{"id":83,"date":"2006-11-16T00:00:00","date_gmt":"2006-11-15T23:00:00","guid":{"rendered":"http:\/\/anima-science.fr\/site\/2006\/11\/16\/16-11-2006-nourritures-terrestres-le-chocolat\/"},"modified":"2018-01-12T14:06:48","modified_gmt":"2018-01-12T13:06:48","slug":"16-11-2006-nourritures-terrestres-le-chocolat","status":"publish","type":"post","link":"https:\/\/anima-science.fr\/site\/2006\/11\/16\/16-11-2006-nourritures-terrestres-le-chocolat\/","title":{"rendered":"16\/11\/2006 &#8211; Nourritures terrestres : le chocolat"},"content":{"rendered":"<p><img loading=\"lazy\" class=\" size-full wp-image-82\" src=\"http:\/\/anima-science.fr\/site\/wp-content\/uploads\/2006\/11\/arton51.gif\" width=\"134\" height=\"51\" \/><\/p>\n<p><img loading=\"lazy\" class=\" alignright size-full wp-image-42\" src=\"http:\/\/anima-science.fr\/site\/wp-content\/uploads\/2010\/02\/Mediatheque_d_Este.gif\" alt=\"M\u00e9diath\u00e8que d'Este, Bill\u00e8re (64)\" align=\"right\" width=\"118\" height=\"94\" \/>Cycle de conf\u00e9rences-d\u00e9gustations \u00ab\u00a0Les nourritures terrestres\u00a0\u00bb organis\u00e9 par la <a href=\"http:\/\/mediatheques.agglo-pau.fr\/medias\/medias.aspx?INSTANCE=exploitation&#038;PORTAL_ID=capp_capp_portal_billere.xml&#038;SYNCMENU=BILLERE\">M\u00e9diath\u00e8que d&rsquo;Este<\/a> de Bill\u00e8re (64) en partenariat avec les associations Anima-Science et <a href=\"http:\/\/www.slowfood.fr\/bearn\/\">Slow Food<\/a>.<\/p>\n<p>Gratuit, tout public.<\/p>\n<ul>\n<li> <em><a href=\"http:\/\/wiki.scienceamusante.net\/index.php?title=Le_chocolat\">Physico-chimie du chocolat<\/a><\/em>, par Clovis Darrigan<\/li>\n<li> <em>Sant\u00e9 et nutrition<\/em>, par Dr. Philippe Berthelemy<\/li>\n<li> <em>Travailler le chocolat<\/em>, par Julien Delaunay, artisan chocolatier<\/li>\n<li> <em>Histoire, culture et d\u00e9gustation de chocolats<\/em>, par Gilbert Dalla Rosa (Slow Food B\u00e9arn)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cycle de conf\u00e9rences-d\u00e9gustations \u00ab\u00a0Les nourritures terrestres\u00a0\u00bb organis\u00e9 par la M\u00e9diath\u00e8que d&rsquo;Este de Bill\u00e8re (64) en partenariat avec les associations Anima-Science et Slow Food. Gratuit, tout public. Physico-chimie du chocolat, par Clovis Darrigan Sant\u00e9 et nutrition, par Dr. Philippe Berthelemy Travailler le chocolat, par Julien Delaunay, artisan chocolatier Histoire, culture et d\u00e9gustation de chocolats, par Gilbert [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,1],"tags":[],"_links":{"self":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/83"}],"collection":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/comments?post=83"}],"version-history":[{"count":1,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/83\/revisions"}],"predecessor-version":[{"id":289,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/83\/revisions\/289"}],"wp:attachment":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/media?parent=83"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/categories?post=83"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/tags?post=83"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}