{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/","author_name":"Diane Dodd","author_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/author\/diane\/","title":"&#039;Gypsy food&#039; spices up Bratislava&#039;s gastronomy - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"SmB1REjQ8S\"><a href=\"https:\/\/test-oldwebsite.igcat.org\/fr\/gypsy-food-spices-up-bratislavas-gastronomy\/\">&#039;Gypsy food&#039; spices up Bratislava&#039;s gastronomy<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test-oldwebsite.igcat.org\/fr\/gypsy-food-spices-up-bratislavas-gastronomy\/embed\/#?secret=SmB1REjQ8S\" width=\"600\" height=\"338\" title=\"&#8220;&#039;Gypsy food&#039; spices up Bratislava&#039;s gastronomy&#8221; &#8212; IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"SmB1REjQ8S\" 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\/2014\/04\/53566.jpg","thumbnail_width":450,"thumbnail_height":298,"description":"Though interest in gastronomy, especially in more distant, exotic cuisines, seems to be growing in Slovakia, some people may still be unfamiliar with what\u2019s right \u201cnext door\u201d. This may be the case with a culinary tradition that, while local, remains less known and appreciated than most others: Roma cuisine&#8230;READ MORE"}