Doha Film Institute (DFI) yesterday kicked off its open air film screenings at the eighth Qatar International Food Festival (QIFF) with the showing of short documentaries on a large screen at the Hotel Park.
Hundreds of festival-goers viewed the documentaries for free as part of The International Short Film Programme which will screen again on Wednesday. The films included A Day In India- A Perennial Plate by Daniel Klein and Mirra Fine, The Heart Followers by Tord Theodor Olsen, Making Za’atar by Leen Al Zaben, Riceballs by Shingo Usami, Alimation by Alexandre Dubosc, and Yum Yum Yummy by Gwendoline Gamboa.
An eclectic selection of 13 family-friendly films is in store for QIFF visitors every evening at 7pm until April 7. The programme includes two feature films, the Made in Qatar Short Film Programme and the International Short Film Programme.
Screenings of the crowd-sourced film initiative by DFI and Qatar Tourism Authority Dari Qatar by Ahmad Al Sharif will take place tomorrow and on Tuesday and Oscar winning Kiki’s Delivery Service feature film by Hayao Miyazaki tonight and on Thursday.
The Made in Qatar Short Film Programme on Sunday and on April 7 includes screenings of The Palm Tree by Jassim Al Rumaihi, Makh’bz by Aisha Al Muhannadi, Rain by Rahab Elewaly, Shishbarak by Bayan Dahdah and Hero and the Message by Pawel Borowski. Apart from DFI’s film screenings, Siraj-Qatar Foundation's new 3D animation 'edutainment' TV series-is also being shown at the festival every day. In addition, there are daily stage performances by Baraem characters organised by Jeem TV.
The Cultural Zone also teems with entertainment as artistes from Ethiopia, Germany, Italy, Japan, Mexico, Philippines, South Africa, Turkey, USA and Qatar stage cultural performances every day.
Cooking enthusiasts flock to the Main Zone where some of the world’s top chefs are presenting live cooking demonstrations at QIFF Cooking Theatre including Food Network’s Andy Bates and Graham Elliot.
Other features at this year’s festival are the QIFF Farm which takes visitors through a food journey from farm to fork.
