Word: draculas
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Dates: during 2000-2009
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...sequel to wholly uninteresting gorefest that no one asked for).I honestly never thought I would yearn for the days of “I Spit on Your Grave” and those horrible Paul Morrissey/Andy Warhol movies like “Blood for Dracula.” But here I am, pining for the years of sickening rape-revenge movies and dismembered body parts. For the sake of clarity though, it’s not sex and violence that we’re missing. Certainly this year’s “House of Wax” remake...
...beast during a deep-sea bathysphere dive. A boy (Carter Jenkins) finds a translucent egg on the beach and puts it in his aquarium, not knowing it's sea-monster caviar. And there's a government plot to hide the truth, led by a scientist (Rade Sherbedgia) with a Dracula accent. (Because, of course, real Americans don't do cover...
...film has a moral, it is, "Don't dream it, be it"--a line O'Brien took from the catalog of the racy couturier Frederick's of Hollywood. For most Rockyphiles it is enough to dress like a Frederick's dream: Dracula makeup, dominatrix corset, your basic black garter belt. The hard-core fans, who mime the dialogue onstage, do more than suit up for the dream; they star in it. And once in a full moon the dream can come true. Ron Maxwell, 22, is a Citibank computer operator by day and one of the Eighth Street's performing...
...bring Dracula back to life after years of Count Chocula--cartoon clichs have sucked all the scariness out of him? Take him back to his roots. In The Historian, a humble academic and his child become caught up in a maze of mysterious documents that lead them to the original Dracula. Stuffed with rich, incense-laden cultural history and travelogue, The Historian is a smart, bibliophilic mystery in the same vein (sorry) as A.S. Byatt's Possession--but without all that poetry. --Lev Grossman
Werewolf en crote, eye of newt la Dracula, and a very different sort of Bloody Mary are what readers might expect to find in Paul Kovi's Transylvanian Cuisine (Crown; $15.95). And, in fact, there is a recipe for stuffed bear's foot and another for brain sausages. For the most part, though, Kovi's dishes are more benign: juicy sauerkraut glowing with paprika, subtle tarragon-scented fish soup and mushroom-stuffed carp, crisp roast goose and leg of veal with goose liver, kohlrabi nestled in egg barley and, for a delicate touch, "blushing tomatoes in sour cherry...