{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2F2870ce1a-2870ce1a","width":444,"version":"1.0","type":"rich","title":"Episode 247: Food Origins","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/b38d77c8-a42a-4a6d-8f7b-4d5fcf7ea923/1473959084artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b38d77c8-a42a-4a6d-8f7b-4d5fcf7ea923\" height=\"200\" width=\"100%\" title=\"Episode 247: Food Origins\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Food history explores the origins of edible items, and Saveur magazine has joined the pursuit of interesting and perhaps unusual food origins. Editor-in-chief Adam Sachs shares the topics of the magazine's latest issue, The Origins Issue, which reveals some of the mysteries of the food world."}