HOW TO THROW A CUSTARD PIE

'Pieing' or 'Flanning' as it is sometimes known, can be traced back to the early days of British Music Hall entertainment. The science involved in throwing a custard pie should not be underestimated!

Firstly, the pie has to travel and not fall short of its target. Secondly, it must make contact squarely in the face. And finally, for the full comedic effect, it should drip slowly off the recipient's face.

Having made all the correct culinary calculations with regards to the consistency of the pie, it is then necessary to perfect the timing of the throw together with the situation necessary to facilitate an effective custard pie sequence.

Here are a few of the basic set-ups:

Pie In the Face (PIF) - the pie in this instance is thrown or pushed directly into the recipient's face.

Pas De Deux - in this case, two throwers pie each other at exactly the same time.

The Three Hander - thrower one pies thrower two, thrower two then pies thrower one who ducks in time to miss the pie which lands squarely in the face of a third party.

Self Pieing - where the thrower is pied by the pie he is holding in his own hand.

There are of course numerous variations on these basic themes, this video demonstrates a few of the possibilities  http://www.videojug.com/film/how-to-clown-about-with-custard-pies

However, as with all stage craft, one can only learn by watching the true masters of the art. So where, might you ask, can you see the professionals in action?

You need to look no further than the Charlie Chaplin movie 'Behind The Screen'. All of the above techniques are displayed to perfection in this magnificent example of a classic pie throwing battle, in fact the first of it's kind in a movie. And as it happens, I am showing the very same movie in my new show at Brighton's Emporium and at the Leicester Square Theatre in September 2013!



So if you would like to see just how the professionals get pied, book your tickets now for this great event. I can assure you  that you will not be disappointed. Tickets for Leicester Square are now on sale and the Emporium will follow shortly.

Emporium - 8th and 15th September 3.00pm
LST - 18th, 19th, 20th September 7.00pm

See you there!
DW

A WELL TIMED KICK UP THE BUM MAKES ALL THE DIFFERENCE!

Apart from the music that music that I thrash out on the keyboard during the show, I am also kept fairly busy with sound effects that might coincide with a ‘hit on the head’ or a ‘kick up the bum’. These sound effects make a vast difference to the movie, and a Foley Artist was nearly always employed to accompany the silent comedies.


So where does the term ‘Foley Artist’ originate?


In 1914 and man called Jack Foley was employed by Universal Studios to create sound effects for the silent movies. He developed a multitude of sounds from all sorts of household objects. And with the addition of some standard orchestral percussion instruments, he built up quite an armoury!




Jack Foley created sounds for films until his death in 1967 and his methods are still employed today. Foley studios employ hundreds of props and digital effects to recreate the ambient sounds for their films. Here are some of the tricks they use:

• Corn starch in a leather pouch makes the sound of snow crunching
• A pair of gloves sounds like bird wings flapping
• A thin stick is used for a whoosh
• An old chair makes a controllable creaking sound
• ¼” audio tape balled up sounds like grass or brush when walked on
• Frozen romaine lettuce for bone or head injury noises
• Coconut shells cut in half and stuffed with padding for horse hoof noises
• Cellophane creates crackling fire effects
• A heavy phone book for body punching sounds 

The prop list for my show mostly consists of percussion instruments, although I do use a few marginally strange items to create my sound effects, including a kitchen waste pipe, an old car horn, and an elephant bell!


If you want to see this lot in action then don’t miss my show at the The Old Courtroom Brighton


Sunday 12th May 3.00pm
Sunday 19th May 3.00pm
Sunday 26th May 3.00pm

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