{"id":2072,"date":"2013-08-12T13:10:25","date_gmt":"2013-08-12T13:10:25","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=2072"},"modified":"2016-12-19T16:54:43","modified_gmt":"2016-12-19T16:54:43","slug":"food-phreaking-issue-0","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2013-2\/food-phreaking-issue-0\/","title":{"rendered":"Food Phreaking Issue 00"},"content":{"rendered":"<p><strong>Get a copy of\u00a0Issue 00:<\/strong><\/p>\n<p><a href=\"http:\/\/www.foodphreaking.com\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-2126\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2013\/08\/purchase_button.png\" alt=\"purchase_button\" width=\"119\" height=\"42\" \/><\/a><\/p>\n<p><strong>$10\u00a0<\/strong>(+shipping)<\/p>\n<div>\n<hr \/>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Food Phreaking Issue 00 is:<\/p>\n<p>* Perfect bound <br \/>* Risograph printed by DittoPress in London <br \/> * 2-Color ink. Neon Pink &amp; Gold <br \/> * Contains 38 short stories outlining what Food Phreaking is, and what it is not. <br \/> * Printed in an edition of 300<\/p>\n<p>&nbsp;<\/p>\n<div>\n<hr \/>\n<\/div>\n<p>It is the prequel to <em>Food Phreaking: The Journal of Explorations in Human Food Systems<\/em>,\u00a0which we are planning to publish twice a year.\u00a0<\/p>\n<p><strong>&#8220;FoodPhreaking is where food, technology &amp; open culture meet.&#8221;<\/strong><\/p>\n<p>We love books that are beautiful, well crafted and that people want to spend time with,\u00a0but we also want our research and ideas to be free.\u00a0So, if you want to take a look at the content now, or you can&#8217;t afford a book,\u00a0feel free to download the PDF of FoodPhreaking Issue 00\u00a0<a href=\"http:\/\/www.foodphreaking.com\/issue0pdf\/Food_Phreaking.pdf\" target=\"_blank\">here<\/a>. (~15 mb)<\/p>\n<hr \/>\n<p><strong>Press Coverage<br \/><\/strong><a href=\"http:\/\/gizmodo.com\/gizmodos-best-books-of-2013-1480273037\">Gizmodo<strong><br \/><\/strong><\/a><a href=\"http:\/\/kristenbaumlier.com\/2014\/01\/09\/food-phreaking-38-stories-experimenting-food\/\">Kristen Baumlier<br \/><\/a><a href=\"http:\/\/www.ediblegeography.com\/reading-food-2013\/\">Edible Geography<\/a><br \/><a href=\"https:\/\/svpply.com\/item\/3731487\/Food_Phreaking_0\">Svpply<br \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Get a copy of\u00a0Issue 00: $10\u00a0(+shipping) &nbsp; Food Phreaking Issue 00 is: * Perfect bound * Risograph printed by DittoPress [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":2073,"parent":3301,"menu_order":4,"comment_status":"open","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-2072","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/2072"}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=2072"}],"version-history":[{"count":25,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/2072\/revisions"}],"predecessor-version":[{"id":4716,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/2072\/revisions\/4716"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/3301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/2073"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=2072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}