{"id":236899,"date":"2019-11-08T09:24:12","date_gmt":"2019-11-08T14:24:12","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg"},"modified":"2019-11-08T09:28:55","modified_gmt":"2019-11-08T14:28:55","slug":"chef","status":"inherit","type":"attachment","link":"https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/chef\/","title":{"rendered":"Tradition, Asian fusion in Korean cuisine"},"author":33,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"class_list":["post-236899","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"188\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef-300x188.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef-300x188.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg 415w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Source:<br \/>\nhttps:\/\/www.pna.gov.ph\/articles\/1085249<\/p>\n"},"caption":{"rendered":"<p>KOREAN CUISINE. Chef Jang Jinmo (left) shows event host Sam Oh how he would use leaves to decorate the main course. &#8220;A Taste of Korea&#8217;s Finest&#8221; was held in BGC, Taguig City, last October 30, 2019. (PNA photo by Cristina Arayata) <\/p>\n"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":415,"height":260,"file":"2019\/11\/chef.jpg","sizes":{"thumbnail":{"file":"chef-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef-150x150.jpg"},"medium":{"file":"chef-300x188.jpg","width":300,"height":188,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef-300x188.jpg"},"full":{"file":"chef.jpg","width":415,"height":260,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg"}},"image_meta":{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0","keywords":[]}},"post":236898,"source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg","filename":"chef.jpg","filesize":45324,"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/236899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/attachment"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=236899"}],"wp:attached-to":[{"embeddable":true,"post_type":"post","id":236898,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}