{"id":27,"date":"2025-09-03T13:32:31","date_gmt":"2025-09-03T13:32:31","guid":{"rendered":"https:\/\/sensorysemantics.ch\/?page_id=27"},"modified":"2025-09-12T08:23:31","modified_gmt":"2025-09-12T08:23:31","slug":"publikationen","status":"publish","type":"page","link":"https:\/\/sensorysemantics.ch\/index.php\/publikationen\/","title":{"rendered":"Publications"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Publications<\/strong> <\/p>\n\n\n\n

Runte, M., Nuessli Guth, J. (2024): S\u00fc\u00df, sweet und tian. Eine sensorische und kultur\u00fcbergreifende Perspektive auf Geschmacksw\u00f6rter mit Schwerpunkt auf s\u00fc\u00df. In: Diemer, Stefan (Ed.): Sprache und Essen. Ansichten einer linguistischen Kulinaristik. Jahrbuch f\u00fcr Kulinaristik. The German Journal of Food Studies and Hospitality. Vol 6, 313 \u2013 332. Konigshausen & Neumann, W\u00fcrzburg, Deutschland.  <\/p>\n\n\n\n

Runte, M., Nuessli Guth, J., Ammann, J. (2024): Consumers\u2019 Perception of Plant-Based Alternatives and Changes over Time. A Linguistic Analysis across Three Countries and Ten Years. Food Quality and Preference 113. https:\/\/doi.org\/10.1016\/j.foodqual.2023.105057<\/a>    <\/p>\n\n\n\n

Ammann J., Nuessli Guth J., Runte M. (2024). Plant-Based Alternatives \u2013 an Analysis of the Last Ten Years. Swiss Agricultural Research, 15, 98-103. https:\/\/doi.org\/10.34776\/afs15-98<\/a><\/p>\n\n\n\n

Ammann J., Nuessli Guth. J., Runte M. (2023). What consumers think about plant-based alternatives in the US, India and Switzerland. Baking Europe, 50-53. <\/p>\n\n\n\n

Nuessli Guth, J. (2023). Sensorische Sprache \u2013 der Schl\u00fcssel zur Kommunikation \u00fcber sinnliche Wahrnehmung. In: Fachvokabular Sensorik. Praxisleitfaden zur Beschreibung von Lebensmitteln. DLG e.V. \u2013 Ausschuss Sensorik, Frankfurt am Main, Deutschland. 2. Auflage, 39 \u2013 43. <\/p>\n\n\n\n

Runte, M., Nuessli Guth, J. (2020): Sensorische Sprache im Fokus. Ein interdisziplin\u00e4rer Austausch zu Geschmacksbeschreibungen. Publikation zum interdisziplin\u00e4ren Symposium. Museum Tinguely. S. 40-47, 2020.  <\/p>\n\n\n\n

Runte, M. (2017): Der Geschmack von Schokolade. \u00dcber die Bedeutung von Assoziationen. In: Perrin, D., Kleinberger, U. (Eds.): Doing Applied Linguistics: Enabling Transdisciplinary Communication. Berlin\/Boston: de Gruyter. S. 44-51. https:\/\/doi.org\/10.1515\/9783110496604-006<\/a>  <\/p>\n\n\n\n

Nuessli Guth, J., Runte, M. (2017): Odour Descriptions from a Language Perspective. In: B\u00fcttner, Andrea (Ed.): Handbook of Odour. Springer. S. 1013-1026. https:\/\/doi.org\/10.1007\/978-3-319-26932-0_53<\/a> <\/p>\n\n\n\n

Gm\u00fcr, A., Nuessli Guth, J., Runte, M., Siegrist, M. (2015): From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. Food Quality and Preference 40, 77-86. https:\/\/doi.org\/10.1016\/j.foodqual.2014.09.001<\/a><\/p>\n\n\n\n

Bieler, L., Runte, M. (2010): Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven. In: Lexicographica. Series maior. Bd. 26. S. 109-128.  <\/p>\n\n\n\n

Nuessli Guth, J., Escher, F. (2009): Language of Food Perception: A Sensory Perspective to Build a Bridge Between Semantics and Taste. Conference Abstract. Chemical Senses 34 (3), E16-E16.  <\/p>\n\n\n\n

Nuessli, J., Escher, F. (2009): Sensorische Aspekte der Lebensmittelverarbeitung. In: Fehr, J. Folkers, G. (Eds.): Gef\u00fchle zeigen. Manifestationen emotionaler Prozesse. Edition Collegium Helveticum, Band 5, 435-443. Chronos-Verlag, Z\u00fcrich, Schweiz. <\/p>\n\n\n\n

