{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/igcat.org\/es\/","author_name":"Diane Dodd","author_url":"https:\/\/igcat.org\/es\/author\/diane\/","title":"Anglos would &#039;be upset if Gallic gastronomy died&#039; - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"npor3uVIK9\"><a href=\"https:\/\/igcat.org\/es\/anglos-would-be-upset-if-gallic-gastronomy-died\/\">Anglos would &#039;be upset if Gallic gastronomy died&#039;<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/igcat.org\/es\/anglos-would-be-upset-if-gallic-gastronomy-died\/embed\/#?secret=npor3uVIK9\" width=\"600\" height=\"338\" title=\"\u00abAnglos would &#039;be upset if Gallic gastronomy died&#039;\u00bb \u2014 IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"npor3uVIK9\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/igcat.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/igcat.org\/wp-content\/uploads\/2014\/03\/f166197e3f1bfe0a8c93ad905c2242e281b92f01c3b17480564d0ecc91c93b5e.jpg","thumbnail_width":468,"thumbnail_height":249,"description":"French gastronomy is so unique that Unesco took the step of ganting it heritage status. But times are changing it seems and French culinary habits and dishes are under threat, the country&#8217;s top celebrity chef Alain Ducasse says. The French way of eating is one of the primary cultural and economic assets of the country [&hellip;]"}