Friday, October 12, 2018

📘🎥Friday's Film Adaptation🎥📘: Dracula by Bram Stoker


Summary:
Dracula is an 1897 Gothic horror novel by Irish author Bram Stoker. It introduced Count Dracula, and established many conventions of subsequent vampire fantasy. The novel tells the story of Dracula's attempt to move from Transylvania to England so that he may find new blood and spread the undead curse, and of the battle between Dracula and a small group of men and a woman led by Professor Abraham Van Helsing.

Dracula has been assigned to many literary genres including vampire literature, horror fiction, the gothic novel, and invasion literature. The novel has spawned numerous theatrical, film, and television interpretations.


Chapter I
Jonathan Harker’s Journal
(Kept in shorthand.)
3 May. Bistritz.1–Left Munich at 8:35 p. m., on 1st May, arriving at Vienna early next morning; should have arrived at 6:46, but train was an hour late. Buda-Pesth seems a wonderful place, from the glimpse which I got of it from the train and the little I could walk through the streets. I feared to go very far from the station, as we arrived late and would start as near the correct time as possible. The impression I had was that we were leaving the West and entering the East; the most western of splendid bridges over the Danube,2 which is here of noble width and depth, took us among the traditions of Turkish rule.

We left in pretty good time, and came after nightfall to Klausenburgh.3 Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.4 I found my smattering of German very useful here; indeed, I don’t know how I should be able to get on without it.

Having had some time at my disposal when in London, I had visited the British Museum,5 and made search among the books and maps in the library regarding Transylvania: it had struck me that some foreknowledge of the country could hardly fail to have some importance in dealing with a nobleman of that country. I find that the district he named is in the extreme east of the country, just on the borders of three states, Transylvania, Moldavia andBukovina,6 in the midst of the Carpathian mountains; one of the wildest and least known portions of Europe. I was not able to light on any map or work giving the exact locality of the Castle Dracula, as there are no maps of this country as yet to compare with our own Ordnance Survey maps;7 but I found that Bistritz, the post town named by Count Dracula, is a fairly well-known place. I shall enter here some of my notes, as they may refresh my memory when I talk over my travels with Mina.

In the population of Transylvania there are four distinct nationalities: Saxons in the South, and mixed with them the Wallachs, who are the descendants of the Dacians; Magyars in the West, and Szekelys8 in the East and North. I am going among the latter, who claim to be descended from Attila and the Huns. This may be so, for when the Magyars conquered the country in the eleventh century they found the Huns settled in it. I read that every known superstition in the world is gathered into the horseshoe of the Carpathians, as if it were the centre of some sort of imaginative whirlpool; if so my stay may be very interesting. (Mem., I must ask the Count all about them.)

I did not sleep well, though my bed was comfortable enough, for I had all sorts of queer dreams. There was a dog howling all night under my window, which may have had something to do with it; or it may have been the paprika, for I had to drink up all the water in my carafe, and was still thirsty. Towards morning I slept and was wakened by the continuous knocking at my door, so I guess I must have been sleeping soundly then. I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.” (Mem., get recipe for this also.) I had to hurry breakfast, for the train started a little before eight, or rather it ought to have done so, for after rushing to the station at 7:30 I had to sit in the carriage for more than an hour before we began to move. It seems to me that the further east you go the more unpunctual are the trains. What ought they to be in China?

All day long we seemed to dawdle through a country which was full of beauty of every kind. Sometimes we saw little towns or castles on the top of steep hills such as we see in old missals; sometimes we ran by rivers and streams which seemed from the wide stony margin on each side of them to be subject to great floods. It takes a lot of water, and running strong, to sweep the outside edge of a river clear. At every station there were groups of people, sometimes crowds, and in all sorts of attire. Some of them were just like the peasants at home or those I saw coming through France and Germany, with short jackets and round hats and home-made trousers; but others were very picturesque. The women looked pretty, except when you got near them, but they were very clumsy about the waist. They had all full white sleeves of some kind or other, and the most of them had big belts with a lot of strips of something fluttering from them like the dresses in a ballet, but of course there were petticoats under them. The strangest figures we saw were the Slovaks, who were more barbarian than the rest, with their big cow-boy hats, great baggy dirty-white trousers, white linen shirts, and enormous heavy leather belts, nearly a foot wide, all studded over with brass nails. They wore high boots, with their trousers tucked into them, and had long black hair and heavy black moustaches. They are very picturesque, but do not look prepossessing. On the stage they would be set down at once as some old Oriental band of brigands. They are, however, I am told, very harmless and rather wanting in natural self-assertion.

