{"version":"1.0","provider_name":"EVMi K&auml;sit&ouml;&ouml;pood","provider_url":"https:\/\/poodevmuus.rktv.ee\/en\/","author_name":"Helena","author_url":"https:\/\/poodevmuus.rktv.ee\/en\/author\/helena\/","title":"1930. Years in Estonia. The Art of Cooking - EVMi K&auml;sit&ouml;&ouml;pood","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"KZgIk9s5Bg\"><a href=\"https:\/\/poodevmuus.rktv.ee\/en\/toode\/1930-years-in-estonia-the-art-of-cooking\/\">1930. Years in Estonia. The Art of Cooking<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/poodevmuus.rktv.ee\/en\/toode\/1930-years-in-estonia-the-art-of-cooking\/embed\/#?secret=KZgIk9s5Bg\" width=\"600\" height=\"338\" title=\"&#8220;1930. Years in Estonia. The Art of Cooking&#8221; &#8212; EVMi K&auml;sit&ouml;&ouml;pood\" data-secret=\"KZgIk9s5Bg\" 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:\/\/poodevmuus.rktv.ee\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"In Estonia, the 1930s are shrouded in a golden haze of memories. This small country on the shores of the Baltic Sea managed to make a name for itself abroad primarily through its high-quality agricultural products \u2014in addition to the domestic market, Estonian bacon, butter, and eggs were highly prized in other European countries as well and served as lucrative export commodities. The recipes and everyday culinary practices of that era were characterized by a healthy and frugal approach, in which spices were used sparingly. At the same time, these recipes offer today\u2019s cooks the opportunity to add spices that suit their own tastes and to experiment with different flavor nuances. The recipes in this trilingual (Estonian, English, and German) cookbook were compiled by Merike J\u00fcrjo and translated by Iris Assad."}