P\u00e9neau, S., Linke, A., Escher, F., Nuessli, J. (2009): Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111 (3). S. 243-256. <\/p>\n\n\n\n

P\u00e9neau, S., Brockhoff, P., Hoehn, E., Escher, F., Nuessli, J. (2007): Relating consumer evaluation of apple freshness to sensory and physico-chemical measurements. Journal of Sensory Studies 22, 313-335.   <\/p>\n\n\n\n

P\u00e9neau, S., Brockhoff, P., Escher, F., Nuessli, J. (2007): A comprehensive approach to evaluate the freshness of strawberries and carrots. Postharvest Biology and Technology 45, 20-29.  <\/p>\n\n\n\n

P\u00e9neau, S., Hoehn, E., Roth, H.-R., Escher, F., Nuessli, J. (2006): Importance and consumer perception of freshness of apples. Food Quality and Preference.17 (1-2), 9-19. <\/p>\n\n\n\n

Linke, A., Nuessli, J. (Eds.) (2005): Semantik der Sinne. Proceedings zur Tagung Semantik der Sinne am 18. und 19. Juni 2004. ETH Z\u00fcrich, Z\u00fcrich, Schweiz. <\/p>\n\n\n\n

<\/div>\n\n\n\n

Presentations<\/strong> <\/p>\n\n\n\n

Maren Runte, Jeannette Nuessli Guth: Semantics of taste \u2013 a joint venture between linguistics and sensory science.  AILA World Congress, Groningen, Netherlands. August 15- 21, 2021.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Zur Semantik von Geschmacksw\u00f6rtern. Ein interdisziplin\u00e4rer Vortrag mit praktischer \u00dcbung. ASTTI-Tagung, Fribourg, Switzerland. October 25 \u2013 27, 2019.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: A pilot study on Chinese taste vocabulary and its comparison to European languages: Culture differences of sweet as an example. 13th Pangborn Sensory Science Symposium, Edinburgh, UK. August, July 28 to August 1, 2019.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Sensory Language and the Semantics of Taste \u2013 ein interdisziplin\u00e4rer Austausch zu Geschmack. Reden \u00fcber Geschmack \u2013 ein linguistischer Input. Symposium zu Geschmack und Esskultur, Museum Tinguely, Basel, Switzerland. April 5 \u2013 6, 2019.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Is it just sour grapes? A cross-language approach to understand taste. 12th Pangborn Sensory Science Symposium, Providence, USA, August 20 to 24, 2017.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Bitter is bitter, isn\u2019t it? The meaning of sensory descriptors for panelists and consumers. A sensory science perspective. FaCT \u2013 2nd International Conference \u2013 Food and Translation. Catania, Italy. May 19 \u2013 21, 2016. <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: How about hot and spicy in sensory and linguistics: Cross-cultural insights and language concepts. 12th Pangborn Sensory Science Symposium, G\u00f6teborg, Sweden. August 23 \u2013 27, 2015. <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Reden \u00fcber Geschmack. Sprachenmatin\u00e9e der Bundeskanzlei. Bern, Switzerland. November 21, 2013. <\/p>\n\n\n\n

Jeannette Nuessli Guth, Angelina Gm\u00fcr, Maren Runte, Michael Siegrist: Reporting and communicating emotions in the German language. 11th<\/sup> Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil. August 11 \u2013 15, 2013.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Listening to consumers: What are they talking about?!. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland. September 9 to 12, 2012.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Maren Runte: Linguistic Features in Taste Communication. The XXIst Congress 2011 of European Chemoreception Research Organization, ECRO 2011, Manchester, UK. September 7 \u2013 10, 2011. <\/p>\n\n\n\n

Maren Runte: The associative structure of \u201afruity\u2018. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 \u2013 16, 2011.  <\/p>\n\n\n\n

Maren Runte, Christos Br\u00e4unle: Presentation: The SenS Database. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 \u2013 16, 2011. <\/p>\n\n\n\n

Larissa Bieler, Jeannette Nuessli Guth, Christos Br\u00e4unle: Sensory Language and The Semantics of Taste. Atelier Le Sensolier l\u2019Institute Paul Bocuse, Lyon, France. January 28, 2011. <\/p>\n\n\n\n

