Nandu Jubany expresses his love for nature and for everything wild in the beginning of the film. He discusses his desire for authentic ingredients and authentic cuisine which to him is food with a good flavor and good smell. His expressed love for nature is undermined in the paradox of the way that he prepares the woodcocks as his signature dish. At the beginning of the process of the dish, the two woodcocks are shown in their natural state (other than being alive of course) with all of their feathers and body parts intact. This is the way that Jubany describes how he prefers things, authentic, wild and as nature intends it. the next eight or so minutes in the film depict this nature lover completely transforming the bird into something unrecognizable, and the opposite of how he described liking it. By hand, Jubany begins de-feathering the bird, dismembering the bird, cooking it different times on the stove and in the over, and transforming it into his signature dish. There are times of delicate preparation as he carefully ties the bird and delicately salts it, but these are contrasted with the aggressive cutting of the bird into pieces and the mashing of the entrails in the mortar. The various steps of preparation and the varying degrees of intensity all contribute to the transformation of the bird away from its …show more content…
As he works with the bird and transforms it, Jubany is careful not to waste any part of the bird. The meat is prepared to eat, the carcass helps to create a sauce, the heads are delicately prepared to eat, and the entrails are ground into an edible paste. Jubany only really ends up throwing out the feathers, and I am sure that if he found a way to use them he would. His respect for the entire bird is seen in both the care he takes to prepare it, as well as his desire not to waste any part of the