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What's Eating You?: Food and Horror on Screen [Pehme köide]

Edited by (Independent Scholar, USA), Edited by (Emerson College, USA)
  • Formaat: Paperback / softback, 256 pages, kõrgus x laius: 229x152 mm, kaal: 513 g, 40 bw illus
  • Ilmumisaeg: 23-Aug-2018
  • Kirjastus: Bloomsbury Academic USA
  • ISBN-10: 1501343963
  • ISBN-13: 9781501343964
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  • Formaat: Paperback / softback, 256 pages, kõrgus x laius: 229x152 mm, kaal: 513 g, 40 bw illus
  • Ilmumisaeg: 23-Aug-2018
  • Kirjastus: Bloomsbury Academic USA
  • ISBN-10: 1501343963
  • ISBN-13: 9781501343964
Teised raamatud teemal:

Divided into four thematic sections, What's Eating You? explores the deeper significance of food on screen-the ways in which they reflect (or challenge) our deepest fears about consuming and being consumed. Among the questions it asks are: How do these films mock our taboos and unsettle our notions about the human condition? How do they critique our increasing focus on consumption? In what ways do they hold a mirror to our taken-for-granteds about food and humanity, asking if what we eat truly matters?

Horror narratives routinely grasp those questions and spin them into nightmares. Monstrous “others” dine on forbidden fare; the tables of consumption are turned, and the consumer becomes the consumed. Overindulgence, as Le Grande Bouffe (1973) and Street Trash (1987) warn, can kill us, and occasionally, as films like The Stuff (1985) and Poultrygeist (2006) illustrate, our food fights back. From Blood Feast (1963) to Sweeney Todd (2007), motion pictures have reminded us that it is an “eat or be eaten” world.

Arvustused

[ A] significant contribution to food and horror literature. * Journal of the Fantastic in the Arts * In its embrace of transgression and grotesque eating, Whats Eating You? ought to encourage anyone interested in the study of food, the environment, or horror to cultivate thoughts about their points of intersection. * ALH Online Review * Full of delicious little morsels, this collection will be devoured by horror scholars. Covering a smorgasbord of different types of horror, from Zombieland to Le Boucher, and from Human Centipede to Beloved, this collection is a feast that will leave one satisfied and yet wanting more. * Mark Jancovich, Professor, School of Art, Media and American Studies, UEA, UK * This wide ranging collection of essays illuminates the inventive ways that film and television explore the complex connections among food choices especially taboo choices and the monstrous other, the potentially monstrous self, the industrial food system, and inequality in modern society. * Cynthia Baron, Professor of Theatre and Film and co-author of Appetites and Anxieties: Food, Film, and the Politics of Representation (2014), Bowling Green State University, USA * The simple yet profound focus on eating draws fresh approaches to a range of films. Some are canonical horror classics (Psycho, Night of the Living Dead, The Texas Chain Saw Massacre) and some cultish favourites (Dumplings, Bad Taste, The Stuff, Blood Feast), and some generally understood as outside the genre but revealing surprising links through the prism of consumption (The Cook, the Thief, His Wife and Her Lover, Beloved). Aficionados of horror shall find much here to devour. * Murray Leeder, Instructor and Editor of Cinematic Ghosts: Haunting and Spectrality from Silent Cinema to the Digital Era (2015), University of Calgary, Canada * The adage You are what you eat is old news to faculty engaged in Monster Theory who find themselves telling students that our monsters (of whom no small number eat humans) are actually us. Portrayals of food and consumption in horror narratives offer a substantive, albeit little explored avenue of inquiry into the human experience, and Cynthia J. Miller and A. Bowdoin Van Riper are apt to devote a large volume to such a fascinating topic. * John Edgar Browning, Marion L. Brittain Postdoctoral Fellow, co-editor of Speaking of Monsters: A Teratological Anthology, and co-author of Zombie Talk: Culture, History, Politics, Georgia Institute of Technology, USA * Sharpen your favorite knife, tie your good bib on, and maybe even rig a blindfold from your napkin. This book's a bloody meal, and one you'll not soon forget. * Stephen Graham Jones, author of Mongrels and Professor, University Of Colorado Boulder, USA *

