{"id":16570,"date":"2022-08-07T09:37:16","date_gmt":"2022-08-07T14:37:16","guid":{"rendered":"https:\/\/gastronomico.org\/?page_id=16570"},"modified":"2022-10-28T09:52:26","modified_gmt":"2022-10-28T14:52:26","slug":"gastronomia-investigacion-patrimonio-latam","status":"publish","type":"page","link":"https:\/\/le-fort.org\/cocina\/gastronomia-investigacion-patrimonio-latam\/","title":{"rendered":"Gastronom\u00eda, Investigaci\u00f3n y Patrimonio en Am\u00e9rica Latina: Medidas y Relaciones"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"223\" data-permalink=\"https:\/\/le-fort.org\/cocina\/cacao-en-la-antiguedad-en-ecuador\/cacao-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" data-comments-opened=\"1\" 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=\"cacao-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-223\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?resize=3%2C1&amp;ssl=1 3w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Versi\u00f3n expandida del p\u00f3ster presentado en la Universidad T\u00e9cnica de Manab\u00ed en agosto del 2022.<\/p>\n<p><strong>Rojas Le-Fort, Marlene<\/strong>; Duarte Casar, Rodrigo; Cartay Angulo, Rafael. Tutor: Labarca Ferrer, Nelson<\/p>\n<p><!--more--><\/p>\n<p>Presentaci\u00f3n de resultados preliminares<\/p>\n<h2>Introducci\u00f3n<\/h2>\n<p>La gastronom\u00eda es una disciplina en la que convergen numerosos y en ocasiones dispares saberes, que no siempre se comunican fluidamente entre s\u00ed.<\/p>\n<p>Una de las apuestas de Am\u00e9rica Latina en su oferta tur\u00edstica, cultural y comercial es su gastronom\u00eda.<\/p>\n<h3>Objetivo<\/h3>\n<p>El objetivo de este trabajo es explorar las relaciones entre posicionamiento gastron\u00f3mico de restaurantes y de cocinas nacionales, investigaci\u00f3n en gastronom\u00eda, y patrimonio alimentario en los pa\u00edses de la regi\u00f3n; para buscar sinergias entre las disciplinas y potenciar el desarrollo arm\u00f3nico de las gastronom\u00edas nacionales en la regi\u00f3n.<\/p>\n<h2>M\u00e9todo<\/h2>\n<h3>\u00c1rea de estudio<\/h3>\n<figure id=\"attachment_16571\" aria-describedby=\"caption-attachment-16571\" style=\"width: 320px\" class=\"wp-caption alignright\"><a href=\"https:\/\/le-fort.org\/?attachment_id=16571\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16571\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gastronomia-investigacion-patrimonio-latam\/study-area\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?fit=1080%2C1080&amp;ssl=1\" data-orig-size=\"1080,1080\" 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=\"study-area\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Figura 1: \u00c1rea de estudio&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?fit=960%2C960&amp;ssl=1\" class=\"wp-image-16571\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2022\/08\/study-area-600x600.png?resize=320%2C320&#038;ssl=1\" alt=\"Mapa de Am\u00e9rica Latina con los pa\u00edses seleccionados para el estudio. Argentina, Bolivia, Brazil, Chile, Colombia, Dominican Republic, Ecuador, Mexico, Panama, Paraguay, Peru, Uruguay, y Venezuela.\" width=\"320\" height=\"320\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?resize=960%2C960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/study-area.png?w=1080&amp;ssl=1 1080w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/a><figcaption id=\"caption-attachment-16571\" class=\"wp-caption-text\">Figura 1: \u00c1rea de estudio<\/figcaption><\/figure>\n<p>Am\u00e9rica Latina. Se incluyen pa\u00edses que tengan representaci\u00f3n en alguno de los siguientes indicadores:<\/p>\n<ul>\n<li>Chefs asociados con restaurantes que hayan recibido estrellas Michelin, reconociendo el hecho de que la estrella se entrega la restaurante y no al chef.<\/li>\n<li>Restaurantes incluidos en los ranking de 50 Best mundiales o de Am\u00e9rica Latina; o La Liste.<\/li>\n<\/ul>\n<p>Los pa\u00edses estudiados son: Argentina, Bolivia, Brasil, Chile, Colombia, Rep\u00fablica Dominicana, Ecuador, M\u00e9xico, Panam\u00e1, Paraguay, Peru, Uruguay, y Venezuela.