18 — Wednesday, March 6, 1996 — North

“Rumbie’ packs punch

From page 13

- A RUN-OF-THE-MILL action flick
this isn't. Rumble In The Bronx is
Jackie Chan’s first successful foray
into North America, having already
won over Asia and parts of Europe.

There are three things
that set this film apart from
the usual action genre fare.
First, itis made in the
classic Asian film mould,
including not only martial
arts but also a bad dub job
that often involves the voice-
over racing far ahead of the
actor's lips. The technique,
for lack of a better word, is
unpretentious and often
quite charming although it can be
downright annoying at times.
Second, Jackie Chan has always
performed his own stunts and this is
no exception. A montage of various
mishaps is included during the cred-
its, including an ankle-breaking leap
on to a hovercraft that forced the

film's star to wear a cast for the
remainder of the film's shooting
schedule. As exciting as it is to know
that the stuff on the screen is the real
thing, it is no different in appearance
from the highly doctored variety
which leave a film ir unscathed.
What difference does i
make if a potentially leg-
breaking stunt’ involved
the actual actor or his stunt
double to anyone watching
the film?
A third aspect is Jackie
Chan, the film’s lead and a
certifiable superstar based
on worldwide audience
numbers. This is the clinch-
eras that star attraction is
not only evident, it’s contagious.
Obviously, Rumnble’s charm and
personalized stunt work have over-
come the cominess and the lack of
star appeal as after its first week — it
was the No.
Office.
— By Robert Galster

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1 movie at the box’

Some whine with your cheese?

WINE AND bureaucracy evi-
dently mix like oil and water.

If you've been into your local
Liquor Distribution Bureau (LDB)
outlet lately, you've no doubt noticed
a big change. Almost all wines in the

lower price bracket, where most of

us shop, are now standing up on the

shelves for better marketing vi

ty rather than laid down as is praper.
Never mind that the LDB has

spent countless doflars and person-

hours over the last decade develop-

ing a stuf of “product consultanis”

instead of the surly shelf-stacke
yore. Having commendably trained a
stall knowledgeable about wine and
its proper handling, the bureaucrats
now tell them to do it the wrong way.
_ The argument that less expensive
uN faster, | thus ensuring stock-

Your choice entree served

with Garden Salad with

unnecessarily, is
specious. The vast
majority of listed
wines are in the
lower price range
where competition
is most intense.
And wines that
aren't the flavor of
the month may
linger on the

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WINE SPOTS

shelves for sume time. Add to that .

the fact that less expensive wines
(end to be from more recent vintages
— $0 the cork hasn’t had as much
chance to swell in contact with the
wine and form an efficient seal —
and you have a recipe for spoiled
wine. (Some Australian and Chilean
wines already suffer significantly
from corks that are new, dry and
loose in the neck of the bottle.
Standing them on end will only

raspberry vinaigrette dressing, [}

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aggravate the prob-

lem further.)
For the moment,
let's try to ignore the
implied suggestion
that those of us who
don’t Chateau
Lafite with our Kraft
dinner are a bunch
of ignorant peasants
who wouldn't know

Veuve Clicquot from vinegar.
Inevitably, this policy is going to
lead to a higher incidence of spoilage
and a higher rate of retums and
refunds on bad wine, (That’s what
happened the last time the LDB tried

it, about $2 years back, I recall.)

hen it does, the LDB staff wili
be instructed from on high to lay all
wines down on their sides again and
some new genius in marketing will
claim to have re-invented the wheel.

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VEC 2R7