{"id":4178,"date":"2014-04-19T07:57:10","date_gmt":"2014-04-19T11:57:10","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=4178"},"modified":"2018-03-28T17:49:51","modified_gmt":"2018-03-28T21:49:51","slug":"2014-spring-lecture-series-molecularizing-taste-at-the-intersection-of-biochemistry-and-french-cuisine","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2014\/04\/19\/2014-spring-lecture-series-molecularizing-taste-at-the-intersection-of-biochemistry-and-french-cuisine\/","title":{"rendered":"2014 Spring Lecture Series: Molecularizing Taste at the Intersection of Biochemistry and French Cuisine"},"content":{"rendered":"<p style=\"text-align:center\">This is the last Gastronomy@BU Lecture Series event for the semester.<br \/>\nMake sure you don&#8217;t\u00a0miss it!<\/p>\n<p><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2014\/04\/molecularposter.png\"><img id=\"i-4180\" class=\"size-full wp-image\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2014\/04\/molecularposter.png?w=650\" alt=\"Image\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the last Gastronomy@BU Lecture Series event for the semester. Make sure you don&#8217;t\u00a0miss it!<\/p>\n","protected":false},"author":14625,"featured_media":4180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,21],"tags":[31,542,804],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4178"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=4178"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4178\/revisions"}],"predecessor-version":[{"id":8313,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/4178\/revisions\/8313"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/4180"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=4178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=4178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=4178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}