{"id":16769,"date":"2022-11-23T20:56:24","date_gmt":"2022-11-24T01:56:24","guid":{"rendered":"https:\/\/le-fort.org\/?p=16769"},"modified":"2022-11-23T20:56:24","modified_gmt":"2022-11-24T01:56:24","slug":"cocina-nota-a-nota-11","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota-11\/","title":{"rendered":"Cocina Nota a Nota, Und\u00e9cima Competencia Internacional"},"content":{"rendered":"<p>La und\u00e9cima competencia internacional de cocina nota a nota tiene por tema <em>el desperdicio alimentario<\/em>.<\/p>\n<p><!--more--><\/p>\n<p>La instituci\u00f3n que lo organiza es <a href=\"http:\/\/www2.agroparistech.fr\/spip.php?rubrique2771\">Agro Paris Tech<\/a>, y en esta ocasi\u00f3n los organizadores son<\/p>\n<ul>\n<li>Roisin Burke<\/li>\n<li>Yolanda Rigault<\/li>\n<li>Herv\u00e9 This<\/li>\n<li>Heinz Wuth<\/li>\n<\/ul>\n<p>La cocina nota a nota procura acercarse lo m\u00e1s posible a la cocina sint\u00e9tica, con compuestos qu\u00edmicos puros, dentro de lo posible. En esta ocasi\u00f3n la idea es unir cocina nota a nota con el importante tema del desperdicio alimentario, <a href=\"https:\/\/le-fort.org\/curso-feed-the-planet-manta\/\">del que hemos hablado en ocasiones<\/a>.<\/p>\n<p>En esta ocasi\u00f3n los criterios son:<\/p>\n<ol>\n<li>Son un aporte desde el desperdicio alimentario<\/li>\n<li>Se acercan dentro de lo posible al uso de compuestos puros. Mientras m\u00e1s cercanos a compuestos puros, mejor.<\/li>\n<li>Son organol\u00e9pticamente buenos<\/li>\n<li>Son originales<\/li>\n<\/ol>\n<p>En este caso podemos acercarnos desde una cocina nota a nota pr\u00e1ctica, que es una mejor forma de enfrentar el desperdicio alimentario que el recurrir a compuestos ya purificados.<\/p>\n<figure id=\"attachment_111\" aria-describedby=\"caption-attachment-111\" style=\"width: 641px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"111\" data-permalink=\"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota-11\/sotolon\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?fit=641%2C641&amp;ssl=1\" data-orig-size=\"641,641\" 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=\"sotolon\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\u00bfA qu\u00e9 huele?\t&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?fit=641%2C641&amp;ssl=1\" class=\"size-full wp-image-111\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2018\/05\/sotolon.png?resize=641%2C641&#038;ssl=1\" alt=\"Aroma a jarabe de arce: cocina nota a nota\" width=\"641\" height=\"641\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?w=641&amp;ssl=1 641w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/sotolon.png?resize=1%2C1&amp;ssl=1 1w\" sizes=\"auto, (max-width: 641px) 100vw, 641px\" \/><figcaption id=\"caption-attachment-111\" class=\"wp-caption-text\">\u00bfA qu\u00e9 huele?<\/figcaption><\/figure>\n<h2>Categor\u00edas<\/h2>\n<p>Hay tres categor\u00edas:<\/p>\n<ol>\n<li>Estudiante<\/li>\n<li>Profesional<\/li>\n<li>Amateur<\/li>\n<\/ol>\n<p>Si te interesa participar se requiere enviar un documento .doc (Times 12p) que contenga la receta con ingredientes y proceso, evidenciado por medio de fotograf\u00edas.<\/p>\n<p>Para m\u00e1s informaci\u00f3n, resolver dudas o inscribirte, el correo es <strong>icmg arroba agroparistech punto frP<\/strong><\/p>\n<p>\u00bfVas a participar?<\/p>\n<ul>\n<li>Inscripci\u00f3n hasta el 20 de agosto de 2023<\/li>\n<li>Env\u00edos hasta el 25 de agosto de 2023.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Gastronom\u00eda molecular y desperdicio alimentario.<\/p>\n","protected":false},"author":1,"featured_media":183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[870],"tags":[984],"class_list":["post-16769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia","tag-cocina-nota-a-nota","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/cavita-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4mt","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13787,"url":"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota\/","url_meta":{"origin":16769,"position":0},"title":"\u00bfQu\u00e9 fue de la Cocina Nota a Nota?","author":"Rod","date":"4 de Febrero, 2019","format":false,"excerpt":"La cocina nota a nota es una forma de acercarse a la