This is a one minute reduction of the 25 minute "Still Life with Banquet" projection version. A slow food banquet was. prepared by Chef Kitty Greenwald for 108 guests with projections by Grahame Weinbren to accompany each course. The ingredients, as well as the movies, were based on still life paintings from the 17th and 18th centuries. The dessert course "Framed Figs Poached in Pomegranate Syrup with Candied Lemon Zest and Lemon-Olive Oil Cream" was based on a painting by the Flemish artist Jacob van Hulsdonck.
