The drift The Situationists were also practitioners of a special urban-analytic walking style, the dérive—the “drift”—which Debord described as “a technique of transient passage through varied ambiences. The dérive entails playful-constructive behavior and awareness of psychogeographical effects; which completely distinguishes it from the classical notions of the journey and the stroll.” “In a dérive,” Debord deadpans, “one or more persons during a certain period drop their usual motives for movement and action, their relations, their work and leisure activities, and let themselves be drawn by the attractions of the terrain and the encounters they find there." The dérive joins the free association of surrealism, the LSD of hippiedom, and cinematic montage as tactics for overcoming the fixity of received ideas of order and logic. By putting progress through the city into a state of constant indeterminacy, it represents a schooled “style” of being lost. Michael Sorkin, 20 Minutes in Manhattan PsychogeographyRaindrops leaving an erratic trail psychologymovement
The axis of movement Moving in the city means constantly changing the axis of movement. In general, lateral movement is confined to a single plane, what’s called grade, the ground level. Because circulation in multistory buildings is fundamentally one way—which is to say from the bottom up—the condition at the top is invariably different from that at the bottom. Rooftop circulation is the domain of Fantômas, of cat burglars and fleeing criminals, of lovers, and of those acrobatic enough to negotiate the gaps between buildings. Michael Sorkin, 20 Minutes in Manhattan A Burglar's Guide to the City movement
The Chef Show: Wolfgang Puck A Series from The Chef Show by Jon Favreau, Roy Choi & Wolfgang Puck www.netflix.com If you can't beat the classics
If you can't beat the classics Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie. Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back." Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original. foodnostalgiaprogress