{"id":93959,"date":"2025-05-16T09:10:35","date_gmt":"2025-05-16T07:10:35","guid":{"rendered":"https:\/\/www.slovaklinesmagazin.sk\/cms\/?p=93959"},"modified":"2025-05-16T09:10:35","modified_gmt":"2025-05-16T07:10:35","slug":"o-umeni-kucharskom","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2025\/05\/o-umeni-kucharskom\/","title":{"rendered":"O\u00a0umen\u00ed kuch\u00e1rskom"},"content":{"rendered":"

Jedine\u010dnos\u0165, delikatesu a hist\u00f3riu \u010deskej gastron\u00f3mie rovnako ako i jej prienik do imerz\u00edvneho divadla \u010di sveta Michelinsk\u00e9ho sprievodcu dnes do Bratislavy pri\u0161li predstavi\u0165 z\u00e1stupcovia Vedeckej kni\u017enice v Olomouci, projektu CzechSpecials, Region\u00e1lneho m\u00fazea v Litomy\u0161li a Jiho\u010desk\u00e9ho divadla. \u010cesk\u00e1 kuchy\u0148a toti\u017e u\u017e d\u00e1vno nie s\u00fa len m\u00e4sit\u00e9 jedl\u00e1 s hust\u00fdmi om\u00e1\u010dkami.<\/strong><\/p>\n

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Foto: M\u011bsto Litomy\u0161l<\/em><\/p>\n

\u201eN\u00e1roky n\u00e1v\u0161tevn\u00edkov na z\u00e1\u017eitky pri cestovan\u00ed neust\u00e1le rast\u00fa a dobr\u00e9 jedlo, pr\u00edjemn\u00e1 atmosf\u00e9ra a profesion\u00e1lna a mil\u00e1 obsluha prispievaj\u00fa k\u00a0celkov\u00e9mu dojmu, ak\u00fd si z\u00a0ciest odn\u00e1\u0161ame. Atrakt\u00edvny image gastron\u00f3mie je d\u00f4le\u017eit\u00fd nielen pre jednotliv\u00e9 re\u0161taur\u00e1cie, ale pre cestovn\u00fd ruch ako tak\u00fd,\u201c <\/em>povedala na \u00favod Nora Gill, riadite\u013eka CzechTourism Slovensko<\/strong>, ktor\u00e1 tla\u010dov\u00fa konferenciu zorganizovala.<\/p>\n

VEDECK\u00c1 KNI\u017dNICA V\u00a0OLOMOUCI <\/strong><\/p>\n

Druh\u00e1 najstar\u0161ia kni\u017enica v \u010ceskej republike – VKOL<\/strong><\/a> – a pod\u013ea ve\u013ekosti kni\u017eni\u010dn\u00e9ho fondu tretia medzi podobn\u00fdmi pam\u00e4\u0165ov\u00fdmi in\u0161tit\u00faciami na \u00fazem\u00ed \u010ceska vo svojom fonde uchov\u00e1va viac ne\u017e 2,4 mili\u00f3na kni\u017eni\u010dn\u00fdch jednotiek a spravuje unik\u00e1tny s\u00fabor historick\u00fdch fondov.<\/p>\n

Jej s\u00fa\u010das\u0165ou bola od roku 1961 aj budova \u010cerven\u00e9ho kostola,<\/strong><\/a> p\u00f4vodne sakr\u00e1lna stavba nemeck\u00fdch evanjelikov z roku 1902, sl\u00fa\u017eiaca ako kni\u017eni\u010dn\u00fd depozit\u00e1r. V roku 2023 sa t\u00e1to novogotick\u00e1 dominanta centra Olomouca<\/strong><\/a> do\u010dkala rozsiahlej rekon\u0161trukcie a dnes pln\u00ed funkciu modern\u00e9ho kult\u00farno-vzdel\u00e1vacieho centra pre cel\u00fd Olomouck\u00fd kraj a\u00a0v\u0161etky jeho vekov\u00e9 kateg\u00f3rie.<\/p>\n

