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translators/Epicurious.js
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{ | |
"translatorID": "aee2323e-ce00-4fcc-a949-06eb1becc98f", | |
"label": "Epicurious", | |
"creator": "Philipp Zumstein", | |
"target": "^https?://www\\.epicurious\\.com/(tools/searchresults|recipes/food/views)", | |
"minVersion": "3.0", | |
"maxVersion": "", | |
"priority": 100, | |
"inRepository": true, | |
"translatorType": 4, | |
"browserSupport": "gcsibv", | |
"lastUpdated": "2016-09-14 10:54:06" | |
} | |
/* | |
***** BEGIN LICENSE BLOCK ***** | |
Copyright © 2016 Philipp Zumstein | |
This file is part of Zotero. | |
Zotero is free software: you can redistribute it and/or modify | |
it under the terms of the GNU Affero General Public License as published by | |
the Free Software Foundation, either version 3 of the License, or | |
(at your option) any later version. | |
Zotero is distributed in the hope that it will be useful, | |
but WITHOUT ANY WARRANTY; without even the implied warranty of | |
MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the | |
GNU Affero General Public License for more details. | |
You should have received a copy of the GNU Affero General Public License | |
along with Zotero. If not, see <http://www.gnu.org/licenses/>. | |
***** END LICENSE BLOCK ***** | |
*/ | |
function detectWeb(doc, url) { | |
if (url.indexOf('/recipes/')>-1) { | |
return "blogPost"; | |
} else if (getSearchResults(doc, true)) { | |
return "multiple"; | |
} | |
} | |
function getSearchResults(doc, checkOnly) { | |
var items = {}; | |
var found = false; | |
var rows = ZU.xpath(doc, '//div[@id="searchresults"]//a[@class="recipeLnk"]'); | |
for (var i=0; i<rows.length; i++) { | |
var href = rows[i].href; | |
var title = ZU.trimInternal(rows[i].textContent); | |
if (!href || !title) continue; | |
if (checkOnly) return true; | |
found = true; | |
items[href] = title; | |
} | |
return found ? items : false; | |
} | |
function doWeb(doc, url) { | |
if (detectWeb(doc, url) == "multiple") { | |
Zotero.selectItems(getSearchResults(doc, false), function (items) { | |
if (!items) { | |
return true; | |
} | |
var articles = []; | |
for (var i in items) { | |
articles.push(i); | |
} | |
ZU.processDocuments(articles, scrape); | |
}); | |
} else { | |
scrape(doc, url); | |
} | |
} | |
function scrape(doc, url) { | |
var date = ZU.xpathText(doc, '//meta[@itemprop="datePublished"]/@content') | |
var translator = Zotero.loadTranslator('web'); | |
// Embedded Metadata | |
translator.setTranslator('951c027d-74ac-47d4-a107-9c3069ab7b48'); | |
translator.setHandler('itemDone', function (obj, item) { | |
item.date = date; | |
item.complete(); | |
}); | |
translator.getTranslatorObject(function(trans) { | |
trans.itemType = "blogPost"; | |
trans.doWeb(doc, url); | |
}); | |
} | |
/** BEGIN TEST CASES **/ | |
var testCases = [ | |
{ | |
"type": "web", | |
"url": "http://www.epicurious.com/recipes/food/views/Bitter-Orange-Creme-Brulee-361549", | |
"items": [ | |
{ | |
"itemType": "blogPost", | |
"title": "Bitter Orange Crème Brûlée", | |
"creators": [ | |
{ | |
"firstName": "Jeff", | |
"lastName": "Morgan", | |
"creatorType": "author" | |
} | |
], | |
"date": "2010-10-05T04:00:00.000Z", | |
"abstractNote": "The simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard. Home cooks who don't have a chef's blowtorch can easily use their broiler/grill to caramelize the sugar topping. But remember to leave the oven door slightly open and keep watch. A golden sugar crust can quickly turn black if left too long under the flame.\n \n This dessert was born of a collaboration between the cellar and the kitchen. Some years ago during the creation of Chandon Richeour off-dry sparkling wine, which has a hint of sweetnessour winemaker recalled the aromatics issuing from the orange tree that grew not far from the wine cellar. He ran to the kitchen with a bottle of the new wine and asked if the chefs could produce a dessert that evoked the same citrus impression. Bitter Orange Crème Brûlée is now a signature dish at the restaurant.For a nice pairing with this dessert, add the classic ladyfinger sugar cookies, if you like; they bring a crisp element to join the silky custard and the crunch of the sugar. Make them in advance of the crème brûlée.", | |
"blogTitle": "Epicurious", | |
"url": "http://www.epicurious.com/recipes/food/views/bitter-orange-creme-brulee-361549", | |
"attachments": [ | |
{ | |
"title": "Snapshot" | |
} | |
], | |
"tags": [ | |
"Advance Prep Required", | |
"Citrus", | |
"Dessert", | |
"Egg", | |
"Fruit", | |
"Orange", | |
"Ramekin" | |
], | |
"notes": [], | |
"seeAlso": [] | |
} | |
] | |
}, | |
{ | |
"type": "web", | |
"url": "http://www.epicurious.com/tools/searchresults?search=chocolate&x=0&y=0", | |
"items": "multiple" | |
} | |
] | |
/** END TEST CASES **/ |