Larissa Bieler, Angelika Linke, Maren Runte: Meaning as an interactive achievement: negotiating sensory semantics. International Conference on Conversational Analysis, Mannheim, Germany. July 4 \u2013 8, 2010.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Language in Food Sensory Science: Methods and Patterns of Disagreement. Jahrestagung der Deutschen Gesellschaft f\u00fcr Sprachwissenschaft, Berlin, Germany. February 24 \u2013 26, 2010.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Der Geschmack und seine Sprache. Das Projekt ‚Sensory Language and the Semantics of Taste‘. Naturforschende Gesellschaft Oberwallis, Brig, Switzerland. January 26, 2010. <\/p>\n\n\n\n

Maren Runte: Semantik der Sinne. Die lexikografische Erfassung von Geschmacksbegriffen. Linguistisches Kolloquium, Universit\u00e4t Duisburg-Essen, Essen, Germany. January 19, 2010. <\/p>\n\n\n\n

Jeannette Nuessli Guth: Einblicke in die Lebensmittelsensorik: Wahrnehmen und Verbalisieren von Sinneseindr\u00fccken. P\u00e4dagogische Hochschule des Kantons St. Gallen, Rorschach, Switzerland. October 28, 2009.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Wie schmeckt Schokolade? Sinnliches Erlebnis aus dem Blickwinkel der Lebensmittelwissenschaft. Coop Frauenbund Kreuzlingen, Kreuzlingen, Switzerland October 14, 2009. <\/p>\n\n\n\n

Jeannette Nuessli Guth: Wahrnehmung im Blickwinkel der Lebensmittelsensorik. Gymnasium M\u00fcnchenstein, M\u00fcnchenstein, Switzerland. September 10, 2009.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Daniela Wagner: Sensory language from a linguistic perspective \u2013 new ways in better understanding taste communication. 8th Pangborn Sensory Science Symposium, Florence, Italy, July 26 to 30, 2009.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Verbalization of Taste Perception – Going Beyond Sensory Science. Seminar Institute for Environmental Decisions, ETH Z\u00fcrich, Zurich, Switzerland. December 18, 2008.  <\/p>\n\n\n\n

Jeannette Nuessli Guth: Aus dem Blickwinkel der Lebensmittelwissenschaft: Das sinnliche Erlebnis von Essen und Trinken. Herbstveranstaltung, Thurgauer Frauenarchiv, Frauenfeld, Switzerland. September 30, 2008.  <\/p>\n\n\n\n

