Eat, Drink, Animate

An Animators Cookbook

Tom Sito

• Publisher: CRC Press
• Year: 2019
• eBook ISBN:
  9781351171144
• Topic: Art
• Subtopic: Computer Science General

Tom Sito (the legendary animator behind Who Framed Roger Rabbit, Beauty and the Beast, and other classic works) brings together the perfect fusion of culinary skill and animation in his cookbook, Eat, Drink, Animate: An Animator's Cookbook. Sito's book is a celebration of the works from legendary animation artists from around the world. Twelve Academy Award winners, five Emmy Award winners. From legendary animators from Hollywood's Golden Age, to modern masters. Not only does he demonstrate examples of their works, but he also includes their favorite personal recipe, and an anecdote from their professional lives that relates to food.

Key Features:

A rare look behind the scenes of some of animation's most memorable films.

Usable recipes you canmake yourself, tested and adapted by Rebecca Bricetti, former editor for Stewart, Tabori, & Chang (Glorious Food ) and Robert Lence animator and gourmet (Toy Story, Shrek).

Never before seen photos and illustrations.

Anecdotes from behind-the-scenes of some of your favourite animated classics.

Main Dishes

Robert Lence sampling soup. Moscow, 2017. (Courtesy of Robert Lence.)

Eric Abjornson

Eric Abjornson. (Courtesy of Eric Abjornson.)

Eric was a lead key assistant animator in the 1990s. He worked on films like Ferngully: The Last Rainforest, Space Jam, Cool World, The Iron Giant, and Osmosis Jones. But in his spare time, Eric studied cooking and attended the California Culinary Institute.

Effects animator Lee Crowe recalled working on Osmosis Jones:

I really enjoyed doing hand drawn effects on that project. It was one of the “partiest” projects I’d worked on in a while. First, there were Eric Abjornson’s Friday afternoon fetes, where he’d pull out a convection oven from under his desk, make gourmet hot hors d’oeuvres and serve mixed drinks. But there was also a guy from editorial who would set up a bar, bring martini glasses, gin, vodka, mixers, garnishes, and a shaker and host “Martini Wednesdays.” In spite of all that I think we were on time and under budget.

Eric cooking at his animation desk, 1999.

One memorable Halloween, Eric created a haunted cadaver with barbecue ribs for the ribcage, sausages for the guts, frankfurters for fingers, and lots of barbecue sauce for blood. And he still made his drawing quota that week.

Eventually Eric Abjornson left animation to pursue his first love, cooking. Today he is chef at the Ritz Carlton Hotel in Tampa, Florida.

Here is Eric’s recipe for London Broil that he used to make for us at his desk:

London Broil

First, you need to prepare a Basic Brine.

Basic Brine

Ingredients

1/2 gallons water

2 tablespoons kosher salt

2 tablespoons brown sugar

This is a basic brine; from this you can expand to whatever you want by just adding your favorite seasonings, spices, herbs, vegetables (garlic!), or juices. (Be careful of citrus as it will “cook” what ever you add it to. Think of ceviche!)

This can be used for any protein. The only difference is the amount of time you let the protein soak in the brine. Here, we are discu...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Dedication
• Contents
• List of Illustrations
• Foreword
• Preface
• Acknowledgments
• Author
• Life in an Animation Studio
• Cocktails and Beverages
• Breakfast and Brunch
• Main Dishes
• Baked Dishes and Desserts
• Bibliography
• Recipe Index
• Index by Person or Institution