{"id":33,"date":"2008-10-22T18:37:51","date_gmt":"2008-10-22T16:37:51","guid":{"rendered":"https:\/\/blogs.ua.es\/gastronomia\/?p=33"},"modified":"2008-12-03T19:37:04","modified_gmt":"2008-12-03T17:37:04","slug":"sxviii","status":"publish","type":"post","link":"https:\/\/blogs.ua.es\/gastronomia\/2008\/10\/22\/sxviii\/","title":{"rendered":"El segle XVIII espanyol"},"content":{"rendered":"<p style=\"text-align: center\">Amb l&#8217;arribada dels Borbons s&#8217;introduir\u00e0n tota una s\u00e8rie d&#8217;innovacions que influir\u00e0n en tots els \u00e0mbits de la experi\u00e8ncia espanyola. A pesar d&#8217;a\u00e7\u00f2, els h\u00e0bits en la taula del dia a dia no variar\u00e0n molt. El gust pels guisopos i pucheros continuar\u00e0 sent una de les marques m\u00e9s identificatives de la cu\u00efna del segle XVIII.<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/10\/chardin-la-brioche2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-34 aligncenter\" src=\"https:\/\/blogs.ua.es\/gastronomia\/files\/2008\/10\/chardin-la-brioche2-300x245.jpg\" alt=\"\" width=\"300\" height=\"245\" \/><\/a><\/p>\n<p style=\"text-align: center\">Jean Baptiste Simeon de Chardin, <em>El pastel<\/em> 1763<\/p>\n<p style=\"text-align: center\">\n<p style=\"text-align: left\">\n","protected":false},"excerpt":{"rendered":"<p>Amb l&#8217;arribada dels Borbons s&#8217;introduir\u00e0n tota una s\u00e8rie d&#8217;innovacions que influir\u00e0n en tots els \u00e0mbits de la experi\u00e8ncia espanyola. A pesar d&#8217;a\u00e7\u00f2, els h\u00e0bits en la taula del dia a dia no variar\u00e0n molt. El gust pels guisopos i pucheros continuar\u00e0 sent una de les marques m\u00e9s identificatives de la cu\u00efna del segle XVIII. Jean [&hellip;]<\/p>\n","protected":false},"author":889,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-33","post","type-post","status-publish","format-standard","hentry","category-sin-categora"],"_links":{"self":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/33","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/users\/889"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":6,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":69,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/posts\/33\/revisions\/69"}],"wp:attachment":[{"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ua.es\/gastronomia\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}