{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fepisode-339-the-food-of-sichuan-nIdMjfJ9","width":444,"version":"1.0","type":"rich","title":"Episode 339: The Food of Sichuan","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/b7145f8c-161e-4425-a032-e1d7ad264925/d9444e12-163c-4613-b90b-42a1c2abfa58/51ujynvkqal-sx347-bo1-204-203-200-linda-pelaccio.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/647840f9-3e3a-4272-8d47-59edf971655b\" height=\"200\" width=\"100%\" title=\"Episode 339: The Food of Sichuan\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine.  She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the culture and recipes of Sichuan Food."}