{"id":595,"date":"1914-02-28T18:38:06","date_gmt":"1914-02-28T17:38:06","guid":{"rendered":"http:\/\/gastronautischegesellschaft.org\/?p=595"},"modified":"2014-02-28T18:38:42","modified_gmt":"2014-02-28T17:38:42","slug":"essens-knowhow-das-neue-statussymbol","status":"publish","type":"post","link":"https:\/\/archiv.gastronautischegesellschaft.org\/?p=595","title":{"rendered":"Essens-Knowhow \u2013 das neue Statussymbol"},"content":{"rendered":"<blockquote><p>Unter der Woche schieben wir uns zwischen zwei Sitzungen schnell ein Sandwich rein. Am Wochenende jedoch werden wir zu wahren Essens-Experten und geniessen aufwendige Men\u00fcs im Freundeskreis. Warum es ein neues Essbewusstsein gibt, weiss David Bosshart, Autor des neuen \u00abEuropean Food Trends Report\u00bb.<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.srf.ch\/wissen\/mensch\/essens-knowhow-das-neue-statussymbol\" target=\"_blank\">WEITERLESEN<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Unter der Woche schieben wir uns zwischen zwei Sitzungen schnell ein Sandwich rein. Am Wochenende jedoch werden wir zu wahren Essens-Experten und geniessen aufwendige Men\u00fcs im Freundeskreis. Warum es ein neues Essbewusstsein gibt, weiss David Bosshart, Autor des neuen \u00abEuropean Food Trends Report\u00bb. WEITERLESEN<\/p>\n<a href=\"https:\/\/archiv.gastronautischegesellschaft.org\/?p=595\"> WEITER LESEN<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"link","meta":[],"categories":[8,36],"tags":[],"_links":{"self":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/595"}],"collection":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=595"}],"version-history":[{"count":1,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":596,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions\/596"}],"wp:attachment":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}