{"id":985,"date":"2024-11-05T14:45:54","date_gmt":"2024-11-05T13:45:54","guid":{"rendered":"https:\/\/misternegroni.be\/?p=985"},"modified":"2024-11-14T16:20:36","modified_gmt":"2024-11-14T15:20:36","slug":"culinaire-ambiance","status":"publish","type":"post","link":"http:\/\/misternegroni.be\/index.php\/culinaire-ambiance\/","title":{"rendered":"Freelance journalism Culinaire Ambiance (Antwerp)"},"content":{"rendered":"\n<p>I&#8217;m happy to announce I&#8217;ve added the most famous Belgian culinary magazine to my freelance writing portfolio: <strong>Culinaire Ambiance<\/strong>.<\/p>\n\n\n\n<p>Culinaire Ambiance is a food &amp; drinks magazine that has been around since 1986(!). Recently they made the switch to online with <a href=\"http:\/\/www.ambiance.be\" data-type=\"link\" data-id=\"http:\/\/www.ambiance.be\">Ambiance.be<\/a> being their focal point.<\/p>\n\n\n\n<p>For Culinaire Ambiance I&#8217;m writing articles about cocktails, spirits and wine. And maybe even some food once in a while!<br>Earlier this week they published 2 of my articles: one about the launch of a new book &#8220;Finesse&#8221;, and one about the 50 best bars in the world.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/misternegroni.be\/wp-content\/uploads\/2024\/11\/cases_ambiance_body.jpg\" alt=\"\" class=\"wp-image-987\" srcset=\"http:\/\/misternegroni.be\/wp-content\/uploads\/2024\/11\/cases_ambiance_body.jpg 1200w, http:\/\/misternegroni.be\/wp-content\/uploads\/2024\/11\/cases_ambiance_body-300x200.jpg 300w, http:\/\/misternegroni.be\/wp-content\/uploads\/2024\/11\/cases_ambiance_body-1024x683.jpg 1024w, http:\/\/misternegroni.be\/wp-content\/uploads\/2024\/11\/cases_ambiance_body-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/misternegroni.be\/index.php\/writing-photography\/\">More info about my content creation services<\/a><\/div>\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m happy to announce I&#8217;ve added the most famous Belgian culinary magazine to my freelance writing portfolio: Culinaire Ambiance.<\/p>\n","protected":false},"author":1,"featured_media":1010,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,15],"tags":[32,111,132,133,31],"_links":{"self":[{"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/posts\/985"}],"collection":[{"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/comments?post=985"}],"version-history":[{"count":4,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/posts\/985\/revisions"}],"predecessor-version":[{"id":1064,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/posts\/985\/revisions\/1064"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/media\/1010"}],"wp:attachment":[{"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/media?parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/categories?post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/misternegroni.be\/index.php\/wp-json\/wp\/v2\/tags?post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}