<\/p>\n<p>&nbsp;<\/p>\n<h3>Obtenci\u00f3n de datos<\/h3>\n<ul>\n<li>Posicionamiento de restaurantes: <i>50 <\/i><i>Best<\/i> Mundial y Am\u00e9rica Latina, <i>La <\/i><i>Liste<\/i>. Chefs de la nacionalidad asociados con estrellas Michelin.<br \/>\nDescarga, limpieza de texto, y conversi\u00f3n de p\u00e1ginas de ranking a formato CSV. Poblamiento de matriz en Excel<\/li>\n<li>Cocinas nacionales: Google Trends. Formato CSV<\/li>\n<li>Investigaci\u00f3n gastron\u00f3mica: Scopus, Dimensions, SciELO. Conversi\u00f3n a CSV. Campos de Investigaci\u00f3n: Dimensions.<\/li>\n<li>Patrimonio: datos patrimonio UNESCO y Red de Ciudades Creativas. Poblamiento de matriz en Excel<\/li>\n<\/ul>\n<h3>Procesamiento y an\u00e1lisis<\/h3>\n<ul>\n<li>Herramientas: R Studio, Excel<\/li>\n<li>Construcci\u00f3n de indicadores en las 4 categor\u00edas<\/li>\n<li>An\u00e1lisis de Campos de investigaci\u00f3n (FOR)<\/li>\n<li>Obtenci\u00f3n y an\u00e1lisis de matriz de correlaci\u00f3n (R de Pearson)<\/li>\n<\/ul>\n<h2>Resultados y discusi\u00f3n<\/h2>\n<ul>\n<li>M\u00e9xico, Brasil, Per\u00fa y Argentina son los pa\u00edses con mejor posicionamiento de restaurantes (Figura 2:\u00a0<b>A<\/b>)<\/li>\n<li>M\u00e9xico, Per\u00fa, Brasil y Colombia tienen las cocinas nacionales m\u00e1s populares (Figura 2: <b>D<\/b>)<\/li>\n<li>Brasil, M\u00e9xico y Ecuador tienen la mayor producci\u00f3n de investigaci\u00f3n gastron\u00f3mica, con distintos \u00e9nfasis disciplinares (Figura 2:\u00a0<b>B<\/b>).<\/li>\n<li>Brasil, Colombia, M\u00e9xico y Per\u00fa tienen mayor presencia en patrimonio UNESCO (Figura 2:\u00a0<b>C<\/b>)<\/li>\n<li>Restaurantes presentan alta correlaci\u00f3n con la investigaci\u00f3n gastron\u00f3mica y las cocinas nacionales, y moderada con el patrimonio alimentario<\/li>\n<li>La investigaci\u00f3n gastron\u00f3mica presenta correlaci\u00f3n moderada-alta con el patrimonio y moderada con la popularidad de las cocinas nacionales<\/li>\n<li>El patrimonio alimentario presenta las correlaciones m\u00e1s bajas con los otros criterios (Tabla 1)<\/li>\n<\/ul>\n<p>Tabla 1: Matriz de correlaci\u00f3n<\/p>\n<table style=\"margin: 0; padding: 2px; border: solid 1px #666;\" width=\"100%\">\n<tbody>\n<tr>\n<td width=\"327\"><b>\u00a0<\/b><\/td>\n<td style=\"text-align: center;\" width=\"25%\"><b>Investigaci\u00f3n<\/b><\/td>\n<td style=\"text-align: center;\" width=\"25%\"><b>Restaurantes<\/b><\/td>\n<td style=\"text-align: center;\" width=\"25%\"><b>Cocina<\/b><\/td>\n<td style=\"text-align: center;\" width=\"25%\"><b>Patrimonio<\/b><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"25%\"><b>Investigaci\u00f3n<\/b><\/td>\n<td style=\"text-align: right;\" width=\"25%\"><strong>1.00<\/strong><\/td>\n<td style=\"background-color: rgba(51, 102, 153, 0.74); text-align: right;\" width=\"25%\"><strong>0.74<\/strong><\/td>\n<td style=\"background-color: rgba(51,102,153,.45);\" width=\"25%\"><strong>0.45<\/strong><\/td>\n<td style=\"background-color: rgba(51,102,153,.66);\" width=\"25%\"><strong>0.66<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"25%\"><strong>Restaurantes<\/strong><\/td>\n<td width=\"25%\"><\/td>\n<td width=\"25%\"><strong>1.00<\/strong><\/td>\n<td style=\"background-color: rgba(51,102,153,.77);\" width=\"25%\"><strong>0.77<\/strong><\/td>\n<td style=\"background-color: rgba(51,102,153,.60);\" width=\"25%\"><strong>0.60<\/strong><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" width=\"25%\"><strong>Cocina<\/strong><\/td>\n<td style=\"text-align: right;\" width=\"25%\"><\/td>\n<td style=\"text-align: right;\" width=\"25%\"><\/td>\n<td style=\"text-align: right;\" width=\"25%\"><strong>1.00<\/strong><\/td>\n<td style=\"background-color: rgba(51,102,153,.43);\" width=\"25%\"><strong>0.43<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_16574\" aria-describedby=\"caption-attachment-16574\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/le-fort.org\/gastronomia-investigacion-patrimonio-latam\/results\/\" rel=\"attachment wp-att-16574\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16574\" data-permalink=\"https:\/\/le-fort.org\/cocina\/gastronomia-investigacion-patrimonio-latam\/results\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?fit=1800%2C2160&amp;ssl=1\" data-orig-size=\"1800,2160\" 