{"version":"1.0","provider_name":"ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu","provider_url":"https:\/\/gastronomija-aspira.hr\/en","author_name":"aspirasplit","author_url":"https:\/\/gastronomija-aspira.hr\/en\/author\/aspirasplit","title":"Story Gourmet culinary workshop - ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Z9Gojq6hLW\"><a href=\"https:\/\/gastronomija-aspira.hr\/en\/story-gourmet-culinary-workshop\">Story Gourmet culinary workshop<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gastronomija-aspira.hr\/en\/story-gourmet-culinary-workshop\/embed#?secret=Z9Gojq6hLW\" width=\"600\" height=\"338\" title=\"&#8220;Story Gourmet culinary workshop&#8221; &#8212; ASPIRA - Studijski smjer Gastronomije u Zagrebu i Splitu\" data-secret=\"Z9Gojq6hLW\" 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);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.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);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(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:\/\/gastronomija-aspira.hr\/wp-content\/uploads\/2021\/05\/glavni-vizual\u017e-e1625061224890.jpg","thumbnail_width":900,"thumbnail_height":575,"description":"This year\u2019s first workshop organized by StoryGourmet, a magazine dedicated to food and drink, was held in the culinary practicum of Aspira College. Under the guidance of chef Nik\u0161a Boban, the participants cooked three extremely tasty dishes in three hours: as an appetizer they made tuna and asparagus in saura with roasted cherry tomatoes, as&hellip;"}