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Foto Archiv VKOL BoysPlayNice \u010cerven\u00fd kostel<\/em><\/p>\n

„Vedeck\u00e1 kni\u017enica v Olomouci m\u00e1 mno\u017estvo autorsk\u00fdch v\u00fdstav reprezentuj\u00facich jej bohat\u00fd a cenn\u00fd fond. Som rada, \u017ee sa k tak\u00fdmto v\u00fdstav\u00e1m zaradila aj expoz\u00edcia O umen\u00ed kuch\u00e1rskom. V\u00e1\u017eime si mo\u017enos\u0165 zdie\u013ea\u0165 so slovensk\u00fdm publikom t\u00fato t\u00e9mu zalo\u017een\u00fa na cenn\u00fdch zbierkach na\u0161ej kni\u017enice. Gastron\u00f3mia nepozn\u00e1 hranice a sp\u00e1ja \u013eud\u00ed po celom svete. Kuch\u00e1rske v\u00fdtla\u010dky nie s\u00fa len s\u00fabormi receptov, s\u00fa kronikou ka\u017edodennosti, odrazom kult\u00farnych hodn\u00f4t i premien \u017eivotn\u00e9ho \u0161t\u00fdlu naprie\u010d storo\u010diami. Prajem v\u00fdstave spokojn\u00fdch n\u00e1v\u0161tevn\u00edkov,\u201c <\/em>povedala o v\u00fdstave riadite\u013eka VKOL Iveta \u0164ulp\u00edkov\u00e1<\/strong> a za\u017eelala jej na Slovensku predov\u0161etk\u00fdm spokojn\u00fdch n\u00e1v\u0161tevn\u00edkov.<\/p>\n

V\u00fdstava O umen\u00ed kuch\u00e1rskom. Kuch\u00e1rske tla\u010de z fondu Vedeckej kni\u017enice v Olomouci<\/em><\/strong> predstavuje najzauj\u00edmavej\u0161ie kulin\u00e1rske publik\u00e1cie z bohat\u00e9ho fondu kni\u017enice po\u010das piatich storo\u010d\u00ed, od 16. <\/strong>a\u017e po 1. polovicu 20. storo\u010dia.<\/strong> A\u00a0pr\u00e1ve t\u00fato v\u00fdstavu maj\u00fa mo\u017enos\u0165 vidie\u0165 aj Slov\u00e1ci, 16. 5. \u2013 1.6. 2025<\/strong> v priestoroch \u010cesk\u00e9ho domu v Bratislave<\/strong> a\u00a0 10. 6. \u2013 30. 8. 2025<\/strong> v priestoroch Mestskej kni\u017enice Pie\u0161\u0165any<\/strong>.<\/p>\n

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Foto Archiv VKOL<\/em><\/p>\n

Prostredn\u00edctvom v\u00fdstavn\u00fdch panelov kombinuj\u00facich text a obraz sa zozn\u00e1mia s\u00a019 kulin\u00e1rskymi titulmi z fondu VKOL. V\u00fdstava predstav\u00ed najstar\u0161iu tla\u010den\u00fa kuch\u00e1rsku knihu vo fonde kni\u017ence – De honesta voluptate<\/em> z roku 1503<\/strong> talianskeho humanistu Bartholomea Sacchiho, ktor\u00e9ho humanistick\u00fd trakt\u00e1t o spr\u00e1vnom stravovan\u00ed sa pova\u017euje za najstar\u0161iu tla\u010den\u00fa kuch\u00e1rsku knihu. \u010criepky z kuchyne starovek\u00e9ho R\u00edma zase odhal\u00ed kompil\u00e1cia De re culinaria<\/em> (Bazilej, 1541),<\/strong> pripisovan\u00e1 zn\u00e1memu gurm\u00e1novi Apiciovi. \u010cesk\u00fa produkciu bude okrem in\u00e9ho zastupova\u0165 aj najstar\u0161ia \u010desk\u00e1 tla\u010den\u00e1 kuch\u00e1rska kniha vo fonde VKOL Kucha\u0159stv\u00ed alchymistu Bavora Rodovsk\u00e9ho z Husti\u0159an z roku 1591<\/em><\/strong> a\u00a0nebude ch\u00fdba\u0165 ani najsl\u00e1vnej\u0161ia Dom\u00e1c\u00ed kucha\u0159ka<\/em><\/strong> nezabudnute\u013enej Magdal\u00e9ny Dobromily Rettigovej, ktorej popul\u00e1rne dielo vych\u00e1dza dodnes.<\/p>\n

