{"id":101007,"date":"2021-03-18T11:20:45","date_gmt":"2021-03-18T11:20:45","guid":{"rendered":"https:\/\/raed.academy\/?p=101007"},"modified":"2021-03-20T18:02:45","modified_gmt":"2021-03-20T18:02:45","slug":"gastronomia-que-ha-fet-historia","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/gastronomia-que-ha-fet-historia\/","title":{"rendered":"Gastronomia que ha fet hist\u00f2ria"},"content":{"rendered":"<p><a href=\"https:\/\/raed.academy\/ca\/academics\/dr-gregorio-varela-moreiras\/\" target=\"_blank\" rel=\"noopener\"><strong><em>Gregorio Varela<\/em><\/strong><\/a><br \/>\n<em>Catedr\u00e0tic de Nutrici\u00f3 i Bromatologia de la Facultat de Farm\u00e0cia de la Universitat CEU-San Pablo, president de la Fundaci\u00f3 Espanyola de la Nutrici\u00f3 i de la Federaci\u00f3 Espanyola de Societats de Nutrici\u00f3, Alimentaci\u00f3 i Diet\u00e8tica i acad\u00e8mic de n\u00famero de la Reial Acad\u00e8mia Europea de Doctors -Barcelona 1914 (RAED)<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-83589 alignleft\" src=\"https:\/\/raed.academy\/wp-content\/uploads\/2019\/11\/Gregorio-Varela-Moreiras.jpg\" alt=\"Gregorio Varela Moreiras\" width=\"401\" height=\"267\" aria-describedby=\"caption-attachment-83589\" data-attachment-id=\"83589\" data-permalink=\"https:\/\/raed.academy\/nutrifen-la-mayor-base-de-datos-de-alimentos-y-bebidas-de-espana\/gregorio-varela-moreiras-3\/\" data-orig-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2019\/11\/Gregorio-Varela-Moreiras.jpg\" data-orig-size=\"600,400\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Gregorio-Varela-Moreiras\" data-image-description=\"\" data-medium-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2019\/11\/Gregorio-Varela-Moreiras.jpg\" data-large-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2019\/11\/Gregorio-Varela-Moreiras.jpg\" \/><a href=\"https:\/\/raed.academy\/ca\/academics\/dr-gregorio-varela-moreiras\/\" target=\"_blank\" rel=\"noopener\"><strong><em>Gregorio Varela<\/em><\/strong><\/a>, catedr\u00e0tic de Nutrici\u00f3 i Bromatologia de la <strong>Universitat CEU-San Pablo<\/strong>, president de la <strong>Fundaci\u00f3 Espanyola de la Nutrici\u00f3<\/strong> i de la <strong>Federaci\u00f3 Espanyola de Societats de Nutrici\u00f3, Alimentaci\u00f3 i Diet\u00e8tica<\/strong> i acad\u00e8mic de n\u00famero de la <strong>Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED) convida a tota la comunitat acad\u00e8mica a assistir al cicle de confer\u00e8ncies en format webinar que organitza la <strong>Reial Acad\u00e8mia de Gastronomia<\/strong>, a la que pertany com a integrant de la seva <strong>Junta de Govern<\/strong>, sobre la <strong>&#8220;Historia de la Gastronom\u00eda&#8221;<\/strong>.<\/p>\n<p>Aquesta iniciativa, dirigida per l&#8217;acad\u00e8mica <strong>Carmen Sim\u00f3n<\/strong>, es va obrir el passat 11 de mar\u00e7 amb la pon\u00e8ncia <strong>&#8220;Arte cisoria. El lejano oficio de los maestros del cuchillo espa\u00f1oles&#8221;<\/strong>, impartida pel tamb\u00e9 acad\u00e8mic de la Reial Acad\u00e8mia de Gastronomia <strong>Jos\u00e9 Carlos Capel<\/strong>. El seguiran la sessi\u00f3 de <strong>Carmen Abad &#8220;Receta sobre lienzo. T\u00e9cnicas culinarias y servicio de mesa en la pintura europea (Siglos XVI-XVIII)&#8221;<\/strong>, que se celebrar\u00e0 el 25 de mar\u00e7; la que protagonitzar\u00e0 <strong>Mar\u00eda del Carmen Sim\u00f3n<\/strong> amb el t\u00edtol <strong>1758. El primer examen de cocineros y la revoluci\u00f3n en sus locales&#8221;<\/strong> (8 