<http://webisa.webdatacommons.org/260349351>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<wikipedia.org> .
<http://webisa.webdatacommons.org/prov/12395165>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/prov/452145401>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/prov/1629920>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/prov/372665014>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/prov/208237299>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/prov/66048693>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/260349351> .
<http://webisa.webdatacommons.org/260349351>	<http://www.w3.org/ns/prov#value>	"His articles have appeared in about 50 publications, print and online, including The Los Angeles Times, San Francisco Chronicle, Bon App??tit, Gourmet, Gastronomica, The Art of Eating, Australian Financial Review, Salon.com, Epicurious.com and Concierge.com." .
<http://webisa.webdatacommons.org/260349351>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .