{"version":"1.0","provider_name":"Gereons Keuken Thuis","provider_url":"https:\/\/gereonskeukenthuis.nl\/blog","author_name":"gereon de leeuw","author_url":"https:\/\/gereonskeukenthuis.nl\/blog\/author\/gereon-de-leeuw\/","title":"1820 Magazine, the art of Italian gastronomy. - Gereons Keuken Thuis","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"AFUoBvV0i7\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/1820-magazine-the-art-of-italian-gastronomy\/\">1820 Magazine, the art of Italian gastronomy.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gereonskeukenthuis.nl\/blog\/1820-magazine-the-art-of-italian-gastronomy\/embed\/#?secret=AFUoBvV0i7\" width=\"600\" height=\"338\" title=\"&#8220;1820 Magazine, the art of Italian gastronomy.&#8221; &#8212; Gereons Keuken Thuis\" data-secret=\"AFUoBvV0i7\" 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:\/\/gereonskeukenthuis.nl\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"1820 magazine is een mooi vormgegeven blad voor de fijnproever en liefhebber van Itali\u00eb. Het eerste nummer over Campania legt direct de ziel bloot van de gastronomie, waar ook Pellegrino Artusi naar op zoek was.","thumbnail_url":"https:\/\/2.bp.blogspot.com\/-ml_5GQc73gs\/WtRQkBkhQXI\/AAAAAAAAGGA\/oPQaCHyZM8EaQtoW3GB22J6QsG6IqeI_QCLcBGAs\/s320\/28577628_1498771536915406_8137372392756073062_n.jpg"}