In 1996, Martin Scorsese’s mother, Catherine—who costars in his 1974 documentary portrait Italianamerican, one of the five early films by the director collected in our new release—collaborated with author Georgia Downard on Italianamerican: The Scorsese Family Cookbook. Among the family recipes and stories in the long-out-of-print book are instructions for how to make Mrs. Scorsese’s signature sauce and meatballs, a dish prominently featured in the documentary. (This recipe also appears in the credits of the film.)
10 Things I Learned: Raging Bull
While working on our edition of Martin Scorsese’s 1980 masterpiece, producer Abbey Lustgarten found out how the director achieved some of the movie’s most evocative visual and sonic effects.
The Evolution of a “Superpig”: Designing Okja, from Start to Finish
Both intimidatingly massive and deeply sympathetic, the creature at the heart of Bong Joon Ho’s meat-industry fable is the product of a close collaboration between the director and artist Jang Hee Chul.
10 Things I Learned: Rouge
The producer of our edition of the masterful 1987 melodrama tells the stories of some of director Stanley Kwan’s legendary collaborators, including superstars Anita Mui and Leslie Cheung.
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