Unforgiven Directed By Clint Eastwood Film Studies Essay

Unforgiven Directed By Clint Eastwood Film Studies Essay Unforgiven is a dark and haunting film in what can be considered Clint Eastwoods finest hour. A revisionist western, set in the 1880s that serves as the final culmination of Eastwoods revisionist western trilogy, follows the journey of William Munny (Eastwood), a struggling pig farmer and widower with two young children with a dark past as a violent killer. After two cowboys scar a prostitute a reward is offered by her fellow whores for the death of the two men. Soon Munny is on the hunt and is later joined by Ned (Morgan Freeman) and the young, blind Schofield Kid (Jaimz Woolvett). The stage is set for what is perhaps the most gritty, realistic and best of Eastwoods westerns. The skilled acting performances by the cast of brilliant actors along with the directing, that only of man of Eastwoods caliber can provide, make Unforgiven stand out as the finest of Eastwood revisionist westerns (Pale Rider, The Outlaw Josey Wales). We are confronted with characters who are both capable of the kindest, and at the same time vilest, of deeds. The black hat, white hat distinction of the characters of western genres of old are thrown out the window in favor of gritty, violent, morally ambiguous characters that are much more in line with the realities of the human condition. Gene Hickman gives a superb performance as Sheriff Little Bill Dagert, both champion of law and order in his town as well as a violent sadist. William Munny provides the image of a changed man, a man who has redeemed himself. However as the film progresses the faà §ade of a changed man is lifted in a violent manner with the murder of one of the wanted men. The film carefully reveals the true nature of Munny in layers until we are confronted with the true nature of his past Ive killed woman, children and just about anything that moved at some point. He is perhaps the hardest protagonist, to warm to, and Eastwood does a great job at challenging our perspectives on film heroes. The supporting cast do a good job of adding extra weight to the film. There are no meaningless throw away characters that exist only as target practice. They all have a point and Eastwood fits them together in the story like a master watchmaker. Notable performances include Richard Harris as English Bob, a gun fighter and fierce monarchist who worked for the railroad shooting Chinamen. Bob travels with his biographer W.W Beauchamp (Saul Rubineck). Bob along with his biographer act as an amusing comment of the creation and permeation of the western myth. Morgan Freeman lends his heavyweight reputation as Williamss old gunfighter comrade Ned. Freeman does an admirable job as portraying Ned as a man past his prime and serves as an excellent reminder to William that they are not getting younger. James Woolvelt as the Schofield Kid holds up well, his character being both physically blind as well as blind to the realities of killing a man (Munny)You ever killed a man before? (Kid)Hell Ive killed at least 50 guys. He serves as a reminder of how receiving the Mark of Cain can change and destroy a man. Clint Eastwoods goal with Unforgiven was to expose the myth of the western genre; the westerns of John Wayne, Lee Marvin and even himself and to show how the west was really won. There are no fair quick draw stand offs (A man is killed while taking a crap) and killing is often a slow (and for the audience) harrowing experience. Perhaps one of the most amusing and memorable moments comes when Munny shoots the unarmed Pimp, much to Little Bills disgust Hell you just killed an unarmed man! Well he should have armed himself. Eastwood rams home the realities of killing further, a young cowboy dies slowly begging for water, he doesnt fly off his horse like so many a man in Eastwoods older westerns. Perhaps the most memorable quotes on killing come from Eastwoods character himself Its a helluva thing killing a manà ¢Ã¢â€š ¬Ã‚ ¦You take away all hes had and all hes ever gonna have. In exposing the western myth Eastwood excels par excellence. The technical aspect of the film adds to the western experience in a way one would expect of an Eastwood film. The dark moody lighting contrast with the open sweeping landscapes under a brilliant blue sky. The sets and costumes are authentic and familiar to any western film buff which adds an interesting contrasts to the revisionist context of the film. All the technical brilliance comes together to suck the audience into a believable looking film. The lighting itself is well used, especially in the way that it darkens with the darkening of Eastwoods character. Music is kept to a minimal, no spaghetti style pieces blare at us during a stand off, the rain provides a much better musical score to the films finale. For the audience this film forces us to reflect on ourselves and the realities of the darkness of our souls. We are all naturally violent; the film just highlights this fact with a blow from a slug of a .44. Perhaps Eastwood is asking for forgiveness not as a character but as a director. Go ahead punk make my day has been replaced instead with a whimpering, bleeding young man begging for water. If I can think of one gripe about the film it is perhaps that it takes a little too long at making its point. Unforgiven is a brilliant film. It caters to Eastwoods core fans while at the same time attracting the more intelligent and reflective film goer. Those who enjoyed the Good the Bad and the Ugly will enjoy this film as much as the filmgoer who enjoys a serious crafted experience.