CZECH SPECIALS \u2013 PODPORA \u010cESKEJ GASTRON\u00d3MIE<\/strong><\/p>\n

Unik\u00e1tnu \u010desk\u00fa gastron\u00f3miu ur\u010den\u00fa v\u0161etk\u00fdm milovn\u00edkom dobr\u00e9ho jedla pri\u0161iel do Bratislavy predstavi\u0165 Czech Specials<\/strong><\/a> – <\/strong>partnersk\u00fd projekt agent\u00fary CzechTourism<\/strong> a Asoci\u00e1cie kuch\u00e1rov <\/strong>a cukr\u00e1rov \u010ceskej republiky. <\/strong>Czech Specials<\/strong><\/a> je certifika\u010dn\u00e1 zna\u010dka, ktor\u00e1 zaru\u010duje, \u017ee v certifikovan\u00fdch re\u0161taur\u00e1ci\u00e1ch a cukr\u00e1r\u0148ach ochutn\u00e1te autentick\u00e9 \u010desk\u00e9 jedl\u00e1 pripraven\u00e9 s najv\u00e4\u010d\u0161ou starostlivos\u0165ou a\u00a0s d\u00f4razom na kvalitu. Re\u0161taur\u00e1cie a cukr\u00e1rne zapojen\u00e9 do tohto projektu z\u00edskavaj\u00fa jedine\u010dn\u00fa pr\u00edle\u017eitos\u0165 zvidite\u013eni\u0165 sa a pril\u00e1ka\u0165 nielen dom\u00e1cich, ale aj zahrani\u010dn\u00fdch n\u00e1v\u0161tevn\u00edkov.<\/p>\n

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Foto M\u011bsto Litomy\u0161l<\/em><\/p>\n

\u201eCertifik\u00e1ciu m\u00f4\u017eu z\u00edska\u0165 v\u0161etky prev\u00e1dzky, ktor\u00e9 splnia z\u00e1kladn\u00fa podmienku \u2013 ma\u0165 v ponuke ur\u010den\u00fd po\u010det kvalitn\u00fdch \u010desk\u00fdch jed\u00e1l a z\u00e1kuskov, \u010di u\u017e v tradi\u010dnej alebo modernej forme. Pre re\u0161taur\u00e1cie plat\u00ed podmienka minim\u00e1lne 2 \u010desk\u00e9 alebo region\u00e1lne jedl\u00e1 a 1 tradi\u010dn\u00e1 polievka. Kaviarne a cukr\u00e1rne musia ma\u0165 v ponuke aspo\u0148 3 tradi\u010dn\u00e9 \u010desk\u00e9 z\u00e1kusky,\u201c <\/em>hovor\u00ed Lenka Nov\u00e1kov\u00e1 <\/strong>z\u00a0\u010ceskej centr\u00e1ly cestovn\u00e9ho ruchu CzechTourism.<\/strong><\/p>\n

Medzi certifikovan\u00fdmi podnikmi n\u00e1jdete mal\u00e9 rodinn\u00e9 hostince aj fine dining re\u0161taur\u00e1cie, hotelov\u00e9 re\u0161taur\u00e1cie, piv\u00e1rne aj zauj\u00edmav\u00e9 bistr\u00e1. Rovnako sa o certifik\u00e1ciu uch\u00e1dzaj\u00fa mal\u00e9 cukr\u00e1rne \u010di zn\u00e1me kaviarne. V\u0161etky ich n\u00e1jdete na port\u00e1li Kudyznudy.cz.<\/strong><\/a><\/p>\n

