The Parallax View: remember when Hollywood made potent political cinema?

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Watching Hollywood cinema in 2026 can make for a curious experience.Take a look out the window and you’ll notice that the US, and indeed the world, is in a polycrisis – though you’d hardly know it from the films at the multiplex.The odd timely picture aside, Hollywood today directly engages with the present moment only rarely; more Minecraft Movie than One Battle After Another.In the 70s, when things were arguably last in a comparably sorry state – Kent State, Vietnam and Watergate for the US, economic crises and violent acts of world revolution globally – popular cinema responded very differently.Out of the establishment-sceptical New Hollywood that emerged after the demise of the Hays code, there came a wave of confronting social and political dramas, strongly allegorical sci-fi and paranoid thrillers, including one of the most deliriously entertaining examples of the latter ever made: The Parallax View.

It plays like an airport novel that’s been deep-fried in conspiracy theories and post-counterculture cynicism,While investigating the murder of an RFK-like presidential hopeful, reporter Joe Frady (Warren Beatty) discovers that a mysterious corporation, Parallax, is operating seemingly in league with or even above the government, recruiting political assassins through psychological tests with shades of mind control experiments like the CIA’s MKUltra,Along the way, our hero survives explosive acts of terrorism, has a run-in with a murderous bent cop and gets into a fistfight with a good ol’ boy,It’s a potent brew that puts all the anxieties and tensions of the day into a blender,Using its pulp mystery plot as a Trojan horse, The Parallax View takes a good, hard look at the US in the Nixon age, and the roots of the corruption, aggression and malaise that defined the country.

The film abounds in images rich with suggestion: sparkling pageants and towering US landmarks framed alongside totem poles, tacky Tiki trinkets and US frontier iconography,The point is crystallised in the film’s disturbing centrepiece montage, the Parallax training film, in which images of smiling Americans and sunlit farmsteads, of presidents and Uncle Sam are contrasted with pictures of police brutality and lynched bodies, of atrocity in Vietnam and beyond: the US built on violence at home and abroad,In every frame, The Parallax View challenges the apple pie myth of the US,Cinematographer Gordon Willis drowns the film’s parade of Americana in sinister shadow, or shoots it in the visual language of fascist cinema – the compositions precise, and the characters made to appear almost insignificant next to imposingly vast structures – as though this were the US viewed through the diseased lens of Leni Riefenstahl herself,It’s hard to imagine that Hollywood could again plug into the moment and offer up the kind of penetrating commentary that it so freely did in the New Hollywood era, at least not soon.

US studios today produce relatively little mid-budget cinema – traditionally Hollywood’s home for stories for adults and about contemporary concerns – as they instead court dwindling audiences with reheated IP and broad-appeal blockbusters.Many of Hollywood’s power players seem set on appeasing the current US administration.Paramount, the studio that made The Parallax View, is now owned by Hollywood’s chief Trump supplicant, David Ellison, whose moves to suppress critical voices and pander to the president bode ill for US cinema, should he succeed in taking over Warner Bros next.Thankfully, we still have The Parallax View – a relic of a different kind of US cinema, and a film made for another turbulent period in history, perhaps, but all the same a film frazzled by conspiracy theories and soaked in the threat of political violence, with bubbling fascism, the erosion of democracy in an increasingly corporate age and America’s legacy of brutality all on its mind.A film, then, which still speaks to us in 2026, as it spoke to audiences who looked to the film to help process the moment five decades ago.

The Parallax View is available to rent in Australia, the UK and the US.For more recommendations of what to stream in Australia, click here
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How to make arancini – recipe | Felicity Cloake's Masterclass