It was on the dark side of twilight when we got to Bistritz, which is a very interesting old place. Being practically on the frontier–for the Borgo Pass leads from it into Bukovina–it has had a very stormy existence, and it certainly shows marks of it. Fifty years ago a series of great fires took place, which made terrible havoc on five separate occasions. At the very beginning of the seventeenth century it underwent a siege of three weeks and lost 13,000 people, the casualties of war proper being assisted by famine and disease.

Count Dracula had directed me to go to the Golden Krone Hotel, which I found, to my great delight, to be thoroughly old-fashioned, for of course I wanted to see all I could of the ways of the country. I was evidently expected, for when I got near the door I faced a cheery-looking elderly woman in the usual peasant dress–white undergarment with long double apron, front, and back, of coloured stuff fitting almost too tight for modesty. When I came close she bowed and said, “The Herr Englishman?” “Yes,” I said, “Jonathan Harker.” She smiled, and gave some message to an elderly man in white shirtsleeves, who had followed her to the door. He went, but immediately returned with a letter:–

“My Friend.–Welcome to the Carpathians. I am anxiously expecting you. Sleep well to-night. At three tomorrow the diligence9 will start for Bukovina; a place on it is kept for you. At the Borgo Pass my carriage will await you and will bring you to me. I trust that your journey from London has been a happy one, and that you will enjoy your stay in my beautiful land.

“Your friend,
“Dracula.”


The legendary bloodsucker stakes his claim on a British estate in search of new blood.

Release Date: February 14, 1931
Release Time: 75 minutes

Cast:
Bela Lugosi as Count Dracula
Helen Chandler as Mina Seward
David Manners as John Harker
Dwight Frye as Renfield
Edward Van Sloan as Van Helsing
Herbert Bunston as Dr Seward
Frances Dade as Lucy Weston
Joan Standing as Nurse Briggs (in an error on the opening credits, she is misidentified as "Maid")
Charles K. Gerrard as Martin, Renfield's attendant

Awards:
American Film Institute:
2001 AFI's 100 Years...100 Thrills – #85
2003 AFI's 100 Years...100 Heroes & Villains: Count Dracula – #33 Villain
2005 AFI's 100 Years...100 Movie Quotes: Count Dracula: "Listen to them. Children of the night. What music they make." – #83


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Author Bio:
Abraham (Bram) Stoker was an Irish writer, best known for his Gothic classic Dracula, which continues to influence horror writers and fans more than 100 years after it was first published. Educated at Trinity College, Dublin, in science, mathematics, oratory, history, and composition, Stoker' s writing was greatly influenced by his father' s interest in theatre and his mother' s gruesome stories about her childhood during the cholera epidemic in 1832. Although a published author of the novels Dracula, The Lady of the Shroud, and The Lair of the White Worm, and his work as part of the literary staff of The London Daily Telegraph, Stoker made his living as the personal assistant of actor Henry Irving and the business manager of the Lyceum Theatre in London. Stoker died in 1912, leaving behind one of the most memorable horror characters ever created.


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Blog Tour: Savor Me by Beth Bolden

Title: Savor Me
Author: Beth Bolden
Series: Kitchen Gods #3
Genre: M/M Romance
Release Date: October 2, 2018
Cover Design: AngstyG
Summary:
When Chef Xander Bridges leaves the warmth and safety of his car on a cold, stormy night and approaches a stranger, the last thing he expects to find is a future. He’s wanted to leave his job for awhile, but with no good opportunities on the horizon, he’s been stuck in a long, painful rut. But when he befriends the stranger viciously tearing up his own vineyard, Xander discovers something inexplicable. Maybe he’s not the bitter, sarcastic man that everyone, including himself, has endured for years.

Maybe, with someone like Damon in his life, he could be something more. Something better.

Damon Hess doesn’t just want more, he demands it. With his alcoholic past, there are no gray areas for him. Only black and white. In love or not. Sober or drunk. But the chance meeting with Xander opens Damon’s eyes, and gives him a vision full of something he hasn’t experienced in years: hope.

Hope that he can expect companionship and affection, hope that he doesn’t have to grapple with his family’s questionable Napa legacy any longer, and most importantly, hope that there’s a future worth believing in. But the longer he and Xander spend cultivating that future, the more Damon realizes that the key is so much simpler than he ever imagined--it’s Xander.

