{"version":"1.0","provider_name":"European Scientist","provider_url":"https:\/\/www.europeanscientist.com\/en\/","author_name":"Herv\u00e9 This","author_url":"https:\/\/www.europeanscientist.com\/en\/author\/herve-this\/","title":"20 years of testing \u00ab\u00a0culinary precisions\u00a0\u00bb","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"lslzNvkfzz\"><a href=\"https:\/\/www.europeanscientist.com\/en\/features\/20-years-of-testing-culinary-precisions\/\">20 years of testing \u00ab\u00a0culinary precisions\u00a0\u00bb<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.europeanscientist.com\/en\/features\/20-years-of-testing-culinary-precisions\/embed\/#?secret=lslzNvkfzz\" width=\"600\" height=\"338\" title=\"&#8220;20 years of testing \u00ab\u00a0culinary precisions\u00a0\u00bb&#8221; &#8212; European Scientist\" data-secret=\"lslzNvkfzz\" 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\/\/# sourceURL=https:\/\/www.europeanscientist.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.europeanscientist.com\/wp-content\/uploads\/2020\/10\/cook-366875_1920.jpg","thumbnail_width":1920,"thumbnail_height":1152,"description":"For 20 years, during the monthly \u201cSeminars of molecular gastronomy\u201d, culinary questions have been investigated experimentally in Paris, France. These experiments are done in public, in front of an audience made of chefs, interested people, students, professors, and they focus on the various phenomena that occur during cooking. &#8220;Is it true that you can remove [&hellip;]"}