{"id":311,"date":"2010-05-19T09:58:09","date_gmt":"2010-05-19T16:58:09","guid":{"rendered":"https:\/\/blogschapman.wpenginepowered.com\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/"},"modified":"2010-05-19T09:58:09","modified_gmt":"2010-05-19T16:58:09","slug":"a-taste-for-the-science-of-food-aversions","status":"publish","type":"post","link":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/","title":{"rendered":"A Taste for the Science of Food Aversions"},"content":{"rendered":"

Who knew that cilantro and black licorice are repugnant to some people, while others relish their tang and kick?<\/p>\n

Food Science professor Fred Caporaso, Ph.D., Schmid College of Science, that\u2019s who. So the producers and researchers with the syndicated Dr. Oz Show<\/a><\/em>, which airs locally on FOX 11, asked him to weigh in with his expertise for an upcoming episode on food aversions. Dr. Caporaso teaches an upper division course titled Sensory Evaluation of Foods. An air date has yet to be announced, but we\u2019ll keep you posted.<\/p>\n

And yes, cilantro tops many people\u2019s yuck list. They even have their own website<\/a>!<\/p>\n

\u201cThere are some people who think it tastes soapy, rotten or just plain vile,\u201d Dr. Caporaso says.<\/p>\n

It seems strange to us here in California, which grows almost all of the cilantro sold in the United States. But that\u2019s because we\u2019ve been habituated to it.<\/p>\n

\u201cIt\u2019s very interesting because it seems to be a regional thing,\u201d he says.<\/p>\n

Genetics play a role, too. Vultures \u201cget excited\u201d over road kill and have digestive systems to stomach such a feast.<\/p>\n

We think we\u2019ll wait to flock around another offering Dr. Caporaso has in store. He\u2019s working on plans to add a science of wine class at Chapman. No regional aversions there.<\/p>\n","protected":false},"excerpt":{"rendered":"

Food Science Professor Fred Caporaso, Ph.D., weighs in on specific food aversions, like those of cilantro or black licorice.<\/p>\n","protected":false},"author":74,"featured_media":312,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"custom_author_name":"","chapman_pin_hero_slider":"","footnotes":""},"categories":[2],"tags":[4],"class_list":["post-311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faculty","tag-food-science"],"yoast_head":"\nSchmid College of Science and Technology | Chapman Blogs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Taste for the Science of Food Aversions - Schmid College of Science and Technology\" \/>\n<meta property=\"og:description\" content=\"Food Science Professor Fred Caporaso, Ph.D., weighs in on specific food aversions, like those of cilantro or black licorice.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/\" \/>\n<meta property=\"og:site_name\" content=\"Schmid College of Science and Technology\" \/>\n<meta property=\"article:published_time\" content=\"2010-05-19T16:58:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Schmid College\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Schmid College\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/\"},\"author\":{\"name\":\"Schmid College\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/person\\\/c0df1995b8f5263ba128b5c142e4ef65\"},\"headline\":\"A Taste for the Science of Food Aversions\",\"datePublished\":\"2010-05-19T16:58:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/\"},\"wordCount\":227,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/cilantro1.jpg\",\"keywords\":[\"Food Science\"],\"articleSection\":[\"Faculty\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/\",\"name\":\"A Taste for the Science of Food Aversions - Schmid College of Science and Technology\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/cilantro1.jpg\",\"datePublished\":\"2010-05-19T16:58:09+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/cilantro1.jpg\",\"contentUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2012\\\/09\\\/cilantro1.jpg\",\"width\":500,\"height\":375},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/2010\\\/05\\\/19\\\/a-taste-for-the-science-of-food-aversions\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A Taste for the Science of Food Aversions\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#website\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\",\"name\":\"Schmid College of Science and Technology\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#organization\",\"name\":\"Schmid College of Science and Technology\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2026\\\/03\\\/MasterBrand_000-scaled-1.png\",\"contentUrl\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/wp-content\\\/uploads\\\/sites\\\/64\\\/2026\\\/03\\\/MasterBrand_000-scaled-1.png\",\"width\":2560,\"height\":435,\"caption\":\"Schmid College of Science and Technology\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/#\\\/schema\\\/person\\\/c0df1995b8f5263ba128b5c142e4ef65\",\"name\":\"Schmid College\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g\",\"caption\":\"Schmid College\"},\"sameAs\":[\"http:\\\/\\\/www.chapman.edu\\\/scst\"],\"url\":\"https:\\\/\\\/blogs.chapman.edu\\\/scst\\\/author\\\/hunnewell\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Schmid College of Science and Technology | Chapman Blogs","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/","og_locale":"en_US","og_type":"article","og_title":"A Taste for the Science of Food Aversions - Schmid College of Science and Technology","og_description":"Food Science Professor Fred Caporaso, Ph.D., weighs in on specific food aversions, like those of cilantro or black licorice.","og_url":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/","og_site_name":"Schmid College of Science and Technology","article_published_time":"2010-05-19T16:58:09+00:00","og_image":[{"width":500,"height":375,"url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg","type":"image\/jpeg"}],"author":"Schmid College","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Schmid College","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#article","isPartOf":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/"},"author":{"name":"Schmid College","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/person\/c0df1995b8f5263ba128b5c142e4ef65"},"headline":"A Taste for the Science of Food Aversions","datePublished":"2010-05-19T16:58:09+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/"},"wordCount":227,"commentCount":0,"publisher":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#organization"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg","keywords":["Food Science"],"articleSection":["Faculty"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/","url":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/","name":"A Taste for the Science of Food Aversions - Schmid College of Science and Technology","isPartOf":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#primaryimage"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg","datePublished":"2010-05-19T16:58:09+00:00","breadcrumb":{"@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#primaryimage","url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg","contentUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2012\/09\/cilantro1.jpg","width":500,"height":375},{"@type":"BreadcrumbList","@id":"https:\/\/blogs.chapman.edu\/scst\/2010\/05\/19\/a-taste-for-the-science-of-food-aversions\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blogs.chapman.edu\/scst\/"},{"@type":"ListItem","position":2,"name":"A Taste for the Science of Food Aversions"}]},{"@type":"WebSite","@id":"https:\/\/blogs.chapman.edu\/scst\/#website","url":"https:\/\/blogs.chapman.edu\/scst\/","name":"Schmid College of Science and Technology","description":"","publisher":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs.chapman.edu\/scst\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blogs.chapman.edu\/scst\/#organization","name":"Schmid College of Science and Technology","url":"https:\/\/blogs.chapman.edu\/scst\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/logo\/image\/","url":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2026\/03\/MasterBrand_000-scaled-1.png","contentUrl":"https:\/\/blogs.chapman.edu\/scst\/wp-content\/uploads\/sites\/64\/2026\/03\/MasterBrand_000-scaled-1.png","width":2560,"height":435,"caption":"Schmid College of Science and Technology"},"image":{"@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blogs.chapman.edu\/scst\/#\/schema\/person\/c0df1995b8f5263ba128b5c142e4ef65","name":"Schmid College","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b591473dfbbb0906be9a5924be5e9fb6e50d246861f97ed13a5be242f7d0cac6?s=96&d=mm&r=g","caption":"Schmid College"},"sameAs":["http:\/\/www.chapman.edu\/scst"],"url":"https:\/\/blogs.chapman.edu\/scst\/author\/hunnewell\/"}]}},"_links":{"self":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/users\/74"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":0,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/posts\/311\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/media\/312"}],"wp:attachment":[{"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/media?parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/categories?post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.chapman.edu\/scst\/wp-json\/wp\/v2\/tags?post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}