{"id":230,"date":"2008-02-13T00:54:39","date_gmt":"2008-02-12T23:54:39","guid":{"rendered":"http:\/\/www.kuechenradio.org\/wp\/?p=230"},"modified":"2013-01-25T08:57:08","modified_gmt":"2013-01-25T07:57:08","slug":"kr_139-geigenbauer","status":"publish","type":"podcast","link":"https:\/\/www.kuechenstud.io\/kuechenradio\/episode\/kr_139-geigenbauer\/","title":{"rendered":"KR_139 &#8211; Geigenbauer"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.kuechenstud.io\/kuechenradio\/files\/geigenbauer.jpg\" alt=\"\" \/><\/p>\n<p>Ein Brett, das wir alle im Kamin verheizen w\u00fcrden, kostet 4000 Euro und ist der Stoff, aus dem eine Geige entsteht, jenes Instrument, das dem Instrument der Instrumente am n\u00e4chsten kommt: der menschlichen Stimme.<\/p>\n<p>Geigenbauer <a href=\"http:\/\/www.jmotter.com\/\">Jakob Motter<\/a> zeigt uns seine Werkstatt und spielt auf einem wunderbaren Kontrabass aus Ungarn, der entfernt an den Sound von <a href=\"http:\/\/www.lastfm.de\/music\/Soul+Coughing\">Soul Coughing<\/a> erinnert<\/p>\n","protected":false},"author":1,"featured_media":1546,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-230","podcast","type-podcast","status-publish","has-post-thumbnail","hentry","post"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes"}],"about":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/types\/podcast"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/comments?post=230"}],"version-history":[{"count":1,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/230\/revisions"}],"predecessor-version":[{"id":1835,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/episodes\/230\/revisions\/1835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media\/1546"}],"wp:attachment":[{"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/media?parent=230"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuechenstud.io\/kuechenradio\/wp-json\/wp\/v2\/tags?post=230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}