{"version":"1.0","provider_name":"University Post","provider_url":"https:\/\/uniavisen.dk\/en\/","author_name":"Adam Ronan","author_url":"https:\/\/uniavisen.dk\/en\/author\/adamronan\/","title":"GastroSalon: Oysters and champagne \u2013 good companions?","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"hsfmoNFh7o\"><a href=\"https:\/\/uniavisen.dk\/en\/event\/gastrosalon-oysters-and-champagne-good-companions\/\">GastroSalon: Oysters and champagne \u2013 good companions?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/uniavisen.dk\/en\/event\/gastrosalon-oysters-and-champagne-good-companions\/embed\/#?secret=hsfmoNFh7o\" width=\"600\" height=\"338\" title=\"&#8220;GastroSalon: Oysters and champagne \u2013 good companions?&#8221; &#8212; University Post\" data-secret=\"hsfmoNFh7o\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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:\/\/uniavisen.dk\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2019\/10\/oyster9891821920.jpg","thumbnail_width":1920,"thumbnail_height":1080,"description":"Eggs-bacon, cheese-ham, caviar-chocolate \u2013 all know to be good in pairs. This also counts for oysters and champagne. Food pairing and flavor pairing are commonly used as an empirically based phenomenology adopted by chefs and food innovators to create delicious dishes. But what is the reason behind why champagne and oysters are good companions? Some [&hellip;]"}