Jeannette Nuessli Guth, Felix Escher: From Physical Stimuli to Verbalization of Sensory Perception – A Food Sensory Science Perspective. Third International Conference of the German Cognitive Linguistics Association, Leipzig, Germany. September 25 \u2013 27, 2008. <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Publications  Runte, M., Nuessli Guth, J. (2024): S\u00fc\u00df, sweet und tian. Eine sensorische und kultur\u00fcbergreifende Perspektive auf Geschmacksw\u00f6rter mit Schwerpunkt auf s\u00fc\u00df. In: Diemer, Stefan (Ed.): Sprache und Essen. Ansichten einer linguistischen Kulinaristik. Jahrbuch f\u00fcr Kulinaristik. The German Journal of Food Studies and Hospitality. Vol 6, 313 \u2013 332. Konigshausen & Neumann, W\u00fcrzburg, Deutschland.   Runte, M., Nuessli Guth, J., Ammann, J. (2024): Consumers\u2019 Perception of Plant-Based Alternatives and Changes over Time. A Linguistic Analysis across Three Countries and Ten Years. Food Quality and Preference 113. https:\/\/doi.org\/10.1016\/j.foodqual.2023.105057     Ammann J., Nuessli Guth J., Runte M. (2024). Plant-Based Alternatives \u2013 an Analysis of the Last Ten Years. Swiss Agricultural Research, 15, 98-103. https:\/\/doi.org\/10.34776\/afs15-98 Ammann J., Nuessli Guth. J., Runte M. (2023). What consumers think about plant-based alternatives in the US, India and Switzerland. Baking Europe, 50-53.  Nuessli Guth, J. (2023). Sensorische Sprache \u2013 der Schl\u00fcssel zur Kommunikation \u00fcber sinnliche Wahrnehmung. In: Fachvokabular Sensorik. Praxisleitfaden zur Beschreibung von Lebensmitteln. DLG e.V. \u2013 Ausschuss Sensorik, Frankfurt am Main, Deutschland. 2. Auflage, 39 \u2013 43.  Runte, M., Nuessli Guth, J. (2020): Sensorische Sprache im Fokus. Ein interdisziplin\u00e4rer Austausch zu Geschmacksbeschreibungen. Publikation zum interdisziplin\u00e4ren Symposium. Museum Tinguely. S. 40-47, 2020.   Runte, M. (2017): Der Geschmack von Schokolade. \u00dcber die Bedeutung von Assoziationen. In: Perrin, D., Kleinberger, U. (Eds.): Doing Applied Linguistics: Enabling Transdisciplinary Communication. Berlin\/Boston: de Gruyter. S. 44-51. https:\/\/doi.org\/10.1515\/9783110496604-006   Nuessli Guth, J., Runte, M. (2017): Odour Descriptions from a Language Perspective. In: B\u00fcttner, Andrea (Ed.): Handbook of Odour. Springer. S. 1013-1026. https:\/\/doi.org\/10.1007\/978-3-319-26932-0_53  Gm\u00fcr, A., Nuessli Guth, J., Runte, M., Siegrist, M. (2015): From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. Food Quality and Preference 40, 77-86. https:\/\/doi.org\/10.1016\/j.foodqual.2014.09.001 Bieler, L., Runte, M. (2010): Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven. In: Lexicographica. Series maior. Bd. 26. S. 109-128.   Nuessli Guth, J., Escher, F. (2009): Language of Food Perception: A Sensory Perspective to Build a Bridge Between Semantics and Taste. Conference Abstract. Chemical Senses 34 (3), E16-E16.   Nuessli, J., Escher, F. (2009): Sensorische Aspekte der Lebensmittelverarbeitung. In: Fehr, J. Folkers, G. (Eds.): Gef\u00fchle zeigen. Manifestationen emotionaler Prozesse. Edition Collegium Helveticum, Band 5, 435-443. Chronos-Verlag, Z\u00fcrich, Schweiz.  P\u00e9neau, S., Linke, A., Escher, F., Nuessli, J. (2009): Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111 (3). S. 243-256.  P\u00e9neau, S., Brockhoff, P., Hoehn, E., Escher, F., Nuessli, J. (2007): Relating consumer evaluation of apple freshness to sensory and physico-chemical measurements. Journal of Sensory Studies 22, 313-335.    P\u00e9neau, S., Brockhoff, P., Escher, F., Nuessli, J. (2007): A comprehensive approach to evaluate the freshness of strawberries and carrots. Postharvest Biology and Technology 45, 20-29.   P\u00e9neau, S., Hoehn, E., Roth, H.-R., Escher, F., Nuessli, J. (2006): Importance and consumer perception of freshness of apples. Food Quality and Preference.17 (1-2), 9-19.  Linke, A., Nuessli, J. (Eds.) (2005): Semantik der Sinne. Proceedings zur Tagung Semantik der Sinne am 18. und 19. Juni 2004. ETH Z\u00fcrich, Z\u00fcrich, Schweiz.  Presentations  Maren Runte, Jeannette Nuessli Guth: Semantics of taste \u2013 a joint venture between linguistics and sensory science.  AILA World Congress, Groningen, Netherlands. August 15- 21, 2021.   Jeannette Nuessli Guth, Maren Runte: Zur Semantik von Geschmacksw\u00f6rtern. Ein interdisziplin\u00e4rer Vortrag mit praktischer \u00dcbung. ASTTI-Tagung, Fribourg, Switzerland. October 25 \u2013 27, 2019.   Jeannette Nuessli Guth, Maren Runte: A pilot study on Chinese taste vocabulary and its comparison to European languages: Culture differences of sweet as an example. 13th Pangborn Sensory Science Symposium, Edinburgh, UK. August, July 28 to August 1, 2019.   