{"version":"1.0","provider_name":"Summer Institute - PUCPR","provider_url":"https:\/\/sites.pucpr.br\/summerinstitute","author_name":"manoelmaranhao","author_url":"https:\/\/sites.pucpr.br\/summerinstitute\/author\/manoelmaranhao\/","title":"Service Design Applied to Gastronomy - Summer Institute - PUCPR","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"zhx2eCsMq5\"><a href=\"https:\/\/sites.pucpr.br\/summerinstitute\/disciplina\/service-design-applied-to-gastronomy\/\">Service Design Applied to Gastronomy<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sites.pucpr.br\/summerinstitute\/disciplina\/service-design-applied-to-gastronomy\/embed\/#?secret=zhx2eCsMq5\" width=\"600\" height=\"338\" title=\"&#8220;Service Design Applied to Gastronomy&#8221; &#8212; Summer Institute - PUCPR\" data-secret=\"zhx2eCsMq5\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","description":"This course aims to work on service design tools applied to the construction of concepts, symbolic articulations, spatial dynamics, and the creation of dishes and menus for gastronomic establishments, based on field research into the artistic and food cultural context found in Florence. The aim is to work with concepts of service design, artistic movements, [&hellip;]"}