Naman Ramachandran British auteur Peter Strickland is back with his fifth feature, “Flux Gourmet,” and it is as striking and uncompromising as his previous body of work, which includes “In Fabric” (2018), “The Duke of Burgundy” (2014), “Berberian Sound Studio” (2012) and “Katalin Varga” (2009). “Flux Gourmet” world premieres at the Berlin Film Festival’s Encounters strand on Feb.
11.The film follows a sonic collective trio with rocky interpersonal dynamics, who take up residency at an institute devoted to culinary and alimentary performance and have to answer to the institute’s head, who has her own opinions about their work.
Their chronicler, meanwhile, is dealing with stomach problems.“Flux Gourmet” began life as Strickland was completing “In Fabric” when a producer offered him the opportunity of making anything he wanted, provided the budget was under £1 million ($1.3 million). “When I showed them the script, they ran a mile,” Strickland told Variety. “They said, ‘Do whatever you want, but not that.'” Strickland eventually found other backers.
Conceptually, “Flux Gourmet” dates back to the Sonic Catering Band project, co-founded by Strickland in 1996, which took the raw sounds recorded from the cooking and preparing of a vegetarian meal and treated them via processing, cutting, mixing and layering.
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