Art

Beginning in 1997 with a few thousand revelers in Los Angeles, the Electric Daisy Carnival has become the largest dance music event in North America. Known for its over the top displays of pyrotechnics, world-class artists, costumed theatrical performers, interactive art installations, full scale carnival rides and state-of-the-art lighting and sound production, 2013's festival attracted 345,000 attendees from June 21-23". The film will follow festivalgoers as they prepare for their journey to EDC Las Vegas and chronicle their unique experience throughout the three-day festival. Behind the scenes footage and interviews with key Insomniac team members will give new audiences the chance to discover what has made the Electric Daisy Carnival a global phenomenon.

Born in Groot-Zundert, The Netherlands, Van Gogh spent his early life as an art dealer, teacher and preacher in England, Holland and Belgium. His period as an artist began in 1881 when he chose to study art in Brussels, starting with watercolours and moving quickly on to oils. The French countryside was a major influence on his life and his early work was dominated by sombre, earthy colours depicting peasant workers, the most famous of which is The Potato Eaters, 1885. It was during Van Gogh's studies in Paris (1886-8) that he developed the individual style of brushwork and use of colour that made his name. In 1888 he moved to Arles where the Provençal landscape provided his best-known subject matter. However, it also marked the start of his mental crisis following an argument with his contemporary Paul Gauguin. Van Gogh was committed to a mental asylum in 1889 where he continued to paint, but he committed suicide in 1890.

Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.

A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'

Volcanoes are one of nature’s most awesome and destructive forces, but they are also the life force and architect of our planet. They can raise up great mountains and create new land, or they can level cities and destroy entire civilizations. They provide a glimpse of the power of Earth’s internal heat source, without which it would have become a dead planet millions of years ago. In this episode, Iain takes us on a journey to some of the most dramatic places on Earth, starting in Ethiopia.

The film intends to illustrate the birth and death of an undiscovered universe, with powerful images, from the Big Bang to the Mesozoic era and through the present and beyond. Based on a project conceived decades ago, the documentary is highly experimental and perhaps Terrence Malick's most ambitious film, described by the director himself as 'one of my greatest dreams.'