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=\"results\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Figura 2: Resumen de resultados&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?fit=800%2C960&amp;ssl=1\" class=\"size-large wp-image-16574\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2022\/08\/results-800x960.png?resize=800%2C960&#038;ssl=1\" alt=\"Mapas que resumen los resultados\" width=\"800\" height=\"960\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?resize=800%2C960&amp;ssl=1 800w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?resize=500%2C600&amp;ssl=1 500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?resize=1280%2C1536&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?resize=1707%2C2048&amp;ssl=1 1707w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/08\/results.png?w=1800&amp;ssl=1 1800w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-16574\" class=\"wp-caption-text\">Figura 2: Resumen de resultados<\/figcaption><\/figure>\n<h2>Conclusiones preliminares<\/h2>\n<ul>\n<li>Los restaurantes est\u00e1n asociados a todos los criterios medidos con correlaci\u00f3n moderada-alta o alta. Podemos considerarlos un elemento central de las gastronom\u00edas nacionales.<\/li>\n<li>La investigaci\u00f3n gastron\u00f3mica requiere mejor comunicaci\u00f3n y difusi\u00f3n. No es un actor directo, sobre todo en la popularidad de las cocinas nacionales.<\/li>\n<li>La popularidad de las cocinas nacionales depende de otros par\u00e1metros que los estudiados. Correlaci\u00f3n moderada con investigaci\u00f3n y patrimonio; y alta con restaurantes.<\/li>\n<\/ul>\n<h2>Referencias parciales<\/h2>\n<ul>\n<li>Almansouri, M., Verkerk, R., Fogliano, V., Luning, P.A., 2021. Exploration of heritage food concept. Trends in Food Science &amp; Technology 111, 790\u2013797. https:\/\/doi.org\/10.1016\/j.tifs.2021.01.013<\/li>\n<li>Australian Bureau of Statistics, 2020. Australian and New Zealand Standard Research Classification (ANZSRC)<\/li>\n<li>Bott\u00e9ro, J., 2004. The oldest cuisine in the world: cooking in mesopotamia. The University of Chicago Press, Chicago.<\/li>\n<li>Brillat-Savarin, Fisher, M.F.K., 2011. The physiology of taste, or, Meditations on transcendental gastronomy. Vintage Books, New York.<\/li>\n<li>Mavragani, A., Ochoa, G., Tsagarakis, K.P., 2018. Assessing the Methods, Tools, and Statistical Approaches in Google Trends Research: Systematic Review. J Med Internet Res 20, e270. https:\/\/doi.org\/10.2196\/jmir.9366<\/li>\n<li>Okumus, B., Koseoglu, M.A., Ma, F., 2018. Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management 73, 64\u201374. https:\/\/doi.org\/10.1016\/j.ijhm.2018.01.020<\/li>\n<li>Zocchi, D.M., Fontefrancesco, M.F., Corvo, P., Pieroni, A., 2021. Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems. Sustainability 13, 9510. https:\/\/doi.org\/10.3390\/su13179510<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Versi\u00f3n expandida del p\u00f3ster presentado en la Universidad T\u00e9cnica de Manab\u00ed en agosto del 2022. Rojas Le-Fort, Marlene; Duarte Casar, Rodrigo; Cartay Angulo, Rafael. Tutor: Labarca Ferrer, Nelson<\/p>\n","protected":false},"author":1,"featured_media":223,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16570","page","type-page","status-publish","has-post-thumbnail","hentry","entry","has-media"],"jetpack_shortlink":"https:\/\/wp.me\/PghKer-4jg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16809,"url":"https:\/\/le-fort.org\/cocina\/recopilaciones\/gastronomia-manabita\/","url_meta":{"origin":16570,"position":0},"title":"Gastronom\u00eda Manabita: Patrimonio desde 2018","author":"Le-Fort.org","date":"7 de Febrero, 2023","format":false,"excerpt":"La gastronom\u00eda manabita, es decir la cocina y costumbres de la provincia de Manab\u00ed tiene justa fama nacional e internacional. Tongas, bollos, ceviches, hayacas, corviches, viches, el notable aj\u00ed manaba, dulces de Rocafuerte, suero blanco, embutidos de Calder\u00f3n, y un muy largo etc\u00e9tera destacan la cocina manabita de entre las\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10346,"url":"https:\/\/le-fort.org\/cocina\/recopilaciones\/gastronomia-del-azuay\/","url_meta":{"origin":16570,"position":1},"title":"Gastronom\u00eda