{"id":2719,"date":"2020-12-03T10:59:33","date_gmt":"2020-12-03T18:59:33","guid":{"rendered":"https:\/\/2020seeingenvironment.wordpress.com\/?p=2719"},"modified":"2020-12-03T10:59:33","modified_gmt":"2020-12-03T18:59:33","slug":"a10-taste-rave-and-drinking-object-jonathan-behnke","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/2020\/12\/03\/a10-taste-rave-and-drinking-object-jonathan-behnke\/","title":{"rendered":"A10 \\ Taste Rave and Drinking Object \\ Jonathan Behnke"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">For the Taste Rave I analyzed a complex salad recipe through Peter Kaminsky&#8217;s taste categories, and experimented with the impact of ambient lighting and food plating on sensory perception of food.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/2020seeingenvironment.files.wordpress.com\/2020\/12\/plating.jpg?w=791\" alt=\"\" class=\"wp-image-2722\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/2020seeingenvironment.files.wordpress.com\/2020\/12\/plating2.jpg?w=1024\" alt=\"\" class=\"wp-image-2724\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/2020seeingenvironment.files.wordpress.com\/2020\/12\/10b-presentation.jpg?w=791\" alt=\"\" class=\"wp-image-2726\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In Class Work<\/strong> \\ Kale Tasting<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tasted kale in various states (toasted, raw, etc.).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/2020seeingenvironment.files.wordpress.com\/2020\/12\/2020-11-12a.jpg?w=1024\" alt=\"\" class=\"wp-image-2926\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>For the Taste Rave I analyzed a complex salad recipe through Peter Kaminsky&#8217;s taste categories, and experimented with the impact of ambient lighting and food plating on sensory perception of food. In Class Work \\ Kale Tasting Tasted kale in various states (toasted, raw, etc.).<\/p>\n","protected":false},"author":83506,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,26],"tags":[],"class_list":["post-2719","post","type-post","status-publish","format-standard","hentry","category-assignment-10","category-jonathan-behnke"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/posts\/2719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/users\/83506"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/comments?post=2719"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/posts\/2719\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/media?parent=2719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/categories?post=2719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/seeingenvironment2020\/wp-json\/wp\/v2\/tags?post=2719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}