{"version":"1.0","provider_name":"Magazine Dichecibo6.it","provider_url":"https:\/\/www.dichecibo6magazine.it\/en\/","author_name":"Ilaria Persello","author_url":"https:\/\/www.dichecibo6magazine.it\/en\/author\/ilaria\/","title":"DETECTIVE STORIES AND THEIR MEDITERRANEAN FLAVOUR - Magazine Dichecibo6.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1gfS3zmLYi\"><a href=\"https:\/\/www.dichecibo6magazine.it\/en\/detective-stories-and-their-mediterranean-flavour\/\">DETECTIVE STORIES AND THEIR MEDITERRANEAN FLAVOUR<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.dichecibo6magazine.it\/en\/detective-stories-and-their-mediterranean-flavour\/embed\/#?secret=1gfS3zmLYi\" width=\"600\" height=\"338\" title=\"&#8220;DETECTIVE STORIES AND THEIR MEDITERRANEAN FLAVOUR&#8221; &#8212; Magazine Dichecibo6.it\" data-secret=\"1gfS3zmLYi\" 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.dichecibo6magazine.it\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.dichecibo6magazine.it\/wp-content\/uploads\/2019\/12\/cibo_gialli_ilaria_persello_magazine_di_che_cibo_6_2019_01.jpg","thumbnail_width":530,"thumbnail_height":768,"description":"Food surfaces in some &#8220;Mediterranean&#8221; detective stories, in different degrees, perfectly inserted in the narrative plot and not mere decorative accessory.\u00abThe Mediterranean noir? It has two components, cities and food. For Petros Markaris there is no doubt: the &#8220;social&#8221; ingredients are not the only characteristics that make a detective story so special. Food plays an [&hellip;]"}