Muu info

Explores the horrific side of consumption, as it is portrayed in film and televisionfrom what (and whom) we eat to food that bites back.
Acknowledgments xi
Introduction 1(12)
Cynthia J. Miller
A. Bowdoin Van Riper
PART ONE Let the Eater Beware
13(84)
1 Death at the Drive-Thru: Fast Food Betrayal in Bad Taste and Poultrygeist
15(16)
Cynthia J. Miller
2 Let Them Eat Steak: Food and the Family Horror Film Cycle
31(18)
Hans Staats
3 Much Still Depends on Dinner: Cannibalism and Culinary Carnival in Shaun of the Dead and Zombieland
49(16)
Sue Matheson
4 Dumplings: The Commodification of Cannibalism and the Liminal Condition of Consumption
65(16)
Alex Pinar
Salvador Jiminez Murguia
5 The Goo in You: Food as Invader in The Stuff
81(16)
A. Bowdoin Van Riper
PART TWO Sins of the Flesh
97(90)
6 Cannibalism as Cultural Critique: Peter Greenaway's The Cook, The Thief, His Wife, and Her Lover and Thatcherism
99(24)
Thomas Prasch
7 "The red gums were their own": Food, Flesh, and the Female in Beloved
123(14)
Bart Bishop
8 "Do I Look Tasty to You?": Cannibalism beyond Speech and the Limits of Food Capitalism in Park's 301/302
137(18)
Tom Hertweck
9 Flesh and Blood in Claude Chabrol's Le Boucher
155(14)
Jennifer L. Holm
10 A Hunger for Dead Cakes: Visions of Abjection, Scapegoating, and the Sin-Eater
169(18)
Ralph Beliveau
PART THREE The Extreme End of Consumption
187(82)
11 Coprophagia as Class and Consumerism in the Human Centipede Films
189(16)
Mark Henderson
12 Eat, Kill, ... Love? Courtship, Cannibalism, and Consumption in Hannibal
205(16)
Michael Fuchs
Michael Phillips
13 Catering to the Cult of Ishtar: Blood Feast
221(16)
Rob Weiner
A. Bowdoin Van Riper
14 From Gourmet to Gore: Jean-Pierre Jeunet's Delicatessen
237(16)
Karen A. Ritzenhoff
Cynthia J. Miller
15 Who Can Be Eaten? Consuming Animals and Humans in the Cannibal-Savage Horror Film
253(16)
Erin E. Wiegand
PART FOUR You Are What You Eat
269(86)
16 "You Are What Others Think You Eat": Food, Identity, and Subjectivity in Zombie Protagonist Narratives
271(22)
LuAnne Roth
17 From Sugar-Fueled Killer to Grotesque Gourmand: The Culinary Maturation of the Cinematic Serial Killer
293(16)
Mark Bernard
18 Consumption, Cannibalism, and Corruption in Jorge Michel Grau's Somos lo que hay
309(16)
Stacy Rusnak
19 Sinister Pastry: British "Meat" Pies in Titus and Sweeney Todd
325(14)
Vivian Halloran
20 All-Consuming Passions: Vampire Foodways in Contemporary Film and Television
339(16)
Alexandra C. Frank
About the Editors 355(1)
Notes on Contributors 356(5)
Index 361
Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture.

A. Bowdoin Van Riper is a historian who specializes in depictions of science and technology in popular culture. He is Web Coordinator for the Center for the Study of Film and History and an archivist for the Martha's Vineyard Museum. Van Riper's publications include Imagining Flight: Aviation in Popular Culture (2003), A Biographical Encyclopedia of Scientists and Inventors in American Film and Television (2011).