An archetypal Argentine sci-fi graphic novel comes to the screen seven decades after its debut.
One true thing to say about Netflix’s perfectly decent alien-invasion series “The Eternaut”: It’s not bad, but you really should read the book first. If you can find a copy, that is.
I discovered “El Eternauta,” a bit of pulp perfection published as a comic strip in Argentina beginning in 1957, when Fantagraphics Books put it out as a deluxe graphic novel in 2015 (the first time it was translated into English). The beautifully packaged volume cost $50, so I got mine from the library.
Jump to this year, when Netflix announced its live-action “Eternaut” adaptation and I went looking for the book again. Already out of print, it was now $350 a copy from online resellers. And in a no doubt related development, the New York Public Library no longer had any on its shelves.
(A Fantagraphics representative said that a reissue is being considered but no decision has been made.) English-only readers unwilling to drop $350 for a used copy are out of luck.
That scarcity is surely a sign of the hold “El Eternauta” can exert on eager imaginations. Written by Héctor Germán Oesterheld with artwork by Francisco Solano López, the comic takes place in a Buenos Aires hit by a sudden, mysterious snowfall that kills people on contact, dropping them where they stand. Some friends gathered for a card game survive, holed up in their host’s house, and gradually devise ways to go out into the snow to obtain supplies and increasingly alarming information.
Oesterheld’s ingenuity and Solano López’s deceptively simple, darkly expressive drawing and shading produce a science-fiction horror tale of rare distinctiveness. As the survivors venture out and scramble back, the images oscillate between nervous claustrophobia and eerie, wide-open desolation; between the overly familiar and the radically strange. In the underwater breathing gear the heroes adapt into survival suits, they look like divers slowly navigating a dry, deadly sea.
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Source: Television - nytimes.com