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12 November 2018 | Story Rulanzen Martin | Photo Rulanzen Martin
Laughter is a serious business
Prof Julian Hanich shared twelve types of laughter that you can find in the cinemas

Did you know that there are 12 types of laughter at the movies or that we laugh in relation to others? After attending the So funny! So ridiculous! On Laughter in the Cinema public lecture by Prof Julian Hanich, it becomes apparent that laughing is not a laughing matter.

The Department Art History and Image Studies hosted acclaimed German film studies academic, Associate Professor Julian Hanich on Monday 5 November 2018 at the Visual Media Hub on the Bloemfontein Campus of the University of the Free State (UFS). There was also a screening of the German comedy Welcome to Germany after the lecture. 

The visit was made possible through the Marco Polo Fund at the University of Groningen in the Netherlands. “It is an opportunity for researchers to engage and build relationships with other universities,” Martin Rossouw, Head of department, said. 

Prof Hanich research includes, film phenomenology, cinematic emotions and effect and film styles and collective cinema experience. 


Cinematic laughter bring viewers together

The laughter in the cinema is a more comic type of laughter and the group experiences it differently. “Collective laughter groups the audience together for a brief period,” Prof Hanich said.

Here is some food for thought. Have you ever realised why you laugh or even how you laugh when watching a movie at a cinema or at home? It is often the comical and humorous situations that make us chuckle for sure, but your laughter has more meaning than just being a reaction to what you saw on the screen.  

“Laughing out loud is sometimes a humourless business. We have to take laughter seriously,” Prof Hanich said at the start of his lecture. 

“We laugh with others even though it may not be funny, or we laugh against others because they do not find it funny,” he said. 

In film studies scholars tend to look exclusively at the relation between a single viewer and the film but rarely discuss the relationship between viewers. 

Different types of laughter 

Some of the 12 types of laughter include; eruptive comic laughter. which is a response to a comical incident that overwhelms the viewer; distancing relief laughter for shock or disgust; ironic rededication laughter, which a slightly condescending reaction. Then there is also delighted recognition laughter when the viewer recognises something within the film, and narcissistic joyful laughter, which is when a viewer understands a complex joke that was made in the film.

The aim of this talk was to widen the discussion concerning laughter within film studies. 

News Archive

UFS researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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