Suggestion for opening sequence

http://www.youtube.com/watch?v=yjc1aR-lElI
Sketches from The Others - the colour scheme reflects The Fray's album cover on the previous post.
The running order:
Meeting at Beatrice Webb at 9.00am until 3.00pm
9.30- food preparation
11.00-setting up equipment
12.00-lighting in room (controlled) props all to be set up.
1.00pm- filmming of opening eating scenes
1.30pm- filming close up's
2.30pm- tracking
3.00- people dying medium close up's

Returning to Hurtwood House to film in the old kitchen until 5.30pm:
3.30pm- setting up equipment
4.00pm- Lighting in room (controlled) props to be set up
4.30pm- filming tracking around hospital beds
5.00pm- close up's on dead people
5.30pm- packing away

Sketches

The layout and the text of 'The Frays' album cover i think would be suitable with our theme as the colours look old and authentic like the Edwardian Times. The sketchon the right hand side is a suggestion as to how we would approach the sketches of the grotesque people in our thriller.

Tim Burton

Sweeney Todd:

http://www.youtube.com/watch?v=G_WMcCz_Jis&feature=related

Edwardian Food

Edwardian food could be both elaborate and rich to the point of indigestibility. But until more modern ideas about food and nutrition came into general use in the 1920s, children had a fairly monotonous diet, which tended to be high in carbohydrates and low in fresh fruit and meat. 'Many people seem afraid to give any fruit to their children, but have not the least hesitation in dosing them with all kinds of drugs' wrote Ada Ballin in 1902 (From Cradle to School). Not for the average Edwardian child, then, the oyster patties, pressed duck, ratafia trifle or pineapple which some of the adults enjoyed: even in a wealthy family a typical child's main meal at this date would be a small portion of hot or cold meat with potatoes and gravy, and another vegetable such as cabbage; and steamed pudding and custard, or milk pudding and jam to follow - a heritage which 'school dinners' were still faithfully following some sixty years later. This is perhaps no accident, as they developed from the Provision of School Meals Act of 1906, which gave local authorities the discretion to organise free lunches for children from poorer families.

Edwardian Times

Guidelines

All food to be chewed until liquid, anything not liquefied to be spat out
Meals will be varied and generally the same as a typical middle/upper-class Edwardian diet
Food will be served in smaller quantities, as dieters will find it impossible to eat as much as normal
Dieters will be unable to eat large quantities of meat, so there will be no huge platters of meat, or enormous roasts. (Fletcher warns of the dangers of consuming too much animal protein.)
Fibrous vegetables will be hard to eat, requiring prolonged chewing
There should be a bowl of candy or sugar lumps in the middle of our Edwardian dining table. (Fletcher had a very sweet tooth and enjoyed cakes, candy and sugar lumps. He drank very over-sweetened coffee.)
Fletcher did not consider breakfast an essential meal. Dieters should eat just toast and fruit, or go without breakfast altogether. They must not eat the large cooked breakfast normal in Edwardian times.
Apart from breakfast, dieters can eat what they want, when they want, as long as they chew it properly
Oysters were very popular in the Edwardian era and should feature on our menus
Wine will be served, but must be swilled around the mouth
Fletcher believed that generally foods which dissolved quickly and thoroughly were of most value
Fletcher cut out of his diet those foods which tasted unpleasant
Fletcher was a big fan of cereals, which could be consumed with full cream milk and probably lots of sugar

Difficulties that our dieters will face

In the Edwardian era meat would have been considerably less tender than it is today – making it harder to chew fully
Given their texture, the oysters will be particularly unpleasant to chew
Wine will taste vinegary and so will be consumed only in very small sips