{"id":236902,"date":"2019-11-08T09:27:39","date_gmt":"2019-11-08T14:27:39","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg"},"modified":"2019-11-08T09:28:45","modified_gmt":"2019-11-08T14:28:45","slug":"dav-14","status":"inherit","type":"attachment","link":"https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/dav-14\/","title":{"rendered":"Tradition, Asian fusion in Korean cuisine"},"author":33,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":[],"class_list":["post-236902","attachment","type-attachment","status-inherit"],"description":{"rendered":"<p class=\"attachment\"><a href='https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"225\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-300x225.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-300x225.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-768x576.jpg 768w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-1024x768.jpg 1024w\" 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>SAM-AK. White chocolate red bean mousse, mango cream for dessert. (PNA photo by Cristina Arayata)<\/p>\n"},"alt_text":"","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":4608,"height":3456,"file":"2019\/11\/dessert.jpg","sizes":{"thumbnail":{"file":"dessert-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-150x150.jpg"},"medium":{"file":"dessert-300x225.jpg","width":300,"height":225,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-300x225.jpg"},"medium_large":{"file":"dessert-768x576.jpg","width":768,"height":576,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-768x576.jpg"},"large":{"file":"dessert-1024x768.jpg","width":1024,"height":768,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-1024x768.jpg"},"full":{"file":"dessert.jpg","width":4608,"height":3456,"mime_type":"image\/jpeg","source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg"}},"image_meta":{"aperture":"2.2","credit":"","camera":"ANE-LX2","caption":"dav","created_timestamp":"1572467455","copyright":"","focal_length":"3.81","iso":"250","shutter_speed":"0.033333","title":"dav","orientation":"0","keywords":[]}},"post":236898,"source_url":"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg","filename":"dessert.jpg","filesize":3831771,"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/236902","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=236902"}],"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}]}}