{"version":"1.0","provider_name":"Basque Culinary World Prize","provider_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/","author_name":"admin","author_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/author\/admin\/","title":"Lars Williams - Basque Culinary World Prize","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"r1oW3XyTq1\"><a href=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/lars-williams\/\">Lars Williams<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/lars-williams\/embed\/#?secret=r1oW3XyTq1\" width=\"600\" height=\"338\" title=\"&#8220;Lars Williams&#8221; &#8212; Basque Culinary World Prize\" data-secret=\"r1oW3XyTq1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.basqueculinaryworldprize.com\/wp-content\/uploads\/2019\/06\/Lars-Williams2.png","thumbnail_width":1008,"thumbnail_height":798,"description":"Kopenhagen, Nordic Food Labenen aspaldiko zuzendaria berrikuntza ulertzeko modu berritzaile baten protagonista da. Sukaldariaren begiekin, sukaldaritzari lotutako kontzeptuak destilatuen eremura eramaten ditu, Empirical Spirits enpresarekin, zeinarekin \u201cmundu osoko zaporeak kapsulatzen\u201d saiatzen baita punta-puntako destilazio eta hartzitze teknikak erabiliz. Chido Govera aktibista eta hezitzailearekin batera, Zimbabweko Future of Hoperen sortzailea baita, sukaldaritzako berrikuntza eskemak bultzatzen hasi... Read more &raquo;"}