del Azuay","author":"Le-Fort.org","date":"30 de Noviembre, 2017","format":false,"excerpt":"Algunas muestras de la Gastronom\u00eda del Azuay, en Ecuador, que hemos tenido la buena fortuna de probar tanto en Cuenca como en otros cantones.","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/azuay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/azuay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/azuay-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/azuay-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/azuay-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13338,"url":"https:\/\/le-fort.org\/cocina\/recopilaciones\/gastronomia-de-orellana\/","url_meta":{"origin":16570,"position":2},"title":"Gastronom\u00eda de Orellana","author":"Le-Fort.org","date":"14 de Octubre, 2018","format":false,"excerpt":"Gastronom\u00eda de Orellana Aqu\u00ed hay algo de lo bueno que hemos comido en la provincia amaz\u00f3nica de Orellana. Hemos tenido la buena fortuna de haber visitado la provincia de Orellana en Ecuador, y hemos probado algunas de sus delicias. Esta p\u00e1gina es parte de la Gastronom\u00eda del Ecuador.","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10383,"url":"https:\/\/le-fort.org\/cocina\/recopilaciones\/gastronomia-de-tungurahua\/","url_meta":{"origin":16570,"position":3},"title":"Gastronom\u00eda de Tungurahua","author":"Le-Fort.org","date":"1 de Diciembre, 2017","format":false,"excerpt":"Hemos tenido oportunidad de visitar Tungurahua por razones acad\u00e9micas y sociales, y hemos comido muy bien. El pan de Ambato es justamente famoso y como corolario, hemos comido sandwiches (s\u00e1nduches) excelentes. No todo han sido sandwiches, por supuesto. La Gastronom\u00eda de Tungurahua tiene much\u00edsimo que ofrecer. En el Mapa Gastronomico\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/pasta-chocolate-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10365,"url":"https:\/\/le-fort.org\/cocina\/gastronomia-del-ecuador\/","url_meta":{"origin":16570,"position":4},"title":"Gastronom\u00eda Ecuador","author":"Le-Fort.org","date":"1 de Diciembre, 2017","format":false,"excerpt":"La gastronom\u00eda del Ecuador a menudo palidece eclipsada por la de sus vecinos. Esto no es justo: Ecuador es un pa\u00eds con much\u00edsimo que comer, y que hemos disfrutado mucho en estos a\u00f1os. Se han llevado a cabo iniciativas importantes a nivel pa\u00eds, en algunas de las cuales hemos tenido\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/ecuador-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/ecuador-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/ecuador-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/ecuador-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/ecuador-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10531,"url":"https:\/\/le-fort.org\/cocina\/recopilaciones\/gastronomia-del-guayas\/","url_meta":{"origin":16570,"position":5},"title":"Gastronom\u00eda del Guayas","author":"Le-Fort.org","date":"3 de Diciembre, 2017","format":false,"excerpt":"El Guayas es una de las potencias gastron\u00f3micas en el Ecuador. Cuna nada menos que del encebollado, que se pelea mano a mano con el hornado el t\u00edtulo de plato nacional del Ecuador. La variedad gastron\u00f3mica del Guayas es amplia e interesante, y hay mucho que comer ah\u00ed. Esta secci\u00f3n\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/bolon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/bolon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/bolon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/bolon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/bolon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/16570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=16570"}],"version-history":[{"count":6,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/16570\/revisions"}],"predecessor-version":[{"id":16737,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/pages\/16570\/revisions\/16737"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/223"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}