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Copyright

Bregt Lameris

Published On

2025-03-06

Page Range

pp. 177–198

Language

  • English

Print Length

22 pages

7. Colour, Taste and Food

Chapter of: Feeling Colour: Chromatic Embodiment in Film Culture, 1950s–1960s(pp. 177–198)
Chapter Seven explores how the rise of colour in film during the 1950s and 1960s has influenced the representation of food and eating. Considering only the fact that we have an impressive palette of food dyes illustrates the strong connection between food and colour. Colour can increase and decrease our appetite and even produce a sensation of disgust, creating aversion towards certain food types. As a result, the way food is coloured can create profound affective reactions in the film spectator.

Contributors

Bregt Lameris

(author)
Senior Lecturer in Media Studies at Open University in the Netherlands
https://orcid.org/0000-0003-3077-7331
https://www.ou.nl/web/open-universiteit/zoek-medewerker#!user/bl1

Bregt Lameris works as a senior lecturer in Media Studies at the Open Universiteit (Heerlen), where she develops courses on for example the digital transition and the experience of cultural heritage, stigma in media, clothes and identity, disability studies and culture. Her colour research was embedded at the University of Zurich, where she was a postdoctoral researcher within the ERC Advanced Grant project ‘FilmColors’. Other research interests are stigma, media and mental health, media archaeology, film archiving, film historiography, affect, emotions and subjectivity in audiovisual representation, and disability studies. In 2017 she published her monograph Film Museum Practice and Film Historiography which is available in Open Access through Amsterdam University Press. She was a co-editor of the book The Colour Fantastic. Chromatic Worlds of Silent Cinema (2018), as well as of several special issues of various journals (Journal for Media History, Montage AV, Necsus, Locus.