Maximum surrender

"Lawrence of Arabia" is back in the cinemas, bigger than ever

 

David Lean’s 1962 Lawrence of Arabia is back in cinemas this week in a new 4K restoration of the reconstructed version (first seen in its entirety in 1988). No, I didn’t know what 4K meant either so I had to draw on the wisdom of the oracles. (I used a search engine.) It’s the pixels, dummy. 4K  denotes a resolution of approximately 4,000 pixels wide and 2,000 pixels high, compared to the previous standard of 1,920 x 1,080 pixels. That’s more pixels than you’ve got popcorn in your Mega Meal Deal Bucket.

But we need not concern ourselves with pixels. What matters is the new clarity they provide, the familiar spectacles which they render with fresh vividness: Peter O’Toole’s eyes, which are now so alluringly blue that you feel you could dive right through the screen and into those azure peepers, leaving behind only a sand-splash; the tiny orange flame from which Lean cuts to the singed Arabian sunrise. When the wind ripples across the desert, you would swear now that you could make out each individual grain of sand shifting beneath it as if under the writhing of a vast invisible sidewinder.

I’d never seen Lawrence of Arabia on a cinema screen before. And though it’s a cliché to say that seeing it on television isn’t really seeing it all… well, it’s a cliché for a reason. The decades of respect and admiration lavished on Lean’s best-known and most-loved work (here is Steven Spielberg talking about the effect the movie had on him) has had the effect of interring it, as with most films regarded widely as masterpieces. Seeing it at the cinema can only rescue it from its reputation and bring it back to life. (I’d also recommend Kevin Jackson’s thorough and compelling study of the film, in the BFI Classics series, as an après-screening chaser.)

This is a film partly about depth of experience and depth of vision—both literally, in its most famous shot (of Omar Sharif as Sherif Ali riding toward the camera from afar), and figuratively, in its use of a flashback structure which purports, like Citizen Kane, to explain a man who turns out in the final analysis to be beyond mere explanation. So it feels only right that seeing it at the cinema takes a sizable chunk out of one’s own day: once you factor in the overture (how I love overtures, especially at the cinema, where they are now more of an anachronism than in the theatre), an entr’acte and an intermission, you’re looking at four hours, more or less, in the dark.

I’m a big fan of intermissions at the cinema. The ones stipulated by the filmmaker, I mean, rather than those imposed by the management. (I don’t know how widespread the practice was, but I remember the Odeon chain simply halting The Godfather Part III and Dances With Wolves so that one of their employees, who had clearly drawn the short straw that day, could flog some choc-ices from their wearable tray.) Intermissions are only commonplace now for Bollywood films, which are structured with that necessity in mind, but many other movies could really benefit from them. It suits Lawrence of Arabia to have that break approximately two-thirds of the way through; I feel it helps us to register more keenly the change in tone that’s marked by the arrival in the desert of the journalist Jackson Bentley (played by Arthur Kennedy), a fictionalised version of Lowell Thomas. With Bentley’s appearance comes an acknowledgement of the mythologizing process which T E Lawrence underwent, and a slight shift by the picture into a more analytical and contemplative sphere.

The theatrical engagement paves the way for the release of Lawrence of Arabia on Blu-ray. Blu-ray, schmu-ray: see it at the cinema for maximum impact, maximum surrender.

Lawrence of Arabia is on release from Friday.

A portrait of T E Lawrence

Ryan Gilbey is the New Statesman's film critic. He is also the author of It Don't Worry Me (Faber), about 1970s US cinema, and a study of Groundhog Day in the "Modern Classics" series (BFI Publishing). He was named reviewer of the year in the 2007 Press Gazette awards.

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Why does food taste better when we Instagram it?

Delay leads to increased pleasure when you set up a perfect shot of your dinner.

Been on holiday? Take any snaps? Of course you did – but if you’re anything like me, your friends and family didn’t make it into many of them. Frankly, I can only hope that Mr Whippy and I will still be mates in sixty years, because I’m going to have an awful lot of pictures of him to look back on.

Once a decidedly niche pursuit, photographing food is now almost as popular as eating it, and if you thought that the habit was annoying at home, it is even worse when it intrudes on the sacred peace of a holiday. Buy an ice cream and you’ll find yourself alone with a cone as your companion rushes across a four-lane highway to capture his or hers against the azure sea. Reach for a chip before the bowl has been immortalised on social media and get your hand smacked for your trouble.

It’s a trend that sucks the joy out of every meal – unless, that is, you’re the one behind the camera. A new study published in the Journal of Personality and Social Psychology suggests that taking pictures of food enhances our pleasure in it. Diners at the food court of a farmers’ market in Philadelphia were asked either to photograph their meal or to eat “as you normally would”, then were questioned about how they found it. Those in the photography group reported that not only did they enjoy their meal more, but they were “significantly more immersed in the experience” of eating it.

This backs up evidence from previous studies, including one from this year in the Journal of Consumer Marketing, which found that participants who had been asked to photograph a red velvet cake – that bleeding behemoth of American overindulgence – later rated it as significantly tastier than those who had not.

Interestingly, taking a picture of a fruit salad had no effect on its perceived charms, but “when descriptive social norms regarding healthy eating [were] made salient”, photographing these healthier foods did lead to greater enjoyment. In other words, if you see lots of glossy, beautifully lit pictures of chia seed pudding on social media, you are more likely to believe that it’s edible, despite all the evidence to the contrary.
This may seem puzzling. After all, surely anything tastes better fresh from the kitchen rather than a protracted glamour shoot – runny yolks carefully split to capture that golden ooze, strips of bacon arranged just so atop plump hemispheres of avocado, pillowy burger buns posed to give a glimpse of meat beneath. It is hardly surprising that 95 million posts on Instagram, the photo-sharing site, proudly bear the hashtag #foodporn.

However, it is this delay that is apparently responsible for the increase in pleasure: the act of rearranging that parsley garnish, or moving the plate closer to the light, increases our anticipation of what we are about to eat, forcing us to consider how delicious it looks even as we forbid ourselves to take a bite until the perfect shot is in the bag. You could no doubt achieve the same heightened sense of satisfaction by saying grace before tucking in, but you would lose the gratification that comes from imagining other people ogling your grilled Ibizan sardines as they tuck in to an egg mayonnaise at their desk.

Bear in mind, though, that the food that is most successful on Instagram often has a freakish quality – lurid, rainbow-coloured bagel-croissant hybrids that look like something out of Frankenstein’s bakery are particularly popular at the moment – which may lead to some unwise menu choices in pursuit of online acclaim.

On the plus side, if a diet of giant burgers and salted-caramel lattes leaves you feeling queasy, take heart: if there is one thing that social media likes more than #avotoast, it is embarrassing oversharing. After a week of sickening ice-cream shots, a sickbed selfie is guaranteed to cheer up the rest of us. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser