{"version":"1.0","provider_name":"Magazine Dichecibo6.it","provider_url":"https:\/\/www.dichecibo6magazine.it\/en\/","author_name":"Marco Maldera","author_url":"https:\/\/www.dichecibo6magazine.it\/en\/author\/marco-maldera\/","title":"Food Tech, technological implications in gastronomy - Magazine Dichecibo6.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"n6oYxIroCw\"><a href=\"https:\/\/www.dichecibo6magazine.it\/en\/food-tech-technological-implications-in-gastronomy\/\">Food Tech, technological implications in gastronomy<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.dichecibo6magazine.it\/en\/food-tech-technological-implications-in-gastronomy\/embed\/#?secret=n6oYxIroCw\" width=\"600\" height=\"338\" title=\"&#8220;Food Tech, technological implications in gastronomy&#8221; &#8212; Magazine Dichecibo6.it\" data-secret=\"n6oYxIroCw\" 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\/2021\/03\/Food-tech-Dichecibo6-Maldera_cover.jpg","thumbnail_width":593,"thumbnail_height":995,"description":"During the classic lunch breaks at the office, dinners with friends or Sunday brunches, how many times do we happen to think about the technology associated with the meal we are enjoying? If the answer is &#8220;rarely&#8221;, or more plausibly &#8220;never&#8221;, it will not be surprising. Food is associated with the senses linked to tasting, [&hellip;]"}