{"id":943,"date":"2015-04-14T21:07:55","date_gmt":"2015-04-14T21:07:55","guid":{"rendered":"http:\/\/nordicfoodlab.org\/vhwhuc0hxj9sqs0ddtswnfmsnj8lon\/"},"modified":"2022-02-17T17:07:55","modified_gmt":"2022-02-17T17:07:55","slug":"vhwhuc0hxj9sqs0ddtswnfmsnj8lon","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2015\/04\/vhwhuc0hxj9sqs0ddtswnfmsnj8lon\/","title":{"rendered":"A not so simple staple"},"content":{"rendered":"\n<p><em>by Meradith Hoddinott<\/em><\/p>\n\n\n\n<p>Jonas combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread&#8217;s origins in grain and talk about the microbial and molecular transformations that make bread possible.<\/p>\n\n\n\n<p><em>Voices: Jonas Astrup Pedersen and Per Grupe\u00a0<br>Music: The Bankrupt! Diaries by Phoenix<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"the-proust-effect\"><strong>The Proust Effect<\/strong><\/h2>\n\n\n\n<p>Jonas reminisces about his days studying at Danish folk high school (h\u00f8jskole), and how reading Proust there shaped how he interacts with food today.<\/p>\n\n\n\n<p><em>Voices: Jonas Astrup Pedersen<br>Music: One More by Cymande<\/em><\/p>\n\n\n\n<p><em>NFLR will be going on a short break. The next episode will be coming to you on May 11th.<\/em><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Meradith Hoddinott Jonas combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread&#8217;s origins in grain and talk about the microbial and molecular transformations that make bread possible. Voices: Jonas Astrup Pedersen and Per Grupe\u00a0Music: The Bankrupt! Diaries by Phoenix The Proust Effect Jonas reminisces about his days studying at Danish folk high school (h\u00f8jskole), and how reading Proust there shaped how he interacts with food today. Voices: Jonas Astrup PedersenMusic: One More by Cymande NFLR will be going on a short break. The next episode will be coming to you on May 11th.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Meradith Hoddinott Jonas combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread&#8217;s origins in grain and talk about the microbial and molecular transformations that make bread possible. Voices: Jonas Astrup Pedersen and Per Grupe\u00a0Music: The Bankrupt! Diaries by Phoenix The Proust Effect Jonas reminisces about his days studying at Danish folk high school (h\u00f8jskole), and how reading Proust there shaped how he interacts with food today. Voices: Jonas Astrup PedersenMusic: One More by Cymande NFLR will be going on a short break. The next episode will be&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/943"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=943"}],"version-history":[{"count":1,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/943\/revisions"}],"predecessor-version":[{"id":1942,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/943\/revisions\/1942"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}