{"id":1939,"date":"2012-05-18T12:36:05","date_gmt":"2012-05-18T10:36:05","guid":{"rendered":"http:\/\/www.historiacocina.com\/es\/?page_id=1939"},"modified":"2012-05-18T20:14:20","modified_gmt":"2012-05-18T18:14:20","slug":"grecia","status":"publish","type":"page","link":"https:\/\/www.historiacocina.com\/es\/gastronomia-por-paises\/grecia","title":{"rendered":"Historia de la gastronom\u00eda de Grecia"},"content":{"rendered":"<div align=\"center\">\n<p>&nbsp;<\/p>\n<table style=\"border-collapse: collapse;\" width=\"100%\" border=\"0\" cellspacing=\"8\" cellpadding=\"8\">\n<tbody>\n<tr id=\"\" style=\"background-color: #9999ff;\" lang=\"\" dir=\"\" align=\"\" valign=\"\" bgcolor=\"\">\n<td width=\"33%\"><\/td>\n<td style=\"text-align: center;\" width=\"33%\">\u00a0<strong>Gastr\u00f3nomos<\/strong><\/td>\n<td width=\"34%\"><\/td>\n<\/tr>\n<tr>\n<td width=\"33%\"><a href=\"http:\/\/www.historiacocina.com\/gourmets\/articulos\/anfitrion.html\" target=\"_blank\"><span style=\"color: #000000;\">La historia de Anfitri\u00f3n<\/span><\/a><\/td>\n<td width=\"33%\"><a href=\"..\/gourmets\/articulos\/arquestrato.html\" target=\"_blank\"><span style=\"color: #000000;\">Historia de Arquestrato<\/span><\/a><\/td>\n<td width=\"34%\"><a href=\"http:\/\/www.historiacocina.com\/gourmets\/articulos\/solon.html\" target=\"_blank\"><span style=\"color: #000000;\">Sol\u00f3n, el sabio gastr\u00f3sofo de Atenas<\/span><\/a><\/td>\n<\/tr>\n<tr id=\"\" style=\"background-color: #c9947a;\" lang=\"\" dir=\"\" align=\"\" valign=\"\" bgcolor=\"\">\n<td width=\"33%\"><\/td>\n<td style=\"text-align: center;\" width=\"33%\"><strong>Alimentos y gastronom\u00eda<\/strong><\/td>\n<td width=\"34%\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/silphium.htm\" target=\"_blank\"><span style=\"color: #000000;\">El regalo m\u00e1s preciado que pod\u00eda dar la naturaleza al hombre, el Silphium<\/span><\/a><\/td>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/laurel.htm\" target=\"_blank\"><span style=\"color: #000000;\">Historia del laurel. De \u00e1rbol mitol\u00f3gico a condimento<\/span><\/a><\/td>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/higo.htm\" target=\"_blank\"><span style=\"color: #000000;\">Historia de la higuera y los higos<\/span><\/a><\/td>\n<\/tr>\n<tr>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/altramuces.htm\" target=\"_blank\"><span style=\"color: #000000;\">Historia de los altramuces, un humilde aperitivo<\/span><\/a><\/td>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/es\/lechuga\"><span style=\"color: #000000;\">Historia de la lechuga<\/span><\/a><\/td>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/garbanzos.htm\" target=\"_blank\"><span style=\"color: #000000;\">Historia de los garbanzos<\/span><\/a><\/td>\n<\/tr>\n<tr>\n<td colspan=\"1\"><a href=\"http:\/\/www.historiacocina.com\/historia\/articulos\/cebolla.htm\" target=\"_blank\"><span style=\"color: #000000;\">Historia de la cebolla<\/span><\/a><\/td>\n<td colspan=\"1\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.historiacocina.com\/paises\/articulos\/musaka.htm\" target=\"_blank\"><span style=\"color: #000000;\">La musak\u00e1<\/span><\/a><\/span><\/td>\n<td colspan=\"1\"><\/td>\n<\/tr>\n<tr>\n<td colspan=\"1\"><\/td>\n<td colspan=\"1\"><\/td>\n<td colspan=\"1\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0Gastr\u00f3nomos La historia de Anfitri\u00f3n Historia de Arquestrato Sol\u00f3n, el sabio gastr\u00f3sofo de Atenas Alimentos y gastronom\u00eda El regalo m\u00e1s preciado que pod\u00eda dar la naturaleza al hombre, el Silphium Historia del laurel. De \u00e1rbol mitol\u00f3gico a condimento Historia &hellip; <a href=\"https:\/\/www.historiacocina.com\/es\/gastronomia-por-paises\/grecia\">Sigue leyendo <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1489,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/pages\/1939"}],"collection":[{"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/comments?post=1939"}],"version-history":[{"count":8,"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/pages\/1939\/revisions"}],"predecessor-version":[{"id":2015,"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/pages\/1939\/revisions\/2015"}],"up":[{"embeddable":true,"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/pages\/1489"}],"wp:attachment":[{"href":"https:\/\/www.historiacocina.com\/es\/wp-json\/wp\/v2\/media?parent=1939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}