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Zusatztext "Anne Bower's Reel Food is an intellectual feast! where each essay serves a delicious new course filled with meaty morsels and delightful aromas. It provides thoughtful lenses in which to view the culinary dimensions of all films! but be prepared to reexamine the taste sensations of traditional food movies! such as Chocolat! Babette's Feast! Eat Drink Man Woman! and Tortilla Soup. I ignored the incessant urge to put the book down and head to out to the video rental store to pick up the films devoured in this book. I'll never look at a movie without seeing its culinary dimensions in new ways. So! make some popcorn and settle down in your easy chair--you're headed for a great read." -- Andrew F. Smith! editor-in-chief! Oxford Encyclopedia of Food and Drink in America"From sci-fi to horror! from romance to adventure! the films discussed in this collection are enriched by cogent analyses of the ways food is used to signal issues of cultural identity! assimilation! and conflict. With Reel Food! you won't need popcorn." -- Darra Goldstein! Editor! Gastronomica: The Journal of Food and Culture"Reel Food is the go-to book for anyone interested in the rich intersections between food and film studies. The compelling! wide-ranging essays gathered here demonstrate that if you are interested in film! then you can't ignore food! and vice versa." -- Doris Witt! author of Black Hunger: Soul Food and America Informationen zum Autor Anne L. Bower is Associate Professor of English at Ohio State University, Marion. She is author of EpistolaryResponses: The Letter in 20th-Century American Fictionand Criticism and editor of Recipes for Reading:Community Cookbooks, Stories, Histories. Klappentext First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company. Zusammenfassung This book is devoted to food as a key element of film. The contributors draw attention to the various ways in which food is employed to make meaning in film and their essays are collected here. Inhaltsverzeichnis 1. Watching Food: The Production of Food, Film, and Values, Anne L. Bower Section I: Cooking Up Cultural Values 2. Feel Good Reel Food: A Taste of Cultural Kedgeree in Gurinder Chadha's What's Cooking?, Debnita Chakravarti 3. Food, Play, Business and the Image of Japan in Juzo's Tampopo, Michael Ashkenazi 4. Il Timpano- "To Eat Good Food is to be Close to God": The Italian-American Reconciliation of Stanley Tucci's Big Night, Margaret Coyle 5.Cooking Mexicanness: Shaping National Identity in Alfonso Arau's Como agua para chocolate, Miriam Lopez-Rodriguez 6. Chickens, Jams, and Kitchens: Modern Food and Malay Films of the 1950s and 1960s, Timothy P. Barnard 7. "I'll Have Whatever She's Having": Jews, Food, and Film, Nathan Abrams 8. Food as Representative of Ethnicity and Culture in George Tillman Jr.'s Soul Food, Maria Ripolli's Tortilla Soup, and Tim Reid's Once Upon A Time When We Were Colored, Robin Balthrope Section II: Focus on Women--the Body, the Spirit 9. Gendering the Feast: Women, Spirituality, and Grace in Three Food Films, Margaret McFadden 10. Food, Sex, and Power at the Dining Room Table in Zhang Yimou's Raise the Red Lantern, Ellen J. Fried 11. Anorexia Envisioned: Mike Leigh's Life is Sweet, Chul-Soo Park's 301/302, and Todd Haynes's Superstar, Gretchen Papazian 12. Production, Reproduction, Food, and Women in Herbert Biberman's Salt of the Earth and Lourdes Portillo and Nina Serrano's After The Earthquake, Carole Counihan 13. Images of Consumption in Jutta Bruckner's Hunger Years, Yogini Joglekar Section III: Making Movies, Making Meals 14. Appetite for Destruction: Gangster Food and Genre Convention in Quentin Tarantino's Pulp Fiction, Rebecca L. Epstein 15. "Leave the Gun; Take the Cannoli": Food and Family in the Modern...
"Anne Bower's Reel Food is an intellectual feast, where each essay serves a delicious new course filled with meaty morsels and delightful aromas. It provides thoughtful lenses in which to view the culinary dimensions of all films, but be prepared to reexamine the taste sensations of traditional food movies, such as Chocolat, Babette's Feast, Eat Drink Man Woman, and Tortilla Soup. I ignored the incessant urge to put the book down and head to out to the video rental store to pick up the films devoured in this book. I'll never look at a movie without seeing its culinary dimensions in new ways. So, make some popcorn and settle down in your easy chair--you're headed for a great read." -- Andrew F. Smith, editor-in-chief, Oxford Encyclopedia of Food and Drink in America "From sci-fi to horror, from romance to adventure, the films discussed in this collection are enriched by cogent analyses of the ways food is used to signal issues of cultural identity, assimilation, and conflict. With Reel Food, you won't need popcorn." -- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture "Reel Food is the go-to book for anyone interested in the rich intersections between food and film studies. The compelling, wide-ranging essays gathered here demonstrate that if you are interested in film, then you can't ignore food, and vice versa." -- Doris Witt, author of Black Hunger: Soul Food and America
Auteur
Anne L. Bower is Associate Professor of English at Ohio State University, Marion. She is author of EpistolaryResponses: The Letter in 20th-Century American Fictionand Criticism and editor of Recipes for Reading:**Community Cookbooks, Stories, Histories.
Texte du rabat
First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Résumé
This book is devoted to food as a key element of film. The contributors draw attention to the various ways in which food is employed to make meaning in film and their essays are collected here.
Contenu
Section I: Cooking Up Cultural Values
Feel Good Reel Food: A Taste of Cultural Kedgeree in Gurinder Chadha's What's Cooking?, Debnita Chakravarti
Food, Play, Business and the Image of Japan in Juzo's Tampopo, Michael Ashkenazi
Il Timpano- "To Eat Good Food is to be Close to God": The Italian-American
Reconciliation of Stanley Tucci's Big Night, Margaret Coyle
5.Cooking Mexicanness: Shaping National Identity in Alfonso Arau's *Como agua
para chocolate*, **Miriam Lopez-Rodriguez
Chickens, Jams, and Kitchens: Modern Food and Malay Films of the 1950s and 1960s, Timothy P. Barnard
"I'll Have Whatever She's Having": Jews, Food, and Film, Nathan Abrams
Food as Representative of Ethnicity and Culture in George Tillman Jr.'s Soul Food, Maria Ripolli's Tortilla Soup, and Tim Reid's Once Upon A Time When We Were Colored, Robin Balthrope
Section II: Focus on Women--the Body, the Spirit
Gendering the Feast: Women, Spirituality, and Grace in Three Food Films, Margaret McFadden
Food, Sex, and Power at the Dining Room Table in Zhang Yimou's Raise the Red Lantern, Ellen J. Fried
Anorexia Envisioned: Mike Leigh's Life is Sweet, Chul-Soo Park's 301/302, and Todd Haynes's Superstar, Gretchen Papazian
Production, Reproduction, Food, and Women in Herbert Biberman's Salt of the Earth and Lourdes Portillo and Nina Serrano's After The Earthquake, Carole Counihan
Images of Consumption in Jutta Bruckner's Hunger Years, Yogini Joglekar
Section III: Making Movies, Making Meals
Appetite for Destruction: Gangster Food and Genre Convention in Quentin
Tarantino's Pulp Fiction, Rebecca L. Epstein
"Leave the Gun; Take the Cannoli": Food and Family in the Modern American
Mafia Film, Marlisa Santos
All-Consuming Passions: Peter Greenaway's The Cook, the Thief, His Wife and Her Lover, Raymond Armstrong
Jean-Pierre Jeunet and Marc Caro's Delicatessen: An Ambiguous Memory, …