d&#8217;abril); la d&#8217;<strong>Almudena Villegas<\/strong> titulada <strong>&#8220;Propiedades emulsionantes del huevo: or\u00edgenes de la mayonesa y del merengue&#8221;<\/strong> (22 d&#8217;abril), i la de <strong>Mar\u00eda Isabel Mijares<\/strong> sobre <strong>&#8220;La entrada de la ciencia enol\u00f3gica en la gastronom\u00eda&#8221;<\/strong> (6 de maig). L&#8217;acc\u00e9s \u00e9s lliure mitjan\u00e7ant l&#8217;enlla\u00e7 a la plataforma <strong>Zoom<\/strong> que ofereix la pr\u00f2pia Acad\u00e8mia a trav\u00e9s dels seus canals de comunicaci\u00f3.<\/p>\n<p>Amb aquest cicle, la Reial Acad\u00e8mia de Gastronomia tracta d&#8217;impulsar un coneixement rigor\u00f3s sobre el nostre passat gastron\u00f2mic i tractar de cobrir parcel\u00b7les fins ara tractades d&#8217;una manera superficial, alhora que compleix amb el mandat de la seva nova Junta, elegida el passat setembre, d&#8217;impulsar la instituci\u00f3 com a eix vertebrador del sector gastron\u00f2mic a Espanya, comen\u00e7ant per donar visibilitat i suport al sector de la restauraci\u00f3 en uns moments especialment dif\u00edcils, refor\u00e7ant els seus lla\u00e7os tant amb professionals com amb les associacions i institucions vinculades.<\/p>\n<p>Varela suma a aquest impuls a la Reial Acad\u00e8mia de Gastronomia la seva intensa activitat que el va portar a presentar fa menys d&#8217;un mes l&#8217;<strong>Estudi EsNuPI<\/strong> (Estudi Nutricional en Poblaci\u00f3 Infantil Espanyola), dut a terme per la Fundaci\u00f3 Espanyola de la Nutrici\u00f3 al costat de la <strong>Fundaci\u00f3 Iberoamericana de la Nutrici\u00f3<\/strong> per determinar la ingesta habitual de greix total i \u00e0cids grassos en una mostra representativa de la poblaci\u00f3 infantil espanyola, i durant aquests mesos de pand\u00e8mia ha coordinat diversos projectes espec\u00edfics com ara l&#8217;obra <strong>&#8220;La alimentaci\u00f3n del siglo XXI: un objetivo com\u00fan basado en la evidencia cient\u00edfica&#8221;<\/strong>, una completa i exhaustiva recopilaci\u00f3 dels principals articles cient\u00edfics i estudis de refer\u00e8ncia sobre l&#8217;alimentaci\u00f3 del present i del futur publicats al llarg dels \u00faltims temps que ha dut a terme al costat dels tamb\u00e9 experts del sector i acad\u00e8mics de la RAED<strong> Javier Aranceta<\/strong> i <strong>Llu\u00eds Serra Majem<\/strong>, o el reconegut estudi <strong>Anibes<\/strong>, impulsat per la <strong>Fundaci\u00f3 Espanyola de la Nutrici\u00f3<\/strong>.<\/p>\n<p>Aix\u00ed mateix, va presentar aquest febrer passat <strong>Nutrifen<\/strong>, la major base de dades d&#8217;aliments i begudes, actualitzada permanentment, que es pot consultar en l\u00ednia i en obert, realitzada per experts en diet\u00e8tica i nutrici\u00f3 de la Fundaci\u00f3 Espanyola de la Nutrici\u00f3 en col\u00b7laboraci\u00f3 amb l&#8217;<strong>Associaci\u00f3 Espanyola de Codificaci\u00f3 Comercial<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cicle de confer\u00e8ncies en format webinar que organitza la Reial Acad\u00e8mia de Gastronomia, sobre la &#8220;Hist\u00f2ria de la Gastronomia&#8221;<\/p>\n","protected":false},"author":12,"featured_media":101179,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[237,347,242],"tags":[],"class_list":["post-101007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","category-gastronomia-ca","category-categ-historia","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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