{"version":"1.0","provider_name":"Harvard Gazette","provider_url":"https:\/\/dev.news.harvard.edu\/gazette","author_name":"harvardgazette","author_url":"https:\/\/dev.news.harvard.edu\/gazette\/story\/author\/harvardgazette\/","title":"At last, the edible science fair &#8212; Harvard Gazette","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"VQV50w6XJf\"><a href=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2010\/12\/at-last-the-edible-science-fair\/\">At last, the edible science fair<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dev.news.harvard.edu\/gazette\/story\/2010\/12\/at-last-the-edible-science-fair\/embed\/#?secret=VQV50w6XJf\" width=\"600\" height=\"338\" title=\"&#8220;At last, the edible science fair&#8221; &#8212; Harvard Gazette\" data-secret=\"VQV50w6XJf\" 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:\/\/dev.news.harvard.edu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/dev.news.harvard.edu\/wp-content\/uploads\/2010\/12\/121710_food_science_026.jpg","thumbnail_width":605,"thumbnail_height":403,"description":"Final projects were displayed Dec. 7 for the \u201cScience and Cooking: From Haute Cuisine to the Science of Soft Matter\u201d science fair. Illustrating the tenacious bond between science and cooking, students used physics, chemistry, and biology to manipulate recipes and create foods that stretch the imagination."}