{"title":"Food \u0026 Drink","description":"","products":[{"product_id":"science-of-the-secondary-1-apple","title":"Science of the Secondary #1: Apple","description":"\u003cp\u003eWith 'Apple' as the subject of the first publication from the research programme 'Science of the Secondary', Atelier HOKO presents an inquiry into our behaviours and experiences observed through our interaction with the humble fruit. From the very moment we set our eyes on the apples that are displayed in the fruit stall to the strangely familiar memory of an apple within us, this book offers an alternative insight into things that are not yet discovered.\u003c\/p\u003e\n\u003cp\u003ePublisher: Atelier Hoko\u003cbr\u003ePublished: 2013\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 44\u003cbr\u003eDimensions: 25 × 18 × 0.5 cm\u003c\/p\u003e","brand":"Atelier Hoko","offers":[{"title":"Default Title","offer_id":46849710850235,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/16864-Science-of-the-Secondary-1_Apple-1.jpg?v=1760652174"},{"product_id":"science-of-the-secondary-7-egg","title":"Science of the Secondary #7: Egg","description":"\u003cp\u003e\"Ever since the egg has been perverted as a rich and readily available source of food for human beings, we have not thought much of it beyond its role in our diet. An altogether loathsome person was once overheard commenting (with complete disregard for the minuscule strength of a chick) that the brittleness of eggshells is meant for the convenience of the human hand. To allow a faint glimmer in the gloom of ignorance, we must begin to become conscious of the subtleties within each egg…\" \u003cem\u003eScience of the Secondary: Egg\u003c\/em\u003e is the seventh edition in the series of ongoing research conceived and developed by Atelier HOKO.\u003c\/p\u003e\n\u003cp\u003ePublisher: Atelier Hoko\u003cbr\u003ePublished: 2016\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 48\u003cbr\u003eDimensions: 25 × 18 × 0.5 cm\u003c\/p\u003e","brand":"Atelier Hoko","offers":[{"title":"Default Title","offer_id":46849715830971,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/10468-Science-of-the-Secondary-7-Egg-1.jpg?v=1760651661"},{"product_id":"paellas-y-coches","title":"Paellas y Coches - Ricardo Cases","description":"\u003cp\u003eL'ETNO has collaborated with photographer Ricardo Cases on the publication of the second edition of his work \"Paellas and Cars.\"\u003c\/p\u003e\n\u003cp\u003eThese days, it's not unusual to see paella in the most unexpected places. In today's fast-paced world, where haste and lack of time threaten some classic social rituals related to food, Valencians have found solutions. With the arrival of warmer weather, our roads fill with paella pans being transported by car to all kinds of homes. This photographic project originated at the L'Alter restaurant in Picassent (Horta Sud), which cooks more than 80 paellas a day for takeaway during the summer months. Ricardo Cases presents these motorized still lifes, exploring new visual imagery surrounding the representation of paella.\u003c\/p\u003e\n\u003cp\u003ePublisher: L'ETNO\u003cbr\u003ePublished: 2018\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 54\u003cbr\u003eDimensions: 3.94 x 5.91 in\u003c\/p\u003e","brand":"Ricardo Cases","offers":[{"title":"Default Title","offer_id":46990640152763,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/website_paellas-y-coches-ricardo-cases.jpg?v=1784991288"},{"product_id":"my-fruits-my-vegetables","title":"My Fruits My Vegetables - Félix Saint-Genis","description":"\u003cp\u003eA lo-fi childlike inventory of the seasonal fruits and vegetables cultivated in Jardins de Champagne organic farm, a few kilometers away from Paris. Born in 1994 in Paris, Félix Saint-Genis is not an artist. He works and lives in L’Isle Adam, in the French countryside, where he runs an organic farm.\u003c\/p\u003e\n\u003cp\u003ePublisher: Kermesse\u003cbr\u003e\nPublished: 2024\u003cbr\u003e\nLanguage: English\u003cbr\u003e\nPages: 28\u003cbr\u003e\nDimensions: 297mm × 210mm\u003c\/p\u003e","brand":"Kermesse","offers":[{"title":"Default Title","offer_id":47247608676539,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/my-fruits-my-vegetables-felix-sant-genis-website-2.jpg?v=1783094324"},{"product_id":"mubi-notebook","title":"Mubi Notebook","description":"\u003cp\u003eLike a good dinner party, Issue 8 of Notebook—devoted to food on film—embraces a sense of delicious possibility. Inside, you’ll find meals aplenty. Alfred Hitchcock cooks up quiche Lorraine with his wife Alma Reville. Cultural luminaries like Esther Kinsky, Wesley Morris, Eileen Myles, and Robert Sietsema bring their favorite cinematic dishes to a potluck dinner (cup of coffee from My Dinner with André, meet The Turin Horse’s potato). Join filmmaker Courtney Stephens for a “power lunch” in her centerpiece essay on the late 20th century Hollywood dining ritual. Elsewhere, film experts (Simran Hans, Charlie Fox, and Vikram Murthi) sit down with culinary figures (chef Nick Bramham, stylist Olivia Somary, and butcher Dario Cecchini) for digressive dialogues about food films: for one, is garlic truly as good as ten mothers? Other delectable treats include: illustrated tablespreads by Alice Tye and Manon Cezaro, a devious comic by Liam Cobb, Elissa Suh on feral eating in feminist cinema, and food stylist Christine Tobin speaks to the pleasures of preparing food for the screen. Plus, George Miller brings his forward-looking eye to our “Things a Filmmaker Should Know” series.\u003c\/p\u003e\n\u003cp\u003ePublisher: Mubi\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 136\u003c\/p\u003e","brand":"MUBI","offers":[{"title":"Default Title","offer_id":47458099200187,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/mubinotebook.webp?v=1774479064"},{"product_id":"science-of-the-secondary-17-straw","title":"Science of the Secondary #17: Straw","description":"\u003cp\u003eConsidering how it is almost taboo in many parts of the world today, Hoko's decision to study the straw is admittedly, not entirely without doubt! Yet, the duo persists, with their first and best attention bestowed on those moments of straw use where the experience is the most subtle—reasons as to why the straw deserves a closer study upon. Perhaps, if presented with clarity on the straws’ role in bringing about these heightened sensations hidden in many commonplace beverages, it may be more acceptable to the reader to give this humble utensil another suck?\u003c\/p\u003e\n\u003cp\u003ePublisher: Atelier Hoko\u003cbr\u003ePublished: 2025\u003cbr\u003eLanguage: English\u003cbr\u003ePages: 60\u003cbr\u003eDimensions: 25 x 18 x 0.5 cm\u003c\/p\u003e","brand":"Atelier Hoko","offers":[{"title":"Default Title","offer_id":47623895515323,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/1778\/1179\/files\/42167-Science-of-the-Secondary-17_Straw-1.webp?v=1784301090"}],"url":"https:\/\/nyc.doyoureadme.de\/collections\/food-drink.oembed","provider":"dyrm?! x VP, Inc. ","version":"1.0","type":"link"}