite and new interesting books at my fingertips. I read several at once, choosing according to my mood: some monumental novel, when I want recreational reading, something useful in my specialty, or non-fiction for more thoughtful reading, when the goal is not to rest, but to think or gain new knowledge. I try to read before bed, plus I always read when I have free time: in a taxi, in a queue, during a delayed work meeting. I often read while eating - this is generally a luxury and a double pleasure.

At work, I read either those related to the film industry - mainly directing, producing and editing - or books whose titles promise to stimulate my creativity, but in this area there is one disappointment so far. In practice, burning deadlines stimulate creativity much better. In English, I most often read professional literature. In part because much of the film industry's industry standard exists in its original language only. I used to read fiction in English to improve my language - and this is an ingenious way to expand my active and passive vocabulary.You take a book, pencil and dictionary, sign the translation of all unfamiliar words, then re-read the page again - this is long and terribly infuriating, but it really works.

The pace of reading often depends on the genre and the enjoyment of the process. If I really like the book, I read it quickly, at some moments I even catch myself on the fact that I specifically re-read the thought I liked and even a whole page again, I enjoy the way the author formulates thoughts. A good literary language is very important, without it speech becomes poorer. It's summer now, and I'm rereading Dandelion Wine for the fourth time. It has already become a habit: to return to it every few years, and always in the summer, because this book makes any summer better - checked.

I often read while eating - this is generally a luxury and a double pleasure


David Foster Wallace

Look at the lobster

An underestimated writer in Russia. Wallace's work passed me by during my years of study, they talked about metamodernism only in passing, and then they mentioned only Murakami, so I started getting to know Wallace relatively recently. I still don't know how to approach his major prose, but Wallace the essayist was a real discovery for me. "Look at the Lobster" was first published in the gastronomic magazine Gourmet in 2004. After attending the Rockland Lobster Festival and watching the feast around a giant lobster, Wallace raises the question of whether future generations will see our food habits and agro-industries as something similar. entertainments of Nero or experiments of Dr. Mengele. This is probably an odd choice for an almost omnivorous bookshelf, but for me Look at the Lobster is a useful reflection that makes me wonder where your personal ethical boundaries are and why they are there.

Nathan Myhrvold

Modernist Cuisine at Home

This is a birthday present from my lovely friends. The most important book for anyone interested in gastronomy, or rather its lite version. The original Modernist Cuisine is six volumes in which the former Microsoft chief technology officer has invested so much time, effort and money that to people less dedicated to his passion, Myrvold's feat looks more like a mental disorder. The book contains a thorough description of all the physical and chemical processes that occur with food under different types of exposure to it, and recipes and tables are in a separate notebook. The publication of fantastic beauty, some photos of home appliances cut in half are worth what.

Adrian Gill

On all four sides

A collection of travel notes by the controversial British columnist Adrian Anthony Gill, a witty, cynical and disastrously politically incorrect man. Consists of two dozen essays, most of which the author is openly rude to residents of different countries. The story of the author himself is no less fascinating than his caustic passages about nature, weather, wild manners and sexual perversions of different nationalities. Until the age of 30, Gill was not particularly busy with anything. Basically, he suffered from alcoholism and his own failure in everything, for whatever he took, and had a lot of time to master what the British were so successful in the literary field - irony and caustic sarcasm, which he immediately began to use against everyone in a row, in including against the British themselves.

All this, of course, did not bring him to the good: 62 complaints in just five years of work in The Sunday Times and the hatred of a good half of humanity. The funniest chapters in the book are about the United States, where Gill wrote the script for a porn film, and Iceland, where he went for the most beautiful women in the world with Top Gear host Jeremy Clarkson. In Russia, the book was published only as an appendix to the Afisha-Mir magazine (that's how I got it), and even then in an abridged version - instead of 21 essays, only 14. The essay on Russia was prudently not included in the collection.

Salman Rushdie

Farewell sigh of the Moor

Another of the authors dear to my heart and the book, after which I fell in love with him.Caught my arm when I was nineteen years old, in the wake of my travels to India. A stunningly beautiful novel, with a dense, metaphorical narration and mysticism, Indian mythology and life wisdom woven into the history of several generations of one Christian-Jewish family.

Alexander mackendrick

On Film-making: An Introduction to the Craft of the Director

One of the program books recommended for film school students came to me while studying at UCLA. For me personally, it is important for several reasons at once. First, it proves that working in advertising gives a director invaluable experience. Secondly, it refutes the opinion that those who teach are those who themselves could not take place as a director (Mackendrick has a convincing filmography with four strong works). Thirdly, it is possible to be a strong director and screenwriter at the same time: Mackendrick did it - he is a person who understands well the importance of a good script.

David Mamet

On Directing Film

Another industry standard I recommend alongside the classic Making Movies by Sidney Lumet. Mamet has a peculiar view of direction, which I personally do not really like, but he gives a lot of useful advice on the development of the script. I advise you to read Mamet, then Lumet, and then do everything your own way.

Pierre gagnaire

175 Home Recipes With a Twist

As a gift from the author, dear to me is the first book by Pierre Ganier with recipes adapted for home cooking. In a practical sense, recipes in cookbooks are of little interest to me - I do not like to cook in principle, and even more so to cook something for which you need to spend a lot of time at the stove. But on the other hand, cookbooks for me are a practical guide to food photography and food styling, each speaks its own visual language. In this one, for example, everything is built on macro photography, and this is a lesson in exemplary composition.

Roy Thompson, Christopher J. Bowen

Grammar of the Edit

Not intimidatingly weighty and very useful ABC of editing from A to Z - a book for those who want to either edit themselves, or speak the same language with the people to whom you are giving material for editing (for me, that is). The book lucidly, understandably and clearly tells about the basic principles, techniques and rules of installation with illustrations and diagrams. She helped me terribly personally and taught me how to criticize editing with arguments.

Peter Weil, Alexander Genis

Russian cuisine in exile

Brilliant book! Books about food are often boring, so what is there: pour in that, add that, watch the fire and so on, boo-boo-boo. Because it is very difficult to write about food. Not easier than about sex, the authors themselves argue. It is impossible to tear yourself away from the same book. Light, very ironic, full of insightful observations and subtle remarks. It's just a very, very fun reading about the love of food and the taste for life between the lines.

Delores custer

Food Styling: The Art of Preparing Food for the Camera

Simply the best and most comprehensive food styling book I have ever held in my hand. It took Caster about fifteen years to put her thirty years of experience in the industry into a highly detailed and, in a good way, meticulous publication. The book covers everything: the specifics of different genres and channels (editorial and advertising filming, catalogs, TV, cinema), budgeting, preparation of props, filming process, and also gives a bunch of useful and practical advice on working with different products, including difficult to shoot. - this is primarily sauces, soups, ice cream.

There is a separate chapter here on how to build business processes in a food filming company, and the history of food styling as an industry over the past half century with all the milestones and figures (hello Julia Child and Alice Waters). The book came out so cool that it has already gone through several reprints.

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