SPRIEVODCA MICHELIN V \u010cESKU<\/strong><\/p>\n

Sprievodca Michelin<\/strong><\/a> prid\u00e1va \u010cesko na zoznam hodnoten\u00fdch eur\u00f3pskych destin\u00e1ci\u00ed. In\u0161pektori Michelin u\u017e s\u00fa v ter\u00e9ne a h\u013eadaj\u00fa gastronomick\u00e9 poklady, a to nie len v Prahe, ale po celej krajine. Nov\u00fd v\u00fdber Michelin\u00a0Guide \u010cesko<\/strong><\/a> sa predstav\u00ed tento rok,\u00a0 anonymn\u00ed in\u0161pektori cestovali od Prahy cez Ostravu a\u017e po Brno a Plze\u0148, aby na\u0161li najlep\u0161ie re\u0161taur\u00e1cie, ktor\u00e9 pote\u0161ia dom\u00e1cich aj zahrani\u010dn\u00fdch gurm\u00e1nov. Od sprievodcu sa o\u010dak\u00e1va propag\u00e1cia kvalitnej \u010deskej gastron\u00f3mie v\u00a0zahrani\u010d\u00ed, podpora udr\u017eate\u013en\u00e9ho turizmu – Michelinsk\u00e9 re\u0161taur\u00e1cie varia \u010dasto z lok\u00e1lnych surov\u00edn, motiv\u00e1cia pre re\u0161taur\u00e1cie na zvy\u0161ovanie kvality a zv\u00fd\u0161enie prest\u00ed\u017ee pr\u00e1ce v\u00a0odbore.<\/p>\n

GASTRONOMICK\u00c9 SL\u00c1VNOSTI M. D. RETTIGOVEJ<\/strong><\/p>\n

Region\u00e1lne m\u00fazeum<\/strong> v Litomy\u0161li<\/strong><\/a> poz\u00fdva milovn\u00edkov dobr\u00e9ho jedla na v\u00edkend 24. a 25. m\u00e1ja 2025 do Litomy\u0161le,<\/strong> kde sa uskuto\u010dn\u00ed \u010fal\u0161\u00ed ro\u010dn\u00edk Gastronomick\u00fdch sl\u00e1vnost\u00ed Magdaleny Dobromily Rettigovej.<\/strong><\/a> Na tomto podujat\u00ed sa u\u017e od roku 2012 stret\u00e1vaj\u00fa popredn\u00ed \u010desk\u00ed \u0161\u00e9fkuch\u00e1ri, \u017eiaci gastronomick\u00fdch odborov, re\u0161taurat\u00e9ri aj amat\u00e9ri a pon\u00fakaj\u00fa svojim n\u00e1v\u0161tevn\u00edkom ochutn\u00e1vky nespo\u010detn\u00e9ho mno\u017estva receptov, nech\u00fdbaj\u00fa ani s\u00fa\u0165a\u017ee o najlep\u0161iu gastro\u0161pecialitu – b\u00e1bovku, gul\u00e1\u0161 \u010di raj\u010dinov\u00fa om\u00e1\u010dku.<\/p>\n

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Foto arch\u00edv Region\u00e1ln\u00ed muzeum v Litomy\u0161li<\/em><\/p>\n

\u201eMesto vzd\u00e1va hold najsl\u00e1vnej\u0161ej \u010deskej kuch\u00e1rke Magdalene Dobromile Rettigovej (1785 \u2013 1845), ktor\u00e1 tu pre\u017eila posledn\u00fa etapu svojho \u017eivota a je tu aj pochovan\u00e1. Jej Dom\u00e1ca kuch\u00e1rka, prv\u00fdkr\u00e1t vydan\u00e1 v roku 1826 sa\u00a0e\u0161te za jej \u017eivota do\u010dkala \u010fal\u0161\u00edch troch \u010desk\u00fdch vydan\u00ed a \u0161tyroch nemeck\u00fdch verzi\u00ed\u201c,\u00a0 <\/em>hovor\u00ed kur\u00e1torka Region\u00e1lneho m\u00fazea Litomy\u0161l, Hana Klime\u0161ov\u00e1 <\/strong>a\u00a0dod\u00e1va:<\/p>\n

