BAFNET | Berlin Asian Film Network

24 Apr 2016 - 19:00

doors 19:00 | start 19:30

Patrick Doan (Canadian filmmaker, based in Berlin since June 2014)

"Constellation" (5min30)

directed and animated by: Patrick Doan (DEFASTEN, KNIGHTGEIST)
sound design: Shervin Shaeri (mutantjukebox.co.uk)

music: "Etude No.12 in C minor, Opus 10" (Révolutionnaire) by Frédéric Chopin
intrepreted by Janina Fialkowska, recipient of the Canadian 2012 Governor General's Lifetime Artistic Achievement Award

interview with Onepointfour: onepointfour.co/2012/08/15/constellation/

and "Dandelion" (3min30)

2010
shooting, direction, editing, post-production by DEFASTEN
Featuring Mistaya Hemingway

keywords: black, material, body, form, shape, parallel, valerian, asymmetry, negative, blast, vacant, magnet, blind, myth, endless, build, silent, november

Project "BLACK MATERIAL" VOL.1

zerozeroproject.com

with video work featuring

ROBERT HODGIN & ERIK JONSSON, MISHA SHYUKIN, ONUR SENTURK, ZANDER BRIMIJOIN, FRÉDÉRIC SOFIYANA, JOOST KORNGOLD, CHAMPAGNE VALENTINE, BRANISLAV S. CIRKOVIC, EVAN OREMLAND, CHRISTIAN JOHANSSON, NAIVI & KRISTOFFER FORSELL, MARCELO BALDIN

An initiative curated in New York by Jens Karlsson (Your Majesty). Inspired by the work of German artist Robert Knoke. With music by Christian Morgenstern (Sub static)

 

Yu Nakajima (Japanese filmmaker, based in Berlin since the end of 2015)

yunakajima.com/


KATSUO-BUSHI

documentary 25min

Traditional Japanese cuisine “Washoku" was officially recognized as a UNESCO
Intangible Cultural Heritage in 2013.
However, the circumstances surrounding modern Japanese cuisine are undergoing
drastic changes today.These ripples of changes are affecting the people who make and use “Katsuo-Bushi”
Bonito flakes, the foundation of Japanese cuisine, and with this the taste of Japanese
Cuisine is inevitably changing.
Amidst the turning tides of the food culture, there are so many people investing their
time and craft into bringing Katsuo-Bushi to the consumer’s tables.  From the craftsmen
who continue to take the traditional route of Katsuo-Bushi making, the Katsuo-Bushi
graders who sort through the products everyday feeling the shift in its qualities, the
fishermen who lament what little they can leave behind for the next generation, the
chefs who create Michelin 2 star dishes bringing the Katsuo-Bushi directly to the
consumers.
Through the world’s tiniest Katsuo-Bushi manufacturer’s craftsmanship, and his efforts
to conserve tradition whilst adapting to the changing surroundings, we explore the
question of what is sustainable food culture.