{"id":34450,"date":"2025-06-17T19:09:28","date_gmt":"2025-06-17T23:09:28","guid":{"rendered":"https:\/\/consentidosocial.com\/?p=34450"},"modified":"2025-06-17T19:09:28","modified_gmt":"2025-06-17T23:09:28","slug":"chefs-resaltan-la-vigencia-de-alimentos-y-tecnicas-tainas-en-la-cocina-contemporanea-dominicana","status":"publish","type":"post","link":"https:\/\/consentidosocial.com\/en\/2025\/06\/17\/chefs-resaltan-la-vigencia-de-alimentos-y-tecnicas-tainas-en-la-cocina-contemporanea-dominicana\/","title":{"rendered":"Chefs resaltan la vigencia de alimentos y t\u00e9cnicas ta\u00ednas en la cocina contempor\u00e1nea dominicana"},"content":{"rendered":"<p><strong>Santo Domingo, Dominican Republic.<\/strong>\u2013 Olivier Bur, chef ejecutivo de Casarr\u00e9 y especialista en historia culinaria dominicana; Alberto Morel, referente de la gastronom\u00eda local y el chef Carlos Est\u00e9vez, directivo de la Asociaci\u00f3n de Chefs de la Rep\u00fablica Dominicana, exploraron las huellas de la cultura ta\u00edna presentes en la gastronom\u00eda nacional, desde el uso de ingredientes hasta la incorporaci\u00f3n de t\u00e9cnicas prehisp\u00e1nicas en la alta cocina contempor\u00e1nea.<\/p>\n<blockquote><p>Al participar en el conversatorio \u201cSecretos del chef: alimentos ta\u00ednos en la nueva cocina dominicana\u201d por invitaci\u00f3n del Centro Cultura Ta\u00edno Casa del Cord\u00f3n, una iniciativa del Banco Popular Dominicano, los tres profesionales de la gastronom\u00eda coincidieron en el legado culinario extraordinario que dejaron los pueblos originarios y cuya huella ha influido profundamente en la cocina caribe\u00f1a actual, entre ellas\u00a0m\u00e9todos de cocina y t\u00e9cnicas de conservaci\u00f3n de alimentos.<\/p><\/blockquote>\n<p>Esta conversaci\u00f3n se dio como parte del programa de actividades de este centro cultural para fomentar el conocimiento y la valorizaci\u00f3n de las ra\u00edces precolombinas presentes en la identidad dominicana.<\/p>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\">Herencia ta\u00edna en las mesas dominicanas<\/span><\/p>\n<p><span class=\"dropcap dropcap2\"><strong><span style=\"color: #0000ff;\">L<\/span><\/strong><\/span>a dieta de los pueblos ta\u00ednos estaba compuesta por una variedad de productos agr\u00edcolas, marinos y forestales que fueron fundamentales para su sostenibilidad y que siguen siendo b\u00e1sicos en la alimentaci\u00f3n dominicana, explicaron.<\/p>\n<blockquote class=\"td_quote_box td_box_center\"><p>Ejemplos de ello son el cultivo de la yuca en conucos y su procesamiento para obtener el casabe, el uso de la batata, el ma\u00edz y el man\u00ed, ra\u00edces como la yaut\u00eda y la gu\u00e1yiga, as\u00ed como el consumo de frutas tropicales como la pi\u00f1a, guayaba, mamey y guan\u00e1bana, que les proporcionaban vitaminas esenciales. Tambi\u00e9n inger\u00edan prote\u00ednas del pescado, del caracol, de crust\u00e1ceos recolectados en r\u00edos, manglares y costas, y de la caza menor, como aves e iguanas.<\/p><\/blockquote>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\">T\u00e9cnicas ancestrales presentes hoy<\/span><\/p>\n<p><span class=\"dropcap dropcap2\"><strong><span style=\"color: #0000ff;\">E<\/span><\/strong><\/span>ntre las t\u00e9cnicas culinarias que permanecen hoy y que se han extendido por todo el mundo est\u00e1 la barbacoa, un t\u00e9rmino de origen ta\u00edno, que se\u00f1alaba una estructura de madera tipo parilla para cocinar la carne y el pescado a fuego lento, lo que le otorgaba un particular sabor ahumado a los alimentos.<\/p>\n<p>La saz\u00f3n tambi\u00e9n tiene ra\u00edces ta\u00ednas: el aj\u00ed picante utilizado por los abor\u00edgenes es hoy un componente esencial de la cocina criolla y marca un estilo culinario \u00edntimamente vinculado a los ecosistemas del Caribe.<\/p>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\">Conexi\u00f3n cultural e identitaria<\/span><\/p>\n<p>Estas pr\u00e1cticas reflejan c\u00f3mo la alimentaci\u00f3n era parte de un equilibrio con la naturaleza y un recordatorio de la profunda conexi\u00f3n entre la cultura y la gastronom\u00eda.<\/p>\n<blockquote><p>En el presente, chefs dominicanos trabajan con estos saberes, no solo por su valor hist\u00f3rico, sino por su relevancia para la salud, la sostenibilidad y la proyecci\u00f3n de una identidad gastron\u00f3mica arraigada en lo ancestral.<\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"<p>Santo Domingo, Rep\u00fablica Dominicana.\u2013 Olivier Bur, chef ejecutivo de Casarr\u00e9 y especialista en historia culinaria dominicana; Alberto Morel, referente de la gastronom\u00eda local y el chef Carlos Est\u00e9vez, directivo de la Asociaci\u00f3n de Chefs de la Rep\u00fablica Dominicana, exploraron las huellas de la cultura ta\u00edna presentes en la gastronom\u00eda nacional, desde el uso de ingredientes [&hellip;]<\/p>\n","protected":false},"author":213,"featured_media":34451,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-34450","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 - 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