\u201eK tohtoro\u010dn\u00e9mu 240. v\u00fdro\u010diu narodenia Rettigovej sme, okrem in\u00e9ho, pripravili o\u00a0nej a\u00a0o\u00a0Litomy\u0161li aj kr\u00e1tky spot, preto\u017ee spravujeme najv\u00e4\u010d\u0161iu zbierku predmetov a p\u00edsomnost\u00ed, ktor\u00e9 jej patrili. Pripomenuli sme si jej \u017eivotn\u00fd pr\u00edbeh i jej \u010fal\u0161iu tvorbu. Premi\u00e9ra spotu sa uskuto\u010dnila dnes v Bratislave, \u010desk\u00e1 bude a\u017e po\u010das sl\u00e1vnost\u00ed. Spot bude potom dostupn\u00fd na youtube kan\u00e1li Region\u00e1lneho m\u00fazea v Litomy\u0161li.\u201c<\/em><\/p>\n

JIHO\u010cESK\u00c9\u00a0 DIVADLO alebo AKO NAK\u0154MI\u0164 DIKT\u00c1TORA<\/strong><\/p>\n

Jiho\u010desk\u00e9 divadlo<\/strong><\/a> je jedin\u00e9 profesion\u00e1lne divadlo so \u0161tyrmi umeleck\u00fdmi s\u00fabormi na juhu \u010ciech a v \u010cesk\u00fdch Bud\u011bjoviciach m\u00e1 viac ne\u017e storo\u010dn\u00fa trad\u00edciu. Zastre\u0161uje \u0161tyri samostatne p\u00f4sobiace umeleck\u00e9 s\u00fabory \u2013 \u010dinohru, operu, balet a Mal\u00e9 divadlo. U\u017e 10 rokov je jeho s\u00fa\u010das\u0165ou aj EDU centrum A3D,<\/strong><\/a> ktor\u00e9 prep\u00e1ja divadlo so \u0161kolami, rodinami i \u0161irokou verejnos\u0165ou prostredn\u00edctvom tvoriv\u00fdch a vzdel\u00e1vac\u00edch programov. P\u00fdchou divadla je aj jeho letn\u00e1 sc\u00e9na, unik\u00e1tne ot\u00e1\u010dav\u00e9 h\u013eadisko<\/strong><\/a> v \u010ceskom Krumlove,<\/strong> kde sa ka\u017edoro\u010dne stret\u00e1vaj\u00fa tis\u00edce div\u00e1kov pri jedine\u010dnom divadelnom z\u00e1\u017eitku pod hol\u00fdm nebom.<\/p>\n

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Autorom fotografi\u00ed predstavenia Ako nak\u0155mi\u0165 dikt\u00e1tora<\/em> je Hynek Glos<\/strong><\/p>\n

Jiho\u010desk\u00e9 divadlo b\u00fara hranice divadeln\u00e9ho z\u00e1\u017eitku \u00a0a\u00a0pokra\u010duje v objavovan\u00ed netradi\u010dn\u00fdch foriem imerz\u00edvneho divadla, kde div\u00e1k nie je len pas\u00edvnym pozorovate\u013eom, ale aj akt\u00edvnym \u00fa\u010dastn\u00edkom, ktor\u00fd pr\u00edbehy vn\u00edma v\u0161etk\u00fdmi zmyslami: okrem hrania a\u00a0rozpr\u00e1vania sa tu aj var\u00ed a ochutn\u00e1va. Divadlo tak nadv\u00e4zuje na sk\u00fasenosti z festivalu Ji\u017en\u00ed Sv\u00e9r\u00e1z,<\/strong><\/a> kde jedlo pravidelne sl\u00fa\u017ei ako most medzi javiskom a publikom.<\/p>\n