Before I wrote this recipe, it hadn’t occurred to me that the word “arancini” means “little oranges”, and, plump, round and golden as they are, it makes sense, too. Indeed, these robust rice balls, which are said to have come to Sicily with Arab invaders in the 10th century, are now, according to the late Antonio Carluccio, the local equivalent of a sandwich lunch.Prep 25 min Cook 45 min Makes 8 large ballsFor the risotto700ml chicken stock, or vegetable stock100ml white wine (optional)250g short-grain rice (eg, arborio)½ tsp salt, plus extra to season1 very generous pinch saffron (optional)50g parmesan, or grano padano or vegetarian alternative, gratedBlack pepperFor the arancini2 eggs plus 1 egg yolk100g mozzarella, drained and cut into chunksOptional other fillings of your choice – meat ragu, pesto, sauteed mushrooms, wilted or defrosted greens170g plain flour 250g fine dried breadcrumbs (preferably not panko)Neutral oil, for fryingFlaky sea salt, to finish (optional)Risotto is a northern Italian dish, so Sicilian arancini weren’t designed with it in mind, but they are great vehicles for risotto leftovers. My recipe is intended for 700g cooked rice, but adjust the fillings and coating according to what you have; these are also a great way to repurpose small amounts of ragu, cooked vegetables, fish or meat.If you’re cooking the rice from scratch, put the stock and wine (or substitute 100ml extra stock, if you prefer) in a medium pan and bring to a boil – I like chicken stock, because I find it the most neutrally savoury, but use whatever suits the fillings you’re using

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Mitsu, London EC2: ‘Determinedly fun and delicious’ – restaurant review | Grace Dent on restaurants

No spoilers, but I knew even before I’d reached for my chopsticks that Mitsu would be a vast improvement on its predecessor, because it has taken the place of Nobu Shoreditch in the under-gusset of the Aethos hotel, a Swiss-owned “lifestyle hospitality brand”, in east London. Nobu was gargantuan, moodily lit (that is, pitch black), woundingly expensive and terrifically hard to book, despite having something like 797 seats; it was also one of the most soulless London restaurants of the past 25 years. Nobu Shoreditch felt symbolic: it was where all the raffish hope of the 1990s YBA crowd and the early noughties electroclash heads went to die.But that was then, and now, in 2026, the Aethos crew has deftly brightened and lightened the mood of the room, making it actually cosy and adding a twinkly central bar; there’s an open robata kitchen and roomy booths, as well as a pretty Japanese garden. Mitsu calls itself an izakaya, which is what European restaurateurs always say when they mean the Japanese-influenced food isn’t too po-faced and you can get really tipsy on sake

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Benjamina Ebuehi’s recipe for Mexican-style vanilla bean flan | The sweet spot

I started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I’ve also added plenty of vanilla – brought back from my trip, of course

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How to match wine with vegetables

At a recent tasting, I got chatting to a winemaker from Australia’s Clare Valley as I bravely made my way through his wares: a ripe, leathery shiraz and a deep, dark cabernet sauvignon that put me in mind of blackcurrant bushes. These were serious wines – and good value, too. A generation ago, such gutsy New World reds were all the rage, but now, lamented the winemaker, gen Z was more interested in lighter, cooler-climate wines, lower on the alcohol and brighter on the palate.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

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‘Restaurants won’t survive’: Michelin chef opens venues abroad to withstand UK taxes

A British Michelin-starred chef says he is opening restaurants abroad to subsidise his UK venues against a backdrop of high taxes and a struggling hospitality sector.Jason Atherton is now in Forte dei Marmi, on the Tuscan coast in Italy, where he is preparing his newest opening, Maria’s, which will be in the Principessa hotel. The Sheffield-born chef now has restaurants all over the world, including in Dubai and St Moritz.He said he was finding it easier to make a profit in countries with more forgiving policies towards restaurants, pubs and bars. “I am trying to sustain our business by opening abroad

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Rachel Roddy’s recipe for spring chicken thighs with spring onions, mint and peas | A kitchen in Rome

The weather lately has been as temperamental as peas in pods. But peas are even harder to read than the sky: some pods contain sweet things no bigger than peppercorns, which explode when you bite them; the contents of others, however, are closer to small ball bearings, their size very likely a sign that all the natural sucrose has been metabolised and transformed to pea starch. The best thing for the tiny ones is to snack on them alongside a bit of cheese, whereas the path for big ones is the same as for dried peas, so pea and ham soup or a long-simmered puree.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link