Do You Think? Essay -- Creative Writing Thinking Philosophy Essays

Do You Think? Do you think? When was the last time you really sat down and thought about something? Was it a few minutes ago or a few months ago? Our society is so reliant on someone else thinking for them that we have become a co-dependent culture. Did you watch the news today? Was some guy on a killing spree? A serial killer. Did you ever wonder if they felt any mercy for the person as they killed them, each one of them? Or maybe they were merciless and they felt nothing. Or maybe, just maybe, they are a figment of your imagination. Did you wake up this morning or are you still dreaming? Or are you possibly in a computer generated and controlled world that will keep you there until you wake up, like in the movie the Matrix? Are people fond of you or do people hate you? Maybe as you were walking past that person this morning and you said hi and they smiled and waved back, they were just doing it to make you go away. Or maybe they have a crush on you. Maybe, in the middle of that movie you were watching in English class, there was a subliminal message that said "FOOD" and so you thought you were hungry. Is there really an afterlife or do you just die and cease to exist? A Heaven? A Hell? ANd ghosts. Are they there? Are they what give you the shivers when you're waking up in the middle of the night, wondering if someone is lurking around the corner? ALiens? Do they exist or are they just some media generated piece of America's collection of dreams? If they ...

Food and safety Essay

The Food Act 1984 requires all food business operators and food handlers to comply with the Food Safety Standards. Standard 3.2.2 Food Safety Practices and General Requirements sets clear requirements for food businesses to make sure that food does not become unsafe or unsuitable. This Standard sets the requirements for all food handling activities within your business such as; the receipt of food, storage, processing, display, packaging, transporting, disposal and recall of food. The Food Safety Standards are enforceable under the Food Act 1984 and all food premises and food handlers must comply with these Standards. There are other accepted ways of meeting some of these standards, however the business must be able to show that the food will still be safe and suitable. (This may require scientific evidence.) It is important to remember that Standard 3.2.3 Food Premises and Equipment also needs to be complied with. This Standard sets clear requirements for food premises fixtures, fittings and equipment to reduce the risk of food contamination. This is only a guide to the requirements under the Standard. For full details you must check the Food Standards Australia New Zealand (FSANZ) Food Safety Standards – Standard 3.2.2. For information on how to meet with the Standards refer to the FSANZ Safe Food Australia, A Guide to the Food Safety Standards on the FSANZ website www.foodstandards.gov.au Key requirements for Standard 3.2.2 Food handling skills and knowledge Notification Food receipt Food processing Food recall Health and hygiene Temperature control & thermometers General requirements Food Handling Skills and Knowledge Food businesses must make sure that all food handlers, and people who supervise food handlers, have the right skills and knowledge in food safety and food hygiene for the work they do. Refer to the ‘Food Handlers Food Safety Training’ fact sheet. Notification Requires you to notify Council of details about your business. This is covered by your registration. Food Handling Controls Temperature control Potentially hazardous foods include: Raw and cooked meat, poultry and meat products; Dairy products and foods containing dairy products; Seafood; Processed fruits and vegetables; Cooked rice and pasta; Processed foods containing eggs; beans, nuts and other protein-rich foods; foods that contain any of the above foods eg sandwiches and custard and cream filled baked goods. Generally the Standards require that potentially hazardous food is kept under temperature control which means below 5ï‚ °C and above 60ï‚ °C. Businesses need to limit the amount of time that potentially hazardous foods are kept in the ‘danger zone’ ‑ temperatures between 5ï‚ °C and 60ï‚ °C. Food receipt Food businesses must make sure that all food that they receive is safe and suitable. This means that you must make sure that: food is protected from contamination; food can be identified traced back to its supplier; food is at the correct temperature. (below 5ï‚ °C and above 60ï‚ °C or frozen) You can meet these requirements by completing the