gastronom\u00eda desde la qu\u00edmica. Es muy interesante.","rel":"","context":"En &quot;Ciencia&quot;","block_context":{"text":"Ciencia","link":"https:\/\/le-fort.org\/cocina\/categoria\/ciencia\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16969,"url":"https:\/\/le-fort.org\/cocina\/retrospectiva-2023\/","url_meta":{"origin":16769,"position":1},"title":"Retrospectiva 2023","author":"Le-Fort.org","date":"7 de Enero, 2024","format":false,"excerpt":"Resumen del 2023. Fue un a\u00f1o productivo","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-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\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14348,"url":"https:\/\/le-fort.org\/cocina\/manipulacion-nutricion-azogues\/","url_meta":{"origin":16769,"position":2},"title":"Manipulaci\u00f3n, Nutrici\u00f3n y Cocina de Aprovechamiento en Azogues","author":"Le-Fort.org","date":"22 de Agosto, 2019","format":false,"excerpt":"Los d\u00edas 19, 20 y 21 de agosto estuvimos en la ciudad de Azogues impartiendo un curso de manipulaci\u00f3n de alimentos, nutrici\u00f3n y sostenibilidad y cocina de aprovechamiento en la C\u00e1mara de Comercio de Industrias de Azogues. Fue un placer volver despu\u00e9s de casi un a\u00f1o. Nos encant\u00f3 el nivel\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/azogues-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\/2019\/08\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/08\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":192,"url":"https:\/\/le-fort.org\/cocina\/de-papas-fritas-y-pure\/","url_meta":{"origin":16769,"position":3},"title":"De Papas Fritas y Pur\u00e9","author":"Rod","date":"21 de Octubre, 2020","format":false,"excerpt":"Papas fritas y pur\u00e9 de papas, explicados.","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/02DUKrMJwSA\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":11607,"url":"https:\/\/le-fort.org\/cocina\/mini-chef-kids-2015\/","url_meta":{"origin":16769,"position":4},"title":"Mini Chef KIDS 2015","author":"Le-Fort.org","date":"5 de Abril, 2015","format":false,"excerpt":"Trabajamos como parte de la Escuela de Alta Cocina Arte Chef en un vacacional para ni\u00f1os llamado Mini Chef KIDS. Fue un \u00e9xito. El objetivo es acercar a los ni\u00f1os a la cocina desde una forma l\u00fadica y ense\u00f1arles rudimentos de inocuidad alimentaria y nutrici\u00f3n, adem\u00e1s de potenciar su autosuficiencia\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kids-inicio-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\/01\/kids-inicio-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kids-inicio-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kids-inicio-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kids-inicio-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15772,"url":"https:\/\/le-fort.org\/cocina\/curso-feed-the-planet-manta\/","url_meta":{"origin":16769,"position":5},"title":"Curso Feed the Planet Manta","author":"Le-Fort.org","date":"20 de Agosto, 2021","format":false,"excerpt":"Sostenibilidad para profesionales culinarios. Manta, gracias al GAD Manta y a la Escuela Gastron\u00f3mica de Manab\u00ed.","rel":"","context":"En &quot;Cursos&quot;","block_context":{"text":"Cursos","link":"https:\/\/le-fort.org\/cocina\/categoria\/cursos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/feed-the-planet-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\/2021\/08\/feed-the-planet-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/feed-the-planet-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/feed-the-planet-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/feed-the-planet-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"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=16769"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16769\/revisions"}],"predecessor-version":[{"id":16772,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/16769\/revisions\/16772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/183"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=16769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=16769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=16769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}