This is one of the few movies I've ever seen where the whole audience broke into spontaneous, loud applause a third of the way in.

Amazing worth wacthing. So good. Biased but well made with many good points.

There are moments that feel comical, some horrific, and some downright inspiring but the tonal shifts hardly matter as the end results come to a film that's perfect for this time.

Close shines in drama with strong language, adult themes.

A documentary on the history of garlic. Les Blank interviews chefs, garlic lovers, and historians about the their love of the 'stinking rose.' The director recommends that, when the film is shown, a toaster oven containing several heads of garlic be turned on in the rear of the theater, unbeknownst to the audience, with the intended result that approximately halfway through the showing the entire theater will be filled with the smell of garlic.Les Blank is an interesting character. I think his finest work is when he went around America, collecting the sounds of various regions. Much of what he caught on film was groundbreaking, and the natural environments he found may no longer exist. His exploration of garlic is far less important, but interesting in a sort of offbeat way. It's amusing that he even managed to get Werner Herzog to talk about the lack of garlic in "Nosferatu".

Les Blank has a rarity here that might have one of the best titles I've ever heard, or at least the most original. Garlic is as Good as Ten Mothers is a 50 minute excursion into the world of those who love, cherish, sing, cook, grow and pick and know a good deal about that most polarizing of seasonings and produce. As someone observes, making a dish that has a plentiful portion of garlic will bring out a reaction, and be it good or bad is what making something worthwhile is all about. In that sense garlic is its own cult, but one that already has a strong base of fans in Europe, slowly growing in America (this is 1980 of course, if these figures have changes in 28 years I can't say). What Les Blank gets on film is compelling and fun because he presents people who are passionate, and his camera probes in extreme, artistic close-ups into the preparations of unusual culinary feats, sometimes involving pigs and chickens, other times with dishes that look close to brains or vomit. Yum! Like his Burden of Dreams, Blank has a knack at getting into the little things in a subject and making them paramount (where he found interesting insects and things in the making of Fitzcarraldo, here he has a fascinating at times with musical instruments that are played at garlic festivals). Granted, there is an occasional obnoxious voice-over which explains some of the history of garlic, including its origins and how widespread it is in America (2nd only to black pepper). But it's enlightening to see so much of this, like a cooking show that's given a slightly skewed perspective, loaded with folk songs dedicated to garlic, interviewees like Herzog himself, crumbs and specs and things that fall like they're meant as snowflakes through the compositions. It's oddball and and always loving, including a cool finishing touch of how garlic is farmed and packaged. If you love garlic, or just like some of Blank's films, it's worth checking out.

I saw this film in Seattle when it came out in 1981. A mindless, brain numbing waste of time. I recall one scene: pleasant close up of several piglets playing with each other, then WHAM! the same pigs slaughtered, and (you guessed it) baked or fried in garlic. DUMB and CRUEL. The bulk of the movie is pseudo science, and would be appropriate for a garlic peddler's convention. If you don't want to bother with thinking, or care about scientific research, and want to spout useless drivel, then this is the film for you. It belongs down the garbage disposal! I never liked the way garlic made people smell anyway. Don't waste your time on this loser.

This is a very good movie about garlic with shots from the Gilroy Garlic Festival and lots of good information about cooking with garlic from some of the best cooks in the SF Bay Area. I view this as a comprehensive guide to garlic provided in a very entertaining fashion. Wish I could find it on DVD!! Information by folks like Alice Water of Chez Panisse in Berkeley showing how to use garlic for cooking a nice pig dish are amazing and make you want to sit down and eat it right there. Other information on uses of garlic that you would never think of such as real garlic salt, for squid recipes, sausages and of course warding off vampires. There are ways to handle garlic for cooking and how to peel it easily as well as how to chop, mince etc for best effect. Highly recommended.