records and following the section(s) on Purchasing and Receipt, found in your Food Safety Program. Food storage During storage you must make sure that the safety and suitability of the food is kept. This means that: Food must be protected from contamination Food must be stored under correct environmental conditions eg lighting and humidity Potentially hazardous food must be stored under correct temperature. (below 5ï‚ °C and above 60ï‚ °C or frozen). You can meet these requirements by completing the records and following the section(s) on Storage, found in your Food Safety Program. Food processing Businesses must make sure that when processing food: Only safe and suitable food is processed Food must be protected from contamination There are no organisms present that can cause illness when the food is ready to eat. That potentially hazardous food is keep out of the ‘danger zone’ ‑ temperatures between 5ï‚ °C and 60ï‚ °C as much as possible. Some processing steps have clear requirements for example: Cooking Cooling Thawing Reheating Cooking Food must be cooked correctly and thoroughly to make sure that the food poisoning bacteria is killed and the food is safe to eat. Food that is cooked must be cooked to a temperature of at least 75ï‚ °C. Cooling Any potentially hazardous food that is hot must be cooled to 5ï‚ °C as quickly as possible to ensure that the food is safe. Cool food within two hours from 60ï‚ °C to 21ï‚ °C and within a further four hours from 21ï‚ °C to 5ï‚ °C. Thawing When thawing frozen food make sure that the food does not reach 5ï‚ °C or warmer. The ideal method of thawing food is in the refrigerator. Reheating Reheating of potentially hazardous food must be done quickly. Use a method that rapidly heats the food to 60ï‚ °C or above. You can meet these requirements by completing the records and following the section(s) on Preparation, Cooking, Cooling, Thawing, Heating etc, found in your Food Safety Program. Food display Businesses must make sure that when displaying food: Food must be protected from contamination, for example barriers, covering ready to eat foods such as cakes and muffins that are on counters and supervision. That potentially hazardous food is either kept under temperature control or time is used as the control to keep the food safe. As a guide, the 2 hour/4 hour rule is summarised below: If less than 2 hours the food must either be refrigerated or used immediately For longer than 2 hours, but less than 4 hours, must be used immediately For a total of 4 hours or longer, must be thrown out. If using the 2 hour/4 hour rule the business must be able to provide evidence of the times, eg tags with times marked. You can meet these requirements by completing the records and following the section(s) on Display, Hot Holding, Cold Holding and Service, found in your Food Safety Program. Food packaging Food businesses must make sure that when packaging food: the packaging material used is safe for food; the packaging material used is not likely to contaminate the food; the food is not contaminated during the packaging process. You can met these requirements by following the section on Packaging found in your Food Safety Program. Food transportation Businesses must make sure that food being transported is: protected from contamination; and that Potentially hazardous food must be transported at the correct temperature. (below 5ï‚ °C and above 60ï‚ °C or frozen) You can meet these requirements by completing the records and following the section(s) on Transportation, found in your Food Safety Program. Food disposal/recall Food that is recalled or that may not be safe or suitable, (refer to ‘Your Legal Requirements’ fact sheet), must be labelled and kept separate from the other food on the premises until such time that it can be dealt with correctly. Wholesale suppliers, manufacturers and importers must have a written recall system for the recall of unsafe food. Further information about recalls of food is available on the FSANZ website www.fsanz.gov.au You can meet these requirements by completing the records and following the section(s) on Recall, found in your Food Safety Program. Health and Hygiene requirements Food businesses must: inform the food handlers about their health and hygiene responsibilities; make sure that the food handlers do not handle food if they are unwell with an illness such as gastro, or other illnesses that can be passed on through food; provide sufficient handwashing facilities, refer to ‘Food Safety Standards Premises and Equipment’ fact sheet; make sure that food handlers on the premises do not contaminate food. Food Handlers