{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/igcat.org\/es\/","author_name":"Fabrizia","author_url":"https:\/\/igcat.org\/es\/author\/f-toccoliigcat-org\/","title":"South Aegean: Gastronomy knowledge transfer across generations - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"h9MjWjRS34\"><a href=\"https:\/\/igcat.org\/es\/south-aegean-gastronomy-knowledge-transfer-across-generations\/\">South Aegean: Gastronomy knowledge transfer across generations<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/igcat.org\/es\/south-aegean-gastronomy-knowledge-transfer-across-generations\/embed\/#?secret=h9MjWjRS34\" width=\"600\" height=\"338\" title=\"\u00abSouth Aegean: Gastronomy knowledge transfer across generations\u00bb \u2014 IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"h9MjWjRS34\" 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\/2018\/03\/Aegean-Mamas-e1523383046398.jpg","thumbnail_width":540,"thumbnail_height":369,"description":"Who knows more about traditional cuisine than our elder family members? The event \u201cAegean mamas know best\u201d was developed in the framework of the Taste the Season programme by South Aegean, European Region of Gastronomy Awarded 2019. Organized under the auspices of the Region\u2019s Ambassador Chef Argiro Barbarigou, the day focused on Aegean gastronomy, addressing [&hellip;]"}