{"version":"1.0","provider_name":"Future Food Institute","provider_url":"https:\/\/futurefoodinstitute.org\/ja","author_name":"Easter_FFI","author_url":"https:\/\/futurefoodinstitute.org\/ja\/author\/easter_ffi\/","title":"A Taste of the Food Economy and Design - Future Food Institute","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"OLtWdEX9zv\"><a href=\"https:\/\/futurefoodinstitute.org\/ja\/2015\/06\/03\/a-taste-of-the-food-economy-and-design\/\">A Taste of the Food Economy and Design<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/futurefoodinstitute.org\/ja\/2015\/06\/03\/a-taste-of-the-food-economy-and-design\/embed\/#?secret=OLtWdEX9zv\" width=\"600\" height=\"338\" title=\"&#8220;A Taste of the Food Economy and Design&#8221; &#8212; Future Food Institute\" data-secret=\"OLtWdEX9zv\" 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:\/\/futurefoodinstitute.org\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>","thumbnail_url":"https:\/\/futurefoodinstitute.org\/wp-content\/uploads\/2021\/11\/FF-Primary-Logos-05.png","thumbnail_width":1574,"thumbnail_height":588,"description":"Among the various events organised by the Food Innovation Program, the Book Tasting series provides a savoury literary experience with renowned authors invited to the Officucina for a lip-smacking chat about their books, food passions and career paths. The encounters are always inspiring, relaxed and Twitter-friendly. Our most recent Book Tasting, was entitled \u201cMust Have Food Knowledge for Contemporary Society\u201d. Our first panelist, Antonio Belloni, is a specialist in communication strategy and internationalization. He is the author of Food Economy and has extensive knowledge on Made In Italy exports and foreign investment. Our second panelist, Stefano Maffei, is an Associate Professor at Milan\u2019s Polytechnic Institute and holds a Ph.D in [...]"}