{"id":1547,"date":"2012-05-23T15:18:16","date_gmt":"2012-05-23T19:18:16","guid":{"rendered":"http:\/\/www.hollins.edu\/magazine\/?p=1547"},"modified":"2017-09-12T15:24:54","modified_gmt":"2017-09-12T19:24:54","slug":"short-term-2012-highlights-french-cooking-and-food","status":"publish","type":"post","link":"https:\/\/www.hollins.edu\/magazine\/short-term-2012-highlights-french-cooking-and-food\/","title":{"rendered":"Short Term 2012 highlights: French cooking and food"},"content":{"rendered":"<p><a href=\"http:\/\/www.hollins.edu\/magazine\/?attachment_id=1548\" rel=\"attachment wp-att-1548\"><\/a><a href=\"http:\/\/www.hollins.edu\/magazine\/?attachment_id=1548\" rel=\"attachment wp-att-1548\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1548 size-full\" title=\"French Cooking and Food Culture class\" src=\"http:\/\/www.hollins.edu\/magazine\/wp-content\/uploads\/2012\/05\/french_240.jpg\" alt=\"Professor of Art Kathleen Nolan and Katie Gerhardt\" width=\"240\" height=\"160\" \/><\/a>Julie and Julia and Me: French Cooking and Food Culture for Everyone, taught by Professor of Art Kathleen Nolan (left), involved cooking some of the classic French food that Julia Child introduced to America. Here Nolan watches Katie Gerhardt \u201916 prepare a chicken for roasting.<\/p>\n<p><strong>Photo credit:<\/strong> Olivia Body \u201908<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Julie and Julia and Me: French Cooking and Food Culture for Everyone, taught by Professor of Art Kathleen Nolan (left), involved cooking some of the classic French food that Julia Child introduced to America. Here Nolan watches Katie Gerhardt \u201916 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[40],"class_list":["post-1547","post","type-post","status-publish","format-standard","hentry","category-in_the_loop","tag-spring-2012"],"_links":{"self":[{"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/posts\/1547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/comments?post=1547"}],"version-history":[{"count":13,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/posts\/1547\/revisions"}],"predecessor-version":[{"id":7720,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/posts\/1547\/revisions\/7720"}],"wp:attachment":[{"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/media?parent=1547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/categories?post=1547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hollins.edu\/magazine\/wp-json\/wp\/v2\/tags?post=1547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}