Jeannette Nuessli Guth, Maren Runte: Sensory Language and the Semantics of Taste \u2013 ein interdisziplin\u00e4rer Austausch zu Geschmack. Reden \u00fcber Geschmack \u2013 ein linguistischer Input. Symposium zu Geschmack und Esskultur, Museum Tinguely, Basel, Switzerland. April 5 \u2013 6, 2019.   Jeannette Nuessli Guth, Maren Runte: Is it just sour grapes? A cross-language approach to understand taste. 12th Pangborn Sensory Science Symposium, Providence, USA, August 20 to 24, 2017.   Jeannette Nuessli Guth: Bitter is bitter, isn\u2019t it? The meaning of sensory descriptors for panelists and consumers. A sensory science perspective. FaCT \u2013 2nd International Conference \u2013 Food and Translation. Catania, Italy. May 19 \u2013 21, 2016.  Jeannette Nuessli Guth, Maren Runte: How about hot and spicy in sensory and linguistics: Cross-cultural insights and language concepts. 12th Pangborn Sensory Science Symposium, G\u00f6teborg, Sweden. August 23 \u2013 27, 2015.  Jeannette Nuessli Guth, Maren Runte: Reden \u00fcber Geschmack. Sprachenmatin\u00e9e der Bundeskanzlei. Bern, Switzerland. November 21, 2013.  Jeannette Nuessli Guth, Angelina Gm\u00fcr, Maren Runte, Michael Siegrist: Reporting and communicating emotions in the German language. 11th Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil. August 11 \u2013 15, 2013.   Jeannette Nuessli Guth, Maren Runte: Listening to consumers: What are they talking about?!. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland. September 9 to 12, 2012.   Jeannette Nuessli Guth, Maren Runte: Linguistic Features in Taste Communication. The XXIst Congress 2011 of European Chemoreception Research Organization, ECRO 2011, Manchester, UK. September 7 \u2013 10, 2011.  Maren Runte: The associative structure of \u201afruity\u2018. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 \u2013 16, 2011.   Maren Runte, Christos Br\u00e4unle: Presentation: The SenS Database. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 \u2013 16, 2011.  Larissa Bieler, Jeannette Nuessli Guth, Christos Br\u00e4unle: Sensory Language and The Semantics of Taste. Atelier Le Sensolier l\u2019Institute Paul Bocuse, Lyon, France. January 28, 2011.  Larissa Bieler, Angelika Linke, Maren Runte: Meaning as an interactive achievement: negotiating sensory semantics. International Conference on Conversational Analysis, Mannheim, Germany. July 4 \u2013 8, 2010.   Jeannette Nuessli Guth: Language in Food Sensory Science: Methods and Patterns of Disagreement. Jahrestagung der Deutschen Gesellschaft f\u00fcr Sprachwissenschaft, Berlin, Germany. February 24 \u2013 26, 2010.   Jeannette Nuessli Guth: Der Geschmack und seine Sprache. Das Projekt ‚Sensory Language and the Semantics of Taste‘. Naturforschende Gesellschaft Oberwallis, Brig, Switzerland. January 26, 2010.  Maren Runte: Semantik der Sinne. Die lexikografische Erfassung von Geschmacksbegriffen. Linguistisches Kolloquium, Universit\u00e4t Duisburg-Essen, Essen, Germany. January 19, 2010.  Jeannette Nuessli Guth: Einblicke in die Lebensmittelsensorik: Wahrnehmen und Verbalisieren von Sinneseindr\u00fccken. P\u00e4dagogische Hochschule des Kantons St. Gallen, Rorschach, Switzerland. October 28, 2009.   Jeannette Nuessli Guth: Wie schmeckt Schokolade? Sinnliches Erlebnis aus dem Blickwinkel der Lebensmittelwissenschaft. Coop Frauenbund Kreuzlingen, Kreuzlingen, Switzerland October 14, 2009.  Jeannette Nuessli Guth: Wahrnehmung im Blickwinkel der Lebensmittelsensorik. Gymnasium M\u00fcnchenstein, M\u00fcnchenstein, Switzerland. September 10, 2009.   Jeannette Nuessli Guth, Daniela Wagner: Sensory language from a linguistic perspective \u2013 new ways in better understanding taste communication. 8th Pangborn Sensory Science Symposium, Florence, Italy, July 26 to 30, 2009.   Jeannette Nuessli Guth: Verbalization of Taste Perception – Going Beyond Sensory Science. Seminar Institute for Environmental Decisions, ETH Z\u00fcrich, Zurich, Switzerland. December 18, 2008.   Jeannette Nuessli Guth: Aus dem Blickwinkel der Lebensmittelwissenschaft: Das sinnliche Erlebnis von Essen und Trinken. Herbstveranstaltung, Thurgauer Frauenarchiv, Frauenfeld, Switzerland. September 30, 2008.   Jeannette Nuessli Guth, Felix Escher: From Physical Stimuli to Verbalization of Sensory Perception – A Food Sensory Science Perspective. Third International Conference of the German Cognitive Linguistics Association, Leipzig, Germany. September 25 \u2013 27, 2008. <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-27","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/pages\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":6,"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/pages\/27\/revisions"}],"predecessor-version":[{"id":112,"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/pages\/27\/revisions\/112"}],"wp:attachment":[{"href":"https:\/\/sensorysemantics.ch\/index.php\/wp-json\/wp\/v2\/media?parent=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}