{"version":"1.0","provider_name":"Institut fran\u00e7ais NL","provider_url":"https:\/\/institutfrancais.nl\/nl\/","author_name":"R","author_url":"https:\/\/institutfrancais.nl\/nl\/author\/isabelle-reuser\/","title":"Caf\u00e9 des sciences : Over aroma\u2019s en kunstmatig reukvermogen - Institut fran\u00e7ais NL","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"eHWrN1vftt\"><a href=\"https:\/\/institutfrancais.nl\/nl\/agenda\/cafe-des-sciences-over-aromas-en-kunstmatig-reukvermogen\/\">Caf\u00e9 des sciences : Over aroma\u2019s en kunstmatig reukvermogen<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/institutfrancais.nl\/nl\/agenda\/cafe-des-sciences-over-aromas-en-kunstmatig-reukvermogen\/embed\/#?secret=eHWrN1vftt\" width=\"600\" height=\"338\" title=\"&#8220;Caf\u00e9 des sciences : Over aroma\u2019s en kunstmatig reukvermogen&#8221; &#8212; Institut fran\u00e7ais NL\" data-secret=\"eHWrN1vftt\" 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<\/script>\n","thumbnail_url":"https:\/\/institutfrancais.nl\/wp-content\/uploads\/2022\/11\/NL-AFLH-1024x512.png","thumbnail_width":1024,"thumbnail_height":512,"description":"Het thema van de avond is Reukzin en smaak. Met twee presentaties (en wat zintuigelijke tests, bereid je je reukontvangers voor!). Voor de gelegenheid hebben we de eer om de winnares van de Descartes-Huygensprijs 2020, Halima Mouhib, te ontvangen."}