Behind the scenes of ‘Gosh’ by Jamie xx

Director Romain Gavras filmed in a fake version of Paris with 300 Chinese schoolchildren:

Here’s an interview with Gavras by Selim Bulut for Dazed:

Bulut: What’s the name of the actor who plays the main character?

Gavras: His name is Hassan Kone. We found him in Paris. He’s 17, still in high school. He was amazing because it was a first time thing, he was street-cast. At first – and this is what I was saying about the process – I didn’t want to cast him. I just went to my casting director and I was briefing him to find somebody interesting to be the main character, so there was, like, 20 guys to go by. I didn’t want just an interesting face, I wanted somebody that has an emotion that’s really strong. And there was that kid. He was the only albino (in the casting), and although I was not looking for that, I thought ‘Oh, he’s really interesting. He moves me, I don’t know why, but he moves me.’ So then when we were in China, we looked for Chinese albinos – which is not easy to find because they’re not accepted socially. We found them through Chinese Facebook links, and I ended up in a party of Chinese albinos. They hang out with each other, and some of them were great, and we cast them for the video.

As a reminder, here’s the finished video:

 

Starting a Szechuan restaurant in the US

Han Chiang, for Munchies:

Everybody takes spice differently. When I opened my first restaurant, I got so many complaints about the level of spice. A older woman once tried to call the cops on me because she thought that I was trying to fuck with her because the dish was so hot.

So I started thinking, What can I do to solve this problem? As a Chinese restaurant in America, we have a lot of people send back dishes to the kitchen, and this is culturally the greatest offense to us. This is unheard of in China. If you don’t like a particular dish, you don’t eat it, and then you don’t go back to that restaurant. In China, you would get your shit kicked in in the back of an alley if you sent a dish back.

A nice tale of tradition and authenticity vs. giving the customers what (they think) they want.