Django Unchained

The dialogue master delivers another masterpiece.

Quentin Tarantino, one of the greatest directors and writers of our time, has done it again, creating a motion picture which have all audience members glued to the screen throughout the 2 hours 45 minute film.

This film is slightly different compared to his other works though, where many of his earlier films such as ‘Reservoir Dogs’ (1992) and ‘Pulp Fiction’ (1994), are dialogue driven, keeping the film going with the characters and story line, Django Unchained, still gives the classicDjangoUnchainedOfficialPosterPT aspects of a Tarantino film, but presents the audience with something more. The director shows off how successful his films have been by pulling out more special effects and action, which we saw come to light in ‘Inglourious Basterds’ (2009), than has been seen in his other features. Tarantino makes the effects, which mirror that of Tarantino’s directing friend Robert Rodriguez’s film ‘Planet Terror’ (2007), his own though, and doesn’t over do the action, not letting his fans forget that his work centres around his characters rather than massive explosions.

The film is based in 1858 and centres around Django (Jamie Foxx), a slave who is freed by Dr. King Shultz (Christoph Waltz), who trains Django to become a bounty hunter, like himself. Django agrees, on the condition that once they are done Shultz will help him find his wife, Broomhilda (Kerry Washington). Their journey for his wife leads them to attempt to make a deal with Calvin Candie (Leonardo DiCaprio), the owner of ‘Candy land’ which is home to hundreds of slaves, including Broomhilda.

The all star cast, which also includes Samuel L. Jackson, Jonah Hill and Quentin Tarantino himself, execute their roles beautifully, Christoph Waltz showed his terrific acting capabilities in ‘Inglourious Basterds’, and although this time he has switched to being a hero rather than a villain, he plays the suavely, sophisticated Dr. King Shultz in a way christopher-waltz-jamie-foxx-django-unchainedwhich will surely secure him a role in the Director’s next picture. Leonardo DiCaprio gives off an essence from his character which will make you want to rid the world of him, just as much as Django. The film is stolen by the the talents of Jamie Foxx, portraying Django in the changes from being a slave, to a bounty hunter, to a hero. Making the audience feel his pain for the wife he has lost, and what he will go through and will do to get her back.

Once again one of the aspects of the film is to shock, mainly with the violence shown towards the slaves, however it is not overdone, the violence is slightly muted in the same way ‘Reservoir Dogs’ was, it is more in the imagination of what is happening that is shocking, rather than the image being on the screen. This is the second time Tarantino has attempted to reinvent a genre in his own way, the first being ‘Inglourious Basterds’. This time it is a western, the genre is captured well with the film, using certain characteristics which define a film of this type, such as the landscape shots, angles at which the camera is placed and the ruthless gun fights between heroes and villains.

Although the film is Tarantino’s longest running, it could be said that it is by far one of his best, with a gripping story line, wonderfully portrayed characters, shocking violence and a soundtrack which any fan will be want to get their hands, Django Unchained, despite Tarantino thinking ‘Inglourious Bastards’ was, truly is his masterpiece.

Quentin Tarantino’s other work:


Reservoir Dogs ‘1992’


Pulp Fiction ‘1994’


Jackie Brown ‘1997’


Kill Bill Volume 1 ‘2003’


Kill Bill Volume 2 ‘2004’


Death Proof ‘2007’


Inglourious Basterds ‘2009’

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Over the christmas holiday we were all assigned to do different things for the magazine, the cover, the contents page, the media pack etc.

I was given the task of creating the food news page, which consisted of news from around the world which concerned food. I wrote up a story which I found that told about a man from England who hallucinated after eating the world’s hottest curry. And a story about selling the worlds largest blue-fin tuna at an auction for over $1,000,000.

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We had to write a review which may or may not have gone into the magazine, it could have been on a restaurant or something else concerning food.

I decided to do a review of a typical night out in the Weatherspoons restaurant in Falmouth, I reviewed the service which I received from the staff, and also commented on the standard of the food.

I then wrote another feature which was called ‘The origin of the pasty’, which told the story of how the cornish pasty got its name, and why they were created. The feature also consisted of a recipe of how to make a cornish pasty, and what different types of pasties you can create.

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For my second feature I decided to write a feature on creating a meal of spaghetti bolognese, it was more sort of a recipe feature.

I started the feature by writing about where the origin of pasta came from, and how the meal known as spaghetti bolognese came about.

Throughout the recipe I explained every step to step part of creating the dish, which included detailed images and hints of what to do whilst cooking and how to make the meal perfect.

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We all had to create and write a feature that was 700 words and would be put inside our finished magazine. I decided to write a feature called ‘The Cheaper Challenge’ where i experimented by seeing whether you could buy cheaper branded foods and still have the same quality taste that you would get with the higher branded foods.

I got four participants to blind taste test the products, and although they could at most of the times tell which were the higher quality, they said that they thought the cheaper branded foods actually tasted better.

So therefore in the end it appeared that you can pay less for better quality foods.

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Our class was seperated in to groups of a round five people to a group, and we decided between us on an idea for a magazine which we would be creating together, writing features, reviews, articles and using adverts to create a magazine which could be sold in shops.

We then went away and decided on an idea for a food magazine which we would call ‘Nosh’.

We then created a mood board with ideas brought from other various food magazines, such as’ good food’. From that we decided what the style of our magazine would be, what our logo would look like, what our font style would be and what colour scheme we would use.