{"id":836,"date":"2009-02-12T22:25:13","date_gmt":"2009-02-13T05:25:13","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=836"},"modified":"2009-07-04T18:49:40","modified_gmt":"2009-07-05T01:49:40","slug":"koshland-bioscience-librarys-culinary-collection","status":"publish","type":"post","link":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/2009\/02\/12\/koshland-bioscience-librarys-culinary-collection\/","title":{"rendered":"Koshland bioscience library&#8217;s culinary collection"},"content":{"rendered":"<p>Read about the <a href=\"http:\/\/www.berkeley.edu\/news\/berkeleyan\/2009\/02\/12_cookbooks.shtml\" target=\"blank\">Koshland bioscience library<\/a>&#8216;s (Berkeley, Calif.) culinary archive. The collection provides food for thought for local chefs, campus researchers, and home cooks. Most of the books were collected by George Holl, a San Francisco painter who was Fox Theatres\u00e2\u20ac\u2122 West Coast art director during the first half of the 20th century and, in the words of the legendary <em>San Francisco Chronicle<\/em> columnist Herb Caen, \u00e2\u20ac\u0153San Francisco\u00e2\u20ac\u2122s No. 1 gourmet and connoisseur.\u00e2\u20ac\u009d<\/p>\n<p><CENTER><br \/>\n<a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2009\/02\/koshland_culinary_library.jpg\" target=\"blank\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-839\" title=\"koshland_culinary_library\" src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2009\/02\/koshland_culinary_library.jpg\" alt=\"\" width=\"250\" height=\"238\" srcset=\"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2009\/02\/koshland_culinary_library.jpg 250w, https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2009\/02\/koshland_culinary_library-150x142.jpg 150w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/a> <\/CENTER><br \/>\n<P><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Read about the Koshland bioscience library&#8216;s (Berkeley, Calif.) culinary archive. The collection provides food for thought for local chefs, campus researchers, and home cooks. Most of the books were collected by George Holl, a San Francisco painter who was Fox &hellip; <a href=\"https:\/\/www.collegeofcookbookknowledge.com\/blog\/2009\/02\/12\/koshland-bioscience-librarys-culinary-collection\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[169],"tags":[172,170,171,173],"_links":{"self":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/836"}],"collection":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=836"}],"version-history":[{"count":18,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/836\/revisions"}],"predecessor-version":[{"id":917,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/836\/revisions\/917"}],"wp:attachment":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}