Inscen\u00e1cia Ako nak\u0155mi\u0165 dikt\u00e1tora,<\/strong><\/a> adapt\u00e1cia knihy po\u013esk\u00e9ho novin\u00e1ra Witolda Szab\u0142owsk\u00e9ho, pribli\u017euje v\u00fdpovede osobn\u00fdch kuch\u00e1rov sl\u00e1vnych dikt\u00e1torov. T\u00ed museli nielen napodobni\u0165 recepty matiek svojich p\u00e1nov, ale \u010dasto aj kroti\u0165 ich n\u00e1lady \u2013 preto\u017ee s\u00fdty vl\u00e1dca robil zmierlivej\u0161ie rozhodnutia ne\u017e hladn\u00fd.<\/p>\n

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Autorom fotografi\u00ed predstavenia Ako nak\u0155mi\u0165 dikt\u00e1tora<\/em> je Hynek Glos<\/strong><\/p>\n

Herci po\u010das predstavenia navaria 6 autentick\u00fdch jed\u00e1l Sadd\u00e1ma Husajna, Pol Pota a Envera Hod\u017eu. Div\u00e1ci po\u010duj\u00fa svedectv\u00e1 o totalitn\u00fdch re\u017eimoch, c\u00edtia exotick\u00e9 v\u00f4ne a na z\u00e1ver ochutnaj\u00fa napr\u00edklad \u0161al\u00e1t z roztl\u010denej uhorky, brav\u010dov\u00e9 v karameli alebo polievku tikr\u00edtsk\u00fdch zlodejov.<\/p>\n

Na rolu kuch\u00e1rov sa \u00fa\u010dinkuj\u00faci pripravovali nielen herecky, ale aj kulin\u00e1rsky \u2013 pod veden\u00edm here\u010dky a kuch\u00e1rky Anny Kamen\u00edkovej<\/strong> absolvovali kuch\u00e1rsky kurz priamo na javisku aj v \u010deskobud\u011bjovickom bistre Na l\u017e\u00edci.<\/strong><\/a> Ako nak\u0155mi\u0165 dikt\u00e1tora<\/em> nie je len inscen\u00e1cia, ale zmyslov\u00fd z\u00e1\u017eitok, ktor\u00fd chut\u00ed, vonia a pretrv\u00e1va e\u0161te dlho po potlesku.<\/p>\n

Tipy na v\u00fdlety za gastroz\u00e1\u017eitkami po celom \u010cesku n\u00e1jdete na <\/strong>www.kudyznudy.cz<\/strong><\/a>. Cestu si napl\u00e1nujte s\u00a0aplik\u00e1ciou <\/strong>mapy.cz<\/strong><\/a>, ktor\u00fa si stiahnete\u00a0<\/strong>tu<\/strong><\/a>.<\/strong><\/p>\n

Fotografia na titulke: Foto M\u011bsto Litomy\u0161l<\/em><\/p>\n

Autorom fotografi\u00ed predstavenia Ako nak\u0155mi\u0165 dikt\u00e1tora je Hynek Glos.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Jedine\u010dnos\u0165, delikatesu a hist\u00f3riu \u010deskej gastron\u00f3mie rovnako ako i jej prienik do imerz\u00edvneho divadla \u010di sveta Michelinsk\u00e9ho sprievodcu dnes do Bratislavy pri\u0161li predstavi\u0165 z\u00e1stupcovia Vedeckej kni\u017enice v Olomouci, projektu CzechSpecials, Region\u00e1lneho m\u00fazea v Litomy\u0161li a Jiho\u010desk\u00e9ho divadla. \u010cesk\u00e1 kuchy\u0148a toti\u017e u\u017e d\u00e1vno nie s\u00fa len m\u00e4sit\u00e9 jedl\u00e1 s hust\u00fdmi om\u00e1\u010dkami. Foto: M\u011bsto Litomy\u0161l \u201eN\u00e1roky n\u00e1v\u0161tevn\u00edkov […]<\/p>\n","protected":false},"author":10,"featured_media":93962,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,50,48],"tags":[364],"class_list":["post-93959","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-real-estate","category-radim-vam","category-umenie-a-kultura","tag-gastronomia","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/93959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=93959"}],"version-history":[{"count":2,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/93959\/revisions"}],"predecessor-version":[{"id":93972,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/93959\/revisions\/93972"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/93962"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=93959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=93959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=93959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}