Who knew animators could cook? Tom Sito, USC animation professor, co-director of
Osmosis Jones and Emeritus President of the Animation Guild, has written a cookbook celebrating the recipes of animation artists.
You might think animators can't cook, but you'd be wrong.
"Eat Drink Animate" is where you can learn the secrets of Walt Disney's chilli and and Tissa David's Hungarian Goulash.
I should declare an interest here - the book includes one of favourite recipes,
Poisson a la BAFTA, which was reverse-engineered a few years ago from a dish I liked so much while dining at BAFTA Piccadilly that I decided to try and make it myself. I wrote it in French to make it sound posh.
Tom is a prodigious author, with many books on animation and animation history to his name.
In 2013 Tom
wrote Moving Innovation, the History of Computer Animation, reviewed
right here at FLiP.
Last week Tom was at the Annecy film festival, selling signed copies of his work alongside
Ross Anderson, who was promoting his new book on the Making of Who Framed Roger Rabbit.
Both books are excellent, and a welcome addition to any animation library.
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