Food On Film: Bringing Something New To The Table by Tom HertweckFood On Film: Bringing Something New To The Table by Tom Hertweck

Food On Film: Bringing Something New To The Table

EditorTom Hertweck

Hardcover | October 30, 2014

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This collection addresses the relative scarcity of work relating to food-film studies, showcasing innovative viewpoints about a popular, yet understudied, subject in film. These essays move beyond simply exploring a list of well-trod "foodie films"-movies in which food plays a starring or at least substantial role as part of the action or subject matter-and enter into a discussion of how food and eating appear in all films, even those where it makes a supporting or cameo appearance.
Tom Hertweck teaches courses on film, adaptation, the poetics of food, and various topics in American literature and cultural history at the University of Nevada, Reno.
Title:Food On Film: Bringing Something New To The TableFormat:HardcoverDimensions:250 pages, 9.24 × 6.27 × 0.91 inPublished:October 30, 2014Publisher:Rowman & Littlefield PublishersLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1442243600

ISBN - 13:9781442243606

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Table of Contents

Acknowledgments Introduction: Bringing Something New to the TableTom Hertweck Part I: First Courses: Opening Up New Directions in Food and Film1. "The Average Piece of Junk Is Probably More Meaningful Than Our Criticism Designating It So": Reading (Rhetorically) the Restaurant Review in Disney/Pixar's RatatouilleElisabeth H. Buck 2. Table Talk: Queer Revelations through Meals in Filipino Gay-Male FilmsMark DeStephano, S.J. 3. "A Nice Cup of Tea": Tea Culture in 1930s and 1940s British Documentary FilmLynn Hilditch Part II: Food and African American Film4. Eat the Right Thing: The Urban Food Desert of Spike Lee's Bed-StuyDeborah Adelman 5. "So Good Make You Wanna Slap Yo Mama": Race, Gender, and Eating in the Comedy Film 'HoodJessica Fanaselle and Joshua Culpepper 6. From Disgust to Gustatory Pleasure: The Evolution of Alimentary and Moral Repulsion in Steven Spielberg's The Color PurpleLynn R. Johnson Part III: Feeding the Family: New Directions in Food and Non-American Film7. Taste, Honor, and Tradition in Il MafiosoMemory Holloway 8. Food, Family, and History in Japanese Postwar Film: Four Cases and a Few ComparisonsCharles W. Hayford 9. Appetite and Aroma: Visual Imagery and the Perception of Taste and Smell in Contemporary Korean FilmDotty Hamilton Part IV: Small Screens, Big Appetites: Food and Television10. Dale Cooper and the Mouth-Feel of Twin PeaksAndrew Hageman 11. Food and Conversation in Sex and the City: Fashion Consumed, Sex DigestedGlenda Sacks Part V: Eating Humans: New Ideas on the Oldest Taboo12. "Little Shakin', Little Tenderizin', and Down You Go": Jaws and Humanity's Fear of Finding Itself on the MenuMark R. Bousquet 13. Sacrament to Sacrilege: Human Flesh as Sustenance in Alive and The RoadJennifer Dawes Adkison 14. New Zealand Lamb Is People: Bad Taste, Black Sheep, and FarmingChristian B. Long IndexAbout the Editor and Contributors

Editorial Reviews

True to the collection's title, the contributors to this volume use food as a trope to engage in novel analyses of a number of films and television programs already well worn by conventional interpretations. Hertweck organized the book into five parts, the first of which, 'First Courses,' comprises essays meant to demonstrate the new directions through which food might be used in film analysis and criticism. The remaining four parts focus specifically on African American film, non-American film, television, and films broaching the subject of cannibalism. The contributors use film to connect to larger social and cultural issues-for example, the authority of the male and the commensurate impotence of the female in black culture, national and personal identity, and the impact of globalization and genetic engineering on societies generally. . . .[A]t its best, the collection is creative, provocative, and epistemic. It can be read in conjunction with Reel Food, ed. by Anne Bower, and James Keller's Food, Film and Culture. Summing Up: Recommended. Upper-division undergraduates through faculty and professionals.