{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/test-oldwebsite.igcat.org\/es\/","author_name":"Julia","author_url":"https:\/\/test-oldwebsite.igcat.org\/es\/author\/projectsigcat-org\/","title":"Georgia \u2013 a New Frontier in Gastronomic Tourism - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"dAUOZjougl\"><a href=\"https:\/\/test-oldwebsite.igcat.org\/es\/georgia-a-new-frontier-in-gastronomic-tourism\/\">Georgia \u2013 a New Frontier in Gastronomic Tourism<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test-oldwebsite.igcat.org\/es\/georgia-a-new-frontier-in-gastronomic-tourism\/embed\/#?secret=dAUOZjougl\" width=\"600\" height=\"338\" title=\"\u00abGeorgia \u2013 a New Frontier in Gastronomic Tourism\u00bb \u2014 IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"dAUOZjougl\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2018\/09\/georgrian-foood-e1540919730944.jpg","thumbnail_width":540,"thumbnail_height":370,"description":"Earlier this week, the Georgian National Tourism Administration (GNTA) announced a new strategy for increasing the number of tourists visiting Georgia to experience the country\u2019s food and wine. Gastronomic tourism, they say, has enormous potential for the country with the world\u2019s oldest unbroken tradition of cultivating wine grapes and the home of the world famous, [&hellip;]"}