{"version":"1.0","provider_name":"Eva Ballarin","provider_url":"https:\/\/www.evaballarin.com\/en\/","author_name":"Eva Ballarin","author_url":"https:\/\/www.evaballarin.com\/en\/author\/eva-ballarin\/","title":"Court in the End of Semester Exercise of the Degree in Gastronomy and Culinary Arts 2019 - Eva Ballarin","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"zvxJpPuW5u\"><a href=\"https:\/\/www.evaballarin.com\/en\/actividades\/court-gastronomy-degree-basque-culinary-center\/\">Court in the End of Semester Exercise of the Degree in Gastronomy and Culinary Arts 2019<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.evaballarin.com\/en\/actividades\/court-gastronomy-degree-basque-culinary-center\/embed\/#?secret=zvxJpPuW5u\" width=\"600\" height=\"338\" title=\"&#8220;Court in the End of Semester Exercise of the Degree in Gastronomy and Culinary Arts 2019&#8221; &#8212; Eva Ballarin\" data-secret=\"zvxJpPuW5u\" 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.evaballarin.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.evaballarin.com\/wp-content\/uploads\/2019\/02\/agenda-ballarin-febrero-2019-basque.jpg","thumbnail_width":960,"thumbnail_height":539,"description":"The Basque Culinary Center celebrated on February 1st the End of Semester Exercise of the Degree in Gastronomy and Culinary Arts, in the modality of Culinary Vanguard, of which Jorge Breton is coordinator. For the second year in a row, I have been part of the valuation Court for the year. Participating in activities like [&hellip;] More"}