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As it cooks, she’s off to the theatre… Mrs. Mortimer Jones promotes not only Edison, but also Natalie Kalmus’ subtle sense of colour and the “home cooking” principle of the Technicolor franchise.",0.5083,"\u002FsYQVeQd5GGvyNA9bly3Ny3IMWQM.jpg",[22],{"id":23,"logo_path":6,"name":24,"origin_country":12},202460,"The Rodney Gilliam Company",[26],{"iso_3166_1":15,"name":27},"United States of America","1934-01-01",11,[31],{"english_name":32,"iso_639_1":16,"name":32},"English","Released",{"cast":35,"crew":54},[36,44],{"adult":5,"gender":7,"id":37,"known_for_department":38,"name":39,"original_name":39,"popularity":40,"profile_path":6,"cast_id":41,"character":42,"credit_id":43,"order":7},4118881,"Acting","Alice Robertson",0.0614,5,"Mrs. Mortimer Jones","648f62fb2f8d0900e3861ca5",{"adult":5,"gender":45,"id":46,"known_for_department":38,"name":47,"original_name":47,"popularity":48,"profile_path":49,"cast_id":50,"character":51,"credit_id":52,"order":53},2,34104,"Gayne Whitman",0.4079,"\u002FmmA7RqxEK6XMxrtsiRqSEQgKuDT.jpg",6,"Self - Narrator (voice)","648f630e0f0da50139036c44",1,[55,62,69,77],{"adult":5,"gender":7,"id":56,"known_for_department":57,"name":58,"original_name":58,"popularity":59,"profile_path":6,"credit_id":60,"department":57,"job":61},1427181,"Directing","Rodney Gilliam",0.1164,"54df3c4dc3a36855c70011fb","Director",{"adult":5,"gender":45,"id":63,"known_for_department":64,"name":65,"original_name":65,"popularity":66,"profile_path":6,"credit_id":67,"department":64,"job":68},32996,"Camera","Ray Rennahan",0.4725,"648f62c842bf0100e49f3f67","Director of Photography",{"adult":5,"gender":53,"id":70,"known_for_department":64,"name":71,"original_name":71,"popularity":72,"profile_path":73,"credit_id":74,"department":75,"job":76},1361978,"Natalie Kalmus",0.4776,"\u002Flj8ZQL6PPxKM4Rtg0rf0q5MANhX.jpg","648f629b559d2200ff1180d4","Visual Effects","Color Designer",{"adult":5,"gender":45,"id":78,"known_for_department":79,"name":80,"original_name":80,"popularity":81,"profile_path":6,"credit_id":82,"department":79,"job":83},121281,"Writing","Jack Natteford",0.4104,"648f624142bf0100c7fc13ca","Screenplay",{"page":53,"results":85,"total_pages":272,"total_results":273},[86,95,107,114,122,133,141,150,161,170,178,187,195,207,216,225,233,242,253,263],{"adult":5,"backdrop_path":6,"genre_ids":87,"id":88,"title":89,"original_language":16,"original_title":89,"overview":90,"popularity":91,"poster_path":92,"release_date":93,"softcore":5,"video":5,"vote_average":94,"vote_count":53},[10],624971,"Planet Food: Goa and Manila","Roving foodies Angela May and Bobby Chinn embark on two culinary journeys across Asia. 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Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies.\r The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?",0.5787,"2012-03-31",{"adult":5,"backdrop_path":6,"genre_ids":115,"id":116,"title":117,"original_language":16,"original_title":117,"overview":118,"popularity":119,"poster_path":120,"release_date":121,"softcore":5,"video":5,"vote_average":53,"vote_count":53},[10],634677,"50 Things to Eat Before You Die","Savour the top gastronomic delights that every diner should sample in their lifetime, as voted for by members of the public. 