{"id":1684,"date":"2019-12-09T02:57:31","date_gmt":"2019-12-09T02:57:31","guid":{"rendered":"https:\/\/www.thebuzz.net.au\/fortstreet\/?post_type=article&#038;p=1684"},"modified":"2019-12-09T03:00:36","modified_gmt":"2019-12-09T03:00:36","slug":"year-10-french-excursion","status":"publish","type":"article","link":"https:\/\/www.thebuzz.net.au\/fortstreet\/article\/year-10-french-excursion\/","title":{"rendered":"Year 10 French Excursion"},"content":{"rendered":"<p>Year 10 French enjoyed a type of cuisine very popular in France. \u00a0They chose both savoury galettes and sweet cr\u00eapes. \u00a0Some of the toppings and fillings were made of butter, cheese, salt, nuts, jams etc sourced from the French countryside. \u00a0Students had studied gastronomy of the francophone world. \u00a0The cr\u00eapes were like cr\u00eape paper, folded nicely.<\/p>\n<p><a href=\"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-content\/uploads\/sites\/37\/2019\/12\/Resized_20191202_140955.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1685\" src=\"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-content\/uploads\/sites\/37\/2019\/12\/Resized_20191202_140955-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_140955-300x300.jpeg 300w, https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_140955-150x150.jpeg 150w, https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_140955-1024x1024.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>\u00a0 <a href=\"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-content\/uploads\/sites\/37\/2019\/12\/Resized_20191202_144300.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1687\" src=\"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-content\/uploads\/sites\/37\/2019\/12\/Resized_20191202_144300-300x300.jpeg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_144300-300x300.jpeg 300w, https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_144300-150x150.jpeg 150w, https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/37\/2019\/12\/Resized_20191202_144300-1024x1024.jpeg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Mark Backhouse (Head Teacher Languages)<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Year 10 French enjoyed a type of cuisine very popular in France. \u00a0They chose both savoury galettes and sweet cr\u00eapes. \u00a0Some of the toppings and fillings were made of butter, cheese, salt, nuts, jams etc sourced from the French countryside. \u00a0Students had studied gastronomy of the francophone world. \u00a0The cr\u00eapes were like cr\u00eape paper, folded [&hellip;]<\/p>\n","protected":false},"featured_media":1686,"comment_status":"closed","ping_status":"closed","template":"","class_list":["post-1684","article","type-article","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/article\/1684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/article"}],"about":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/types\/article"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/comments?post=1684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/media\/1686"}],"wp:attachment":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/media?parent=1684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}