Pleasure layering takes center stage in Tom Hertweck’s Food on Film. The author explores depictions of food from the earliest days of movies up to the present.
Campus Circle
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 ... Read morewell 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.
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