Requirements: Food handlers must do everything they can to make sure that they do not contaminate food. They must wash their hands with soap and running warm water in the hand wash basin provided and then dry them using either a paper towel or air drier. Hand washing before handling food must be done regularly and whenever there might be the risk of contaminating food. They must not behave in any way that could cause contamination of food, for example smoking in food handling areas. Food handlers must inform their supervisor if they are suffering from; diarrhoea, vomiting, a sore throat with fever, fever or jaundice, any infected skin wound or discharges from their ears, nose, or eyes as these conditions could contaminate food. You can meet these requirements by completing the records and following the section(s) on Hygiene/Health of Food Handlers, found in your Food Safety Program. Cleaning, Sanitising and Maintenance Businesses must make sure that the food premises and vehicles are kept clean. Food contact surfaces, ie- chopping boards and preparation benches, must be cleaned and sanitised regularly or in between tasks to make sure that contamination of food does not occur. This also applies to the eating and drinking utensils. Sanitising can be achieved by; using hot water (77ï‚ °C at least), using a food grade sanitiser or diluted bleach. The premises, fittings and equipment must be kept clean and in a state of good repair. Chipped, cracked or broken utensils must not be used. Garbage must not be left to build up and must be removed regularly. Miscellaneous Temperature measuring devices Businesses that handle potentially hazardous food must have a probe thermometer that accurately measures to +/-1ï‚ °C. Some sections of your Food Safety Program will require you to take temperatures and record them. Single use items These include items that should be used only once such as; paper cups, straws, disposable gloves, take away containers etc. The Standard requires the business to make sure that single-use items: do not contaminate food; do not pass on any illness; and are not reused. The main ways to make sure that food is kept safe using single-use items includes: protecting the single use item with packaging or a container; using dispensers that will allow only the customer who will use the single use item to touch it; storing the single use item away from chemicals, in food storage areas; throw away the single-use item if it has been used, damaged, touched or in any way contaminated. Animals and pests Premises and vehicles must be kept free of animals and pests. No animals are allowed in food handling areas apart from live seafood. Assistance animals, such as guide dogs, are the only animals allowed in dining and drinking areas. For further information on pests, follow the section on Pest Control found in your Food Safety Program For further information about Food Safety Standard 3.2.2 Food Safety Practices and General Requirements please contact your Environmental Health Officer (EHO) on 9658 8831/8815.

Feminist Critique Of Feminism And Media Essay - 2134 Words

Feminist Critique of â€Å"Feminism and Media† The main introductory label in â€Å"Feminism and Media† features an incredibly small amount of text compared to the other room labels. It also does not attempt to show a variety of views about feminist art, and those it does express focus solely on personal appearance. The lack of complexity in this label should be thought about critically because, when analysed, all texts reveal an implicit bias, representing the institutional view (Brand, 2006). In this case, the text ignores the full meanings and variety of feminist art. In regard to the displayed art itself, most of it is photography, such as the work of Cindy Sherman and Valie Export. Both of these artists deal with issues of female appearance in the media. Cindy Sherman is famous for her series of photographs depicting herself as various overtly feminine movie stars, but in this role she has rejected this idealized beauty and instead places her body in an exaggerated , masculine, pose and grimaces; her face appearing dirty with her makeup (Tate, Sherman). Valie Export’s work develops upon a similar theme; she places her body in a masculine pose to juxtapose with her overtly feminine makeup and hairdo to critique the expectations of gender and appearance (Tate, Export). While these issues of female appearance and identity are important, this room almost completely ignores the more radical feminist works and their tendency for graphic and controversial displays. 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