{"object":[{"sourceId":{"label":"Source ID","value":"205088"},"primaryMedia":{"value":"https://digitalarchive.tpl.ca/internal/media/dispatcher/1840656/full"},"displayDate":{"label":"Date","value":"5/13/1990"},"invno":{"label":"Object number","value":"TSPA_0021037F"},"onview":{"label":"On View","value":"0"},"id":{"label":"Id","value":"7562211"},"title":{"label":"Title","value":"Creative cooks: Four Seasons chefs, from left, Patrick Lin, Phillippe Egalon and Kerry Sear have come up with some bold new dishes, including veal with grapefruit and caviar"},"classification":{"label":"Format","value":"Picture"}}]}