{"id":679,"date":"1913-09-30T09:17:50","date_gmt":"1913-09-30T08:17:50","guid":{"rendered":"http:\/\/gastronautischegesellschaft.org\/?p=679"},"modified":"2014-03-03T09:21:29","modified_gmt":"2014-03-03T08:21:29","slug":"food-scout-richard-kagi-essen-ist-wie-sex","status":"publish","type":"post","link":"https:\/\/archiv.gastronautischegesellschaft.org\/?p=679","title":{"rendered":"Food-Scout Richard K\u00e4gi: \u00abEssen ist wie Sex\u00bb"},"content":{"rendered":"<blockquote><p>Ob seltene Vanille aus Madagaskar, rares Salz aus dem Himalaya oder Oliven\u00f6l aus S\u00fcdafrika: Richard K\u00e4gi findet, was der verw\u00f6hnte Gourmet sich w\u00fcnscht. Seit 20 Jahren reist er als Food-Scout in entlegene Winkel der Erde und sp\u00fcrt Lebensmittel auf, die den meisten\u00a0Menschen kaum bekannt sind.<br \/>\n<a href=\"http:\/\/www.srf.ch\/player\/radio\/focus\/audio\/food-scout-richard-kaegi-essen-ist-wie-sex?id=32da6da5-f3ef-4947-a464-deea05e5c31f#open_form_anker\" target=\"_blank\">Quelle<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" name=\"Focus\" src=\"http:\/\/www.srf.ch\/player\/radio\/focus\/audioembed\/food-scout-richard-kaegi-essen-ist-wie-sex?id=32da6da5-f3ef-4947-a464-deea05e5c31f&amp;mode=embed&amp;width=624&amp;height=44\" height=\"44\" width=\"624\" frameborder=\"0\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ob seltene Vanille aus Madagaskar, rares Salz aus dem Himalaya oder Oliven\u00f6l aus S\u00fcdafrika: Richard K\u00e4gi findet, was der verw\u00f6hnte Gourmet sich w\u00fcnscht. Seit 20 Jahren reist er als Food-Scout in entlegene Winkel der Erde und sp\u00fcrt Lebensmittel auf, die den meisten\u00a0Menschen kaum bekannt sind. Quelle<\/p>\n<a href=\"https:\/\/archiv.gastronautischegesellschaft.org\/?p=679\"> 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\/679"}],"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=679"}],"version-history":[{"count":3,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":682,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions\/682"}],"wp:attachment":[{"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archiv.gastronautischegesellschaft.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}