{"article":{"__typename":"BlogArticle","id":"BlogArticle:27875","isTnfCompatible":true,"datePublished":"2009-10-08T10:45:01Z","title":"SLIDE SHOW: 30 Courses and Lots of Leftovers","slug":"slide-show-30-courses-and-lots-of-leftovers","wordCount":38,"layout":"standard","isFreelance":false,"isPython3":true,"preview":null,"watsonInfo":{"topCategory":{"full":"","one":null,"two":null,"three":null,"four":null,"__typename":"WatsonTopCategory"},"categories":[],"__typename":"WatsonInfo","keywords":[]},"grapeshot":{"segments":[],"__typename":"Grapeshot"},"editorialMotivation":{"slug":"","__typename":"EditorialMotivation"},"editorialProject":null,"seoTitle":"SLIDE SHOW: 30 Courses and Lots of Leftovers","shareTitle":"SLIDE SHOW: 30 Courses and Lots of Leftovers","dek":"","shareDek":"David Nakamura explains how to prepare for and enjoy a 30-course meal.","url":"https://www.theatlantic.com/health/archive/2009/10/slide-show-30-courses-and-lots-of-leftovers/27875/","ampUrl":"https://amp.theatlantic.com/amp/article/27875/","fbiaUrl":"https://www.theatlantic.com/facebook-instant/article/27875/","canonicalUrl":"https://www.theatlantic.com/health/archive/2009/10/slide-show-30-courses-and-lots-of-leftovers/27875/","hasMeter":true,"dateModified":"2009-10-08T18:03:09Z","shareImage2x1":null,"primaryChannel":{"displayName":"Health","__typename":"Channel","slug":"health"},"authors":[{"displayName":"David Nakamura","socialMedia":[{"platform":"EMAIL","url":"davidnakamura2009@gmail.com","__typename":"SocialMedia"}],"__typename":"Author","id":"Author:1741","url":"https://www.theatlantic.com/author/david-nakamura/","biography":{"default":"David Nakamura is a staff writer for The Washington Post who believes that safe tap water is an important ingredient for any city that aspires to food supremacy.","__typename":"Biography"}}],"channels":[{"slug":"health","__typename":"Channel"}],"primaryCategory":{"__typename":"Channel","displayName":"Health","url":"https://www.theatlantic.com/health/","slug":"health"},"secondaryByline":"","reviews":[],"shareImage1x1":null,"shareImage16x9":null,"shareImage4x3":null,"shareImageDefault":null,"shareImageSquareDefault":null,"shareImageLeadArt":null,"shareText":null,"content":[{"__typename":"ArticleLegacyHtml","tagName":"DIV","idAttr":"","className":"","style":"","innerHtml":"

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Photo by David Nakamura

The restaurant, Bairin, is no nondescript chain; it has been in business for 35 years.

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30 Courses and Lots of Leftovers."}],"leadArt":null,"embeds":[],"categories":[{"slug":"food","__typename":"Category"}],"editorsNote":null,"advertisingInfo":{"disableHouseAd":false,"__typename":"AdvertisingInfo"}}}