{"version":"1.0","provider_name":"Series para gourmets","provider_url":"https:\/\/blogs.diariovasco.com\/series-gourmets","author_name":"Lorenzo Mejino","author_url":"https:\/\/blogs.diariovasco.com\/series-gourmets\/author\/bouvier\/","title":"Dept Q: la reivindicaci\u00f3n del \u2018Tartan Noir\u2019 - Series para gourmets","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"vYHlrAE2c6\"><a href=\"https:\/\/blogs.diariovasco.com\/series-gourmets\/2025\/07\/01\/dept-q-la-reivindicacion-del-tartan-noir\/\">Dept Q:  la reivindicaci\u00f3n del \u2018Tartan Noir\u2019<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.diariovasco.com\/series-gourmets\/2025\/07\/01\/dept-q-la-reivindicacion-del-tartan-noir\/embed\/#?secret=vYHlrAE2c6\" width=\"600\" height=\"338\" title=\"&#8220;Dept Q:  la reivindicaci\u00f3n del \u2018Tartan Noir\u2019&#8221; &#8212; Series para gourmets\" data-secret=\"vYHlrAE2c6\" 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:\/\/blogs.diariovasco.com\/series-gourmets\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/blogs.diariovasco.com\/series-gourmets\/wp-content\/uploads\/sites\/37\/2025\/06\/general-3.jpg","thumbnail_width":1080,"thumbnail_height":708,"description":"La prol\u00edfica producci\u00f3n literaria de los pa\u00edses escandinavos es una fuente inagotable para producir miniseries de todo tipo que adaptan esos misterios complejos y con un tono en general, bastante oscuro. La calidad de esos textos hace que puedan saltar de su h\u00e1bitat natural escandinavo como ha sucedido con el reciente estreno de Netflix, \u2018Dept [&hellip;]"}