Speaking of disembowelment and the everyday, I recommend to you this 20 minute French documentary from 1949, though you will have to have a strong stomach to watch it, as it includes the matter of fact slaughter of a horse, a steer, several veal calves and a dozen or so sheep. In fact, the calves are decapitated in order “to keep the meat white.†The director Georges Franju says he made the film in black and white so the viewer would have a forceful “aesthetic response†rather than the convulsive physical response that color would have encouraged. The film depicts the everyday work of a couple of slaughterhouses in Paris where the work is done by hand, with very sharp knives, as though it might be 1249 instead of 1949.
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