{"version":"1.0","provider_name":"Nez","provider_url":"https:\/\/mag.komk.fr\/en\/","author_name":"Guillaume Tesson","author_url":"https:\/\/mag.komk.fr\/en\/author\/gtesson\/","title":"The mighty smells of meat - Nez the olfactory cultural movement","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"cqJF3QMgRx\"><a href=\"https:\/\/mag.komk.fr\/en\/olfactory-culture\/the-mighty-smells-of-meat\/\">The mighty smells of meat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/mag.komk.fr\/en\/olfactory-culture\/the-mighty-smells-of-meat\/embed\/#?secret=cqJF3QMgRx\" width=\"600\" height=\"338\" title=\"&#8220;The mighty smells of meat&#8221; &#8212; Nez\" data-secret=\"cqJF3QMgRx\" 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\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/mag.komk.fr\/wp-content\/uploads\/2023\/03\/1280px-Hiepes-bodegon_aves_y_liebre.jpg","thumbnail_width":1200,"thumbnail_height":630,"description":"Mouth-watering aroma or off-putting pong? Fresh, hung or cooked, the odours of meat take many forms, to the disgust of some and to the delight of others who drool over the flesh of hares fed on juniper berries, or of cattle fed on spring grass. On the occasion of the International Meatout Day this Monday, March 20, 2023, we suggest you, instead of consuming meat, to smell its exhalations through this article by Guillaume Tesson, originally published in Nez, the Olfactory Magazine \u2013 #07 \u2013 The Animal Sense."}