Savor Me is an 80,000 word contemporary m/m romance starring an irascible man with a soft, gooey marshmallow center and another who knows he likes men, but has never been with one before. It is third in the Kitchen Gods series, but can be read as a standalone. 


Hands down, it was one of the best meals Damon had ever eaten. Even though he’d watched Xander prep it with his own two hands, it was a marvel that he’d done it with only those hands. It was a far better meal than any he’d ever had at Terroir, and that was prepared by an entire staff and countless pieces of expensive equipment.

Xander had come to his house with a bag of groceries and a knife, borrowed a pan and a pizza cutter, and had made an astoundingly delicious meal. It was talent and drive, all wrapped up in one package.

A cute package.

Damon had been telling himself not to notice—or if he was going to notice, then he should just ignore the attraction. But sitting across from Xander, staring at him in the candlelight, it was much harder than he’d imagined. Especially when he looked relaxed and much more at peace than he had that night a year ago.

At first he’d been too worked up himself to notice the anxiousness that Xander wore like a cloak. Or a very difficult-to-scale wall complete with archers equipped with fiery arrows and soldiers pouring boiling oil.

But tonight his guard had fallen a little, and despite everything, Damon wanted desperately to believe it was more than just quitting a job he’d really hated.

Damon wanted to believe the smile on Xander’s face had something to do with him.

“Thank you,” Damon said. “If that was an audition, you nailed it.”

“I know.” He was a little smug, and it was more than a little adorable. The way his nose scrunched up, the eye crinkles, the expressive look in his dark brown eyes.

Damon had imagined he might be in danger, hanging around Xander all the time, especially considering the impression he’d made on him in such a short time, but this was Trouble with a capital t.

“You’d better watch yourself. Not sure your head’s gonna fit back through the back door,” Damon teased.

“You wanted a chef,” Xander said, spreading his arms. “You got one.”

“They’re sort of thick on the ground in Napa,” Damon softly insisted, “but it turns out I’m particular.”

“Imagine that, a Hess particular.” The sarcasm in Xander’s voice cut through the dreamy romantic quality of the candlelight and let in a little of the real world. Specifically his family.

He couldn’t exactly tell Xander he didn’t ever want to talk about his family. After all, this land was their legacy, and his trust fund was making the restaurant a reality. Truth was, he really didn’t want to talk about them, and it felt like Xander brought them up as some sort of defense mechanism. Damon still didn’t understand why, and this was definitely not the first time it had happened.

“What’s your deal with the Hesses?” Damon asked. Might as well be honest, at least before Xander walked back in the house and signed the contract that would tie them together for the near future. Of course, that also meant the question had barely made it out of his mouth.

Something ugly churned deep in his stomach, exactly the opposite reaction he should have had after that incredible meal.

What if he changes his mind?

“Nothing,” Xander said, but his chin was jutting out again, and his fingers were drumming anxiously against the wood tabletop. It sure didn’t look like nothing.

There was a definite voice in his head, begging him to leave it, to make sure he didn’t drive Xander away with his insistent questioning. After all, Xander wasn’t signing with Hess Vineyards, he was signing with Damon, who stayed as far away from his family as possible.

But Damon’s last name was still Hess, and it wasn’t going to change.

“Really?” Damon asked.

Xander sighed. “I said it was nothing, and it is. It’s stupid.”

“I don’t want it to interfere,” Damon offered. “Not with what we’re about to build.”

“It won’t. I promise. I know you’re not your family. And to be honest, that’s what it is. I’ve had a few run-ins with Hess employees. But you’re not like them.”

The thing Damon had discovered before coming back to Napa, and definitely after returning to the Valley, was that he could run as far and as hard as he could, but his family was still his family. Time and distance couldn’t alter his blood, no matter how much he wished otherwise.



Author Bio:
Beth Bolden lives in Portland, Oregon with her supportive husband. She wholly believes in Keeping Portland Weird, but wishes she didn’t have to make the yearly pilgrimage up to Seattle to watch her Boston Red Sox play baseball. She’s a fan of fandoms, and spends too much of her free time on tumblr.

Beth has been writing practically since she learned the alphabet. Unfortunately, her first foray into novel writing, titled Big Bear with Sparkly Earrings, wasn’t a bestseller, but hope springs eternal. She’s published eight novels and two novellas, with Catch Me, the next novel in the Kitchen Gods series, releasing in May 2018.


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