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Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.",1.8786,"\u002FzdwN4o7OGAZGJw9T64lRAGTEP8b.jpg","2008-09-07",7.369,670,{"adult":5,"backdrop_path":6,"genre_ids":134,"id":135,"title":136,"original_language":16,"original_title":136,"overview":137,"popularity":138,"poster_path":139,"release_date":140,"softcore":5,"video":5,"vote_average":94,"vote_count":53},[10],1393505,"Ministry of Food Cookery Hints No. 3 - Potatoes","A short film made by the Central Office of Information about how to cook Potatoes, with narration from Max Munden.",0.7431,"\u002FhiFNwloniFw20QXEQclXmsHidmU.jpg","1940-01-01",{"adult":5,"backdrop_path":142,"genre_ids":143,"id":144,"title":145,"original_language":16,"original_title":145,"overview":146,"popularity":147,"poster_path":148,"release_date":149,"softcore":5,"video":5,"vote_average":7,"vote_count":7},"\u002FjYioH7oPoHnn5AyWBW1UHAKMJJn.jpg",[10],1388190,"Fry It Safe","This vintage film discusses the importance of paying full attention when cooking with vegetable oils and shortening to prevent kitchen fires. 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In this film, food is the platter on which personal stories of ordinary people from all walks of life are collected, unravelled and served.  Just like an old friend who has shared or weathered significant moments with us, most of us connect to certain foods that comfort us and trigger nostalgic recollections of childhood and growing up.  By compiling these collective voices of Singaporeans, preserving their intimate takes of joys and woes, love and loss, Old Friends offers future generations a scrumptious taste of the past through our binding passion for food.",0.3031,"2015-05-24",{"adult":5,"backdrop_path":6,"genre_ids":179,"id":180,"title":181,"original_language":16,"original_title":181,"overview":182,"popularity":183,"poster_path":6,"release_date":184,"softcore":5,"video":5,"vote_average":185,"vote_count":186},[10],271342,"The Organic Life","Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.",0.6688,"2013-10-01",7.5,3,{"adult":5,"backdrop_path":6,"genre_ids":188,"id":189,"title":190,"original_language":16,"original_title":190,"overview":191,"popularity":192,"poster_path":193,"release_date":194,"softcore":5,"video":5,"vote_average":7,"vote_count":7},[10],815031,"Feed Me","Filmmaker Connor Luke Simpson explores the underground-and often misunderstood-subculture known as feederism. A community where the fatter you are, the sexier you are.",0.9994,"\u002F3zyMsFZpGJMlXeUSr8UPj1DuMB3.jpg","2024-03-10",{"adult":5,"backdrop_path":196,"genre_ids":197,"id":199,"title":200,"original_language":201,"original_title":202,"overview":203,"popularity":204,"poster_path":205,"release_date":206,"softcore":5,"video":5,"vote_average":50,"vote_count":53},"\u002FvPWnd3ERuLuABOrI0VEsMIC3mmS.jpg",[10,198,98],10751,633150,"Pelican: 74 Years of Japanese Tradition","ja","74歳のペリカンはパンを売る。","Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!",0.4696,"\u002FknmTL8KWpcw6coUPPUMFYM8exhD.jpg","2019-09-20",{"adult":5,"backdrop_path":208,"genre_ids":209,"id":210,"title":211,"original_language":16,"original_title":211,"overview":212,"popularity":213,"poster_path":214,"release_date":215,"softcore":5,"video":5,"vote_average":7,"vote_count":7},"\u002Fb48LjduAadM03ymsnTpQ8dIpdDA.jpg",[10],1013279,"The Jubilee Pudding: 70 Years in the Baking","In the year Queen Elizabeth marks her 70th on the throne, Fortnum & Mason has challenged home bakers to create a tart, cake, or pudding to honor her legacy. Seven judges headed by Dame Mary Berry invite the final five bakers to London where over one extraordinary day they bake their cakes, tarts, and trifles – hoping it will be the winning