{"version":"1.0","provider_name":"University Post","provider_url":"https:\/\/uniavisen.dk\/en\/","author_name":"Gry Bartroff Gaihede","author_url":"https:\/\/uniavisen.dk\/en\/author\/gry\/","title":"Sonning Prize 2025: Molecular gastronomy should be for the people, not just for the posh foodies \u2014 University Post","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"9x925el0bU\"><a href=\"https:\/\/uniavisen.dk\/en\/molecular-gastronomy-pioneer-wins-sonning-prize-2025\/\">Sonning Prize 2025: Molecular gastronomy should be for the people, not just for the posh foodies<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/uniavisen.dk\/en\/molecular-gastronomy-pioneer-wins-sonning-prize-2025\/embed\/#?secret=9x925el0bU\" width=\"600\" height=\"338\" title=\"&#8220;Sonning Prize 2025: Molecular gastronomy should be for the people, not just for the posh foodies&#8221; &#8212; University Post\" data-secret=\"9x925el0bU\" 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:\/\/uniavisen.dk\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"http:\/\/uniavisen.dk\/wp-content\/uploads\/2025\/04\/090425_sonningprisen_119752-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1708,"description":"The recipient of the 2025 Sonning Prize, French chemist Herv\u00e9 This, has helped transform our understanding of food. His innovative approach to food preparation bridges scientific disciplines \u2014 and he hopes his methods can help prevent future hunger."}