{"version":"1.0","provider_name":"Trabajo sin provecho es hacer lo que est\u00e1 hecho","provider_url":"https:\/\/blogit.gradia.fi\/erasmusespanja","title":"Basque Culinary Center - Trabajo sin provecho es hacer lo que est\u00e1 hecho","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"7QaGDDtn9x\"><a href=\"https:\/\/blogit.gradia.fi\/erasmusespanja\/2016\/05\/25\/basque-culinary-center\/\">Basque Culinary Center<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogit.gradia.fi\/erasmusespanja\/2016\/05\/25\/basque-culinary-center\/embed\/#?secret=7QaGDDtn9x\" width=\"600\" height=\"338\" title=\"&#8221;Basque Culinary Center&#8221; &#8212; Trabajo sin provecho es hacer lo que est\u00e1 hecho\" data-secret=\"7QaGDDtn9x\" 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:\/\/blogit.gradia.fi\/erasmusespanja\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Keskiviikko 25.5.2016 Basque Culinary Center Keskiviikon ohjelmaan sis\u00e4ltyi aivan erityisen kiinnostava vierailukohde: ensimm\u00e4inen ja ainoa ravintola-alan ja\u00a0ravitsemustieteiden (Gastronomic Sciences)\u00a0yliopisto-opintoja tarjoava oppilaitos Basque Culinary Center. Baskimaa on tunnettu rikkaasta ruokakulttuuristaan, ja paikalliset muistavat aina mainita, ett\u00e4 juuri Baskimaalla on Espanjassa eniten Michelin-ravintoloita. Basque Culinary Center tarjoaa alan kandi- ja maisteriopintoja (muun muassa Master of Food Tourism, &hellip; Jatka lukemista &rarr;","thumbnail_url":"https:\/\/blogit.gradia.fi\/erasmusespanja\/wp-content\/uploads\/sites\/52\/2016\/05\/13305218_10154142753742180_37970327764602414_o-1.jpg","thumbnail_width":1328,"thumbnail_height":747}