{"id":1557,"date":"2019-04-11T21:58:06","date_gmt":"2019-04-12T01:58:06","guid":{"rendered":"https:\/\/consentidosocial.com\/?p=1557"},"modified":"2019-04-20T22:46:33","modified_gmt":"2019-04-21T02:46:33","slug":"para-narrar-la-historia-con-sabor","status":"publish","type":"post","link":"https:\/\/consentidosocial.com\/en\/2019\/04\/11\/para-narrar-la-historia-con-sabor\/","title":{"rendered":"Para narrar la historia con sabor"},"content":{"rendered":"<p><a href=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/La-Bandera-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1562 alignright\" src=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/La-Bandera-1.jpg\" alt=\"\" width=\"308\" height=\"404\" \/><\/a>SANTO DOMINGO, Rep\u00fablica Dominicana.- Caribe Gastron\u00f3mico es una plataforma de experiencias culinarias creadas sobre la base de hallazgos en investigaciones de\u00a0 historiadores y antrop\u00f3logos dominicanos como Hugo Tolentino Dipp, Jos\u00e9 Guerrero, Carlos And\u00fajar, Marcio Veloz Maggiolo y Dagoberto Tejada.<\/p>\n<p><em>Culinary Group y The Plus Workshop <\/em>organizadores de esta plataforma han decidido documentar la evoluci\u00f3n de la cocina dominicana y compartirla en experiencias gastron\u00f3micas, exposiciones fotogr\u00e1ficas, producci\u00f3n de v\u00eddeos entre otros recursos, cuya presentaci\u00f3n se realizar\u00e1 el jueves 25 de abril en el nivel 1 de \u00c1gora Mall.\u00a0 Tambi\u00e9n expondr\u00e1n sus creaciones y platos durante el Mercado\u00a0Central de \u00c1gora Mall el 4 y 5 de mayo.<\/p>\n<figure id=\"attachment_1560\" aria-describedby=\"caption-attachment-1560\" style=\"width: 172px\" class=\"wp-caption alignright\"><a href=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Miky-Faxa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1560\" src=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Miky-Faxa.jpg\" alt=\"\" width=\"172\" height=\"222\" \/><\/a><figcaption id=\"caption-attachment-1560\" class=\"wp-caption-text\">Chef Mikey Faxas.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_1561\" aria-describedby=\"caption-attachment-1561\" style=\"width: 245px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Carlos-Romero-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1561\" src=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Carlos-Romero-2.jpg\" alt=\"\" width=\"245\" height=\"184\" srcset=\"https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Carlos-Romero-2-80x60.jpg 80w, https:\/\/consentidosocial.com\/wp-content\/uploads\/2019\/04\/Chef-Carlos-Romero-2-265x198.jpg 265w\" sizes=\"auto, (max-width: 245px) 100vw, 245px\" \/><\/a><figcaption id=\"caption-attachment-1561\" class=\"wp-caption-text\">Chef Carlos Romero.<\/figcaption><\/figure>\n<p>El objetivo es narrar la historia dominicana a trav\u00e9s de su gastronom\u00eda, tomando como referencia tres grandes etapas de la historia nacional y su incidencia en la cocina a partir de los ingredientes, productos, t\u00e9cnicas de cocido e instrumentos utilizados.<\/p>\n<p>Carlos Romero, Mikey Faxas y Paulette Tejada\u00a0ser\u00e1n los encargados de contar a trav\u00e9s de sus platos c\u00f3mo evoluciona la cocina dominicana desde la dieta ta\u00edna, pasando por la \u00e9poca de la colonizaci\u00f3n hasta llegar la influencia africana.<\/p>\n<p>El trabajo responde a la disposici\u00f3n de la Academia Iberoamericana de Gastronom\u00eda y la Real Academia de la Gastronom\u00eda Espa\u00f1ola al declarar a Santo Domingo la capital de la cultura gastron\u00f3mica del Caribe en reconocimiento por la diversidad de ingredientes y platos regionales.<\/p>","protected":false},"excerpt":{"rendered":"<p>SANTO DOMINGO, Rep\u00fablica Dominicana.- Caribe Gastron\u00f3mico es una plataforma de experiencias culinarias creadas sobre la base de hallazgos en investigaciones de\u00a0 historiadores y antrop\u00f3logos dominicanos como Hugo Tolentino Dipp, Jos\u00e9 Guerrero, Carlos And\u00fajar, Marcio Veloz Maggiolo y Dagoberto Tejada. Culinary Group y The Plus Workshop organizadores de esta plataforma han decidido documentar la evoluci\u00f3n de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-placeres"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Para narrar la historia con sabor - Con Sentido Social<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consentidosocial.com\/en\/2019\/04\/11\/para-narrar-la-historia-con-sabor\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Para narrar la historia con sabor - Con Sentido Social\" \/>\n<meta property=\"og:description\" content=\"SANTO DOMINGO, Rep\u00fablica Dominicana.- Caribe Gastron\u00f3mico es una plataforma de experiencias culinarias creadas sobre la base de hallazgos en investigaciones de\u00a0 historiadores y antrop\u00f3logos dominicanos como Hugo Tolentino Dipp, Jos\u00e9 Guerrero, Carlos And\u00fajar, Marcio Veloz Maggiolo y Dagoberto Tejada. 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