{"blog_title":"Hole In The Wall","published":"2017-03-20 17:00:00","title":"Lucky Peach\u5ec3\u520a\u3078\u3002","image_url":null,"provider_name":"Hatena Blog","version":"1.0","author_name":"naotoj","blog_url":"https://naotoj.hatenablog.com/","categories":["\u305f\u3079\u3082\u306e","\u30a8\u30f3\u30bf\u30e1"],"url":"https://naotoj.hatenablog.com/entry/2017/03/20/Lucky_Peach%E5%BB%83%E5%88%8A%E3%81%B8%E3%80%82","description":"\u30c4\u30dc\u306b\u306f\u307e\u308b\u8a18\u4e8b\u3092\u3088\u304f\u8f09\u305b\u3066\u3044\u305fLucky Peach\u304c5\u6708\u3092\u6700\u5f8c\u306b\u5ec3\u520a\u3078\u3002 When it first appeared in 2011, Lucky Peach was something new: an irreverent food magazine that broke down barriers between journalists and cooks. Founded by two veteran writers, Peter Meehan and Chris Ying, and a successful chef, David Chang, it ran articles a\u2026","height":"190","type":"rich","author_url":"https://blog.hatena.ne.jp/naotoj/","width":"100%","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fnaotoj.hatenablog.com%2Fentry%2F2017%2F03%2F20%2FLucky_Peach%25E5%25BB%2583%25E5%2588%258A%25E3%2581%25B8%25E3%2580%2582\" title=\"Lucky Peach\u5ec3\u520a\u3078\u3002 - Hole In The Wall\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","provider_url":"https://hatena.blog"}