recipe.",0.5628,"\u002FauvHQQsAWHWlNXPES6esNDkpz7V.jpg","2022-05-12",{"adult":5,"backdrop_path":217,"genre_ids":218,"id":219,"title":220,"original_language":16,"original_title":220,"overview":221,"popularity":222,"poster_path":223,"release_date":224,"softcore":5,"video":5,"vote_average":7,"vote_count":7},"\u002FbSt7KH2DIRYvOO9B3sPLENIHujX.jpg",[10],460831,"James Beard: America's First Foodie","Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”",0.7895,"\u002F6OIGGrJwiqzdaZccvJqkXCqXSmi.jpg","2017-04-23",{"adult":5,"backdrop_path":6,"genre_ids":226,"id":227,"title":228,"original_language":16,"original_title":228,"overview":229,"popularity":230,"poster_path":231,"release_date":232,"softcore":5,"video":5,"vote_average":7,"vote_count":7},[10],459189,"Final Straw: Food, Earth, Happiness","A deep and visually stunning survey of age-old ideas about food, ecological connectedness, and personal happiness. The film's warm cast guide audiences on a transformational journey through Japan, Korea, and the United States.",0.3706,"\u002F6PjIVez2FMNmAhX0CBOPkZ5hgFO.jpg","2015-03-10",{"adult":5,"backdrop_path":234,"genre_ids":235,"id":236,"title":237,"original_language":16,"original_title":237,"overview":238,"popularity":239,"poster_path":240,"release_date":241,"softcore":5,"video":5,"vote_average":7,"vote_count":7},"\u002Fg92a5qTNWSxJycNZn4k9p1GtOpV.jpg",[10],458821,"Food ReLOVution","“Food Relovution: What We Eat Can Make A Difference” is an eye-opening and compelling feature documentary that examines the consequences of the meat culture as concerns grow about health, world hunger, animal welfare and the environmental cost of livestock production. It aims to show how these global issues affect everyone and are interrelated, and how making our food choices with a sense of awareness, knowing what we are buying and what we are eating is the first fundamental step towards a better world.",1.7988,"\u002FFQVaCDethG6RCB7iC6wOTDYLi6.jpg","2017-01-14",{"adult":5,"backdrop_path":243,"genre_ids":244,"id":245,"title":246,"original_language":16,"original_title":246,"overview":247,"popularity":248,"poster_path":249,"release_date":250,"softcore":5,"video":5,"vote_average":251,"vote_count":252},"\u002Fuxvr6oZLdICyLrMHQMZNyqAjNHM.jpg",[10],640121,"Merci Bocuse","A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.",0.8981,"\u002F5SRD0sZ4AuU89L1VuxecD9W2ck2.jpg","2019-10-25",7.2,4,{"adult":5,"backdrop_path":6,"genre_ids":254,"id":256,"title":257,"original_language":16,"original_title":257,"overview":258,"popularity":259,"poster_path":260,"release_date":261,"softcore":5,"video":5,"vote_average":262,"vote_count":53},[255,10],16,720644,"The Marshmallow Test","The marshmallow test became the poster child for the idea that there are specific personality traits that are stable and consistent. And this drives Walter Mischel crazy. \"That iconic story is upside-down wrong,\" Mischel says, \"That your future is in a marshmallow. Because it isn't.\"",0.7082,"\u002FjsiiwjbBA1hKmY6sKe9Ky5S88jK.jpg","2018-09-27",10,{"adult":5,"backdrop_path":264,"genre_ids":265,"id":266,"title":267,"original_language":268,"original_title":267,"overview":12,"popularity":269,"poster_path":270,"release_date":271,"softcore":5,"video":5,"vote_average":7,"vote_count":7},"\u002Fmga0p5StOUoAQNOZzPJBOcGIMJp.jpg",[10],1474948,"Björn Frantzén - jakten på stjärnor","sv",1.5502,"\u002FlyzIZbRzR2Wn5OY6Pgrlqv8QtgW.jpg","2025-04-24",11687,233729,{"results":275},{},{"results":277},[],45,"A documentary story that tends to land well.",[]]