{"id":292548,"date":"2022-03-26T07:39:18","date_gmt":"2022-03-26T07:39:18","guid":{"rendered":"https:\/\/dimensionturistica.com\/es\/?p=292548"},"modified":"2022-03-26T07:39:18","modified_gmt":"2022-03-26T07:39:18","slug":"madrid-fusion-dedica-su-20-edicion-a-las-tecnicas","status":"publish","type":"post","link":"https:\/\/dimensionturistica.com\/es\/madrid-fusion-dedica-su-20-edicion-a-las-tecnicas\/","title":{"rendered":"Madrid Fusi\u00f3n dedica su 20 edici\u00f3n a las t\u00e9cnicas"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p data-gtm-element-container=\"modulo-texto-link\" class=\"paragraph\">\u00bfY m\u00e1s all\u00e1 del producto qu\u00e9? Lanzan la pregunta desde Madrid Fusi\u00f3n Alimentos de Espa\u00f1a, que la pr\u00f3xima semana celebrar\u00e1 su 20 edici\u00f3n, que estar\u00e1 dedicada a repasar las t\u00e9cnicas de cocina \u201cancestrales, tradicionales y futuras\u201d. Revisar\u00e1n, afirman, \u201cel retorno al oficio de cocinar , la transformaci\u00f3n del g\u00e9nero y la elaboraci\u00f3n meticulosa\u201d.\u00a0<\/p>\n<p><span class=\"content-free-html  \"><span class=\"block-element container-center\"><\/p>\n<blockquote class=\"twitter-tweet\" data-lang=\"es\"><p>\n<a target=\"_blank\" href=\"https:\/\/twitter.com\/madridfusion\/status\/1506979466718941187\" rel=\"noopener\">\n<\/p><\/blockquote>\n<p><\/span><\/span><\/p>\n<p data-gtm-element-container=\"modulo-texto-link\" class=\"paragraph\">El lunes se subir\u00e1n al escenario del auditorio <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/de-carne-hueso\/20200202\/473206472282\/rodrigo-de-la-calle-soy-un-cocinero-que-siempre-ha-estado-en-segundo-plano.html\" rel=\"noopener\">Rodrigo de La Calle<\/a>\u00a0del Invernadero (Madrid), Eric Vidgaard (del dan\u00e9s Jordnaer), Ricard Camarena (Valencia), <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/al-dia\/20201004\/33595\/eduard-xatruc-oriol-castro-mateu-casanas-disfrutar-restaurante-sin-reservas.html\" rel=\"noopener\">Oriol Castro, Eduard Xatruch y Mateu Casa\u00f1as<\/a> del barcelon\u00e9s Disfrutar, <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/al-dia\/20210420\/6969954\/joan-roca-nuevo-podcast-comer-repente-recibes-llamada-mundo-viene-abajo.html\" rel=\"noopener\">Joan Roca<\/a> de El Celler de Can Roca (Girona), <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/al-dia\/20200621\/7215\/artur-martinez-sin-reservas-aurt-la-mesa-del-buen-gusto-covid-19.html\" rel=\"noopener\">Artur Mart\u00ednez<\/a> del barcelon\u00e9s A\u00fcrt, Hugo Mu\u00f1oz del madrile\u00f1o Ugo Chan, Iv\u00e1n Cerde\u00f1o (Toledo)  o Paulo Airaudo de Amelia (San Sebasti\u00e1n).<\/p>\n<p><span class=\"content-ad-module  hidden-ad\"><\/p>\n<p><span class=\"content-ad visible-xs roba-container  hidden-ad\"><span class=\"ad-unit roba\"><\/p>\n<p>                <\/span><\/span><span class=\"content-ad visible-md irr-container  hidden-ad\"><span class=\"ad-unit irr\"><\/p>\n<p>                <\/span><\/span><span class=\"content-html\"><span class=\"intext-md hidden-xs hidden-md\"\/><\/span><\/span><\/p>\n<figure class=\"composite-image image-container \" data-gtm-element-container=\"button-gallery\"><picture><source media=\"(min-width: 638px)\" data-srcset=\"https:\/\/www.lavanguardia.com\/files\/content_image_desktop_filter\/uploads\/2022\/03\/25\/623dbc8aca70b.jpeg\"><source media=\"(min-width: 480px)\" data-srcset=\"https:\/\/www.lavanguardia.com\/files\/content_image_intermediate_filter\/uploads\/2022\/03\/25\/623dbc8aca70b.jpeg\"><img decoding=\"async\" data-full-src=\"https:\/\/www.lavanguardia.com\/uploads\/2022\/03\/25\/623dbc8aca70b.jpeg\" alt=\"Algunos de los cocineros y cocineras que participar\u00e1n en esta edici\u00f3n\" src=\"https:\/\/www.lavanguardia.com\/files\/content_image_mobile_filter\/uploads\/2022\/03\/25\/623dbc8aca70b.jpeg\" class=\"lazy\"\/><\/source><\/source><\/picture><figcaption class=\"figure-caption\">\n<p class=\"caption-title \">Algunos de los cocineros y cocineras que participar\u00e1n en esta edici\u00f3n\u00a0<\/p>\n<p>                    <span class=\"caption-author \">Madrid Fusi\u00f3n<\/span><\/p>\n<\/figcaption><\/figure>\n<p data-gtm-element-container=\"modulo-texto-link\" class=\"paragraph\">Ese mismo d\u00eda compartir\u00e1n tambi\u00e9n el escenario para rendir homenaje a esas dos d\u00e9cadas de este encuentro gastron\u00f3mico el peruano Gast\u00f3n Acurio, el brasile\u00f1o Alex Atala, el japon\u00e9s Yoshihiro Narisawa, el franc\u00e9s Pascal Barbot y la donostiarra Elena Arzak.\u00a0Y en esta edici\u00f3n especial participar\u00e1n tambi\u00e9n <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/de-carne-hueso\/20200105\/472672005765\/rene-redzepi-noma-de-carne-y-hueso-entrevista-cristina-jolonch.html\" rel=\"noopener\">Ren\u00e9 Redzepi <\/a>del dan\u00e9s Noma, (precise n\u00famero uno en la lista de The World\u2019s 50 Greatest Eating places), el chef del madrile\u00f1o DiverXo, <a target=\"_blank\" href=\"https:\/\/www.lavanguardia.com\/comer\/al-dia\/20201104\/790863\/dabiz-munoz-restauracion-crisis-covid-19.html\" rel=\"noopener\">Dabiz Mu\u00f1oz<\/a>,  la chef italiana Antonia Klugman, el chef Juanlu Fern\u00e1ndez, de L\u00fa, cocina y Alma (Jerez de la Frontera) o Francis Paniego, de El Portal de Echaurren (Ezcaray). El congreso acoger\u00e1 tambi\u00e9n talleres y una nueva edici\u00f3n de <i>The Wine Version.<\/i><\/p>\n<p><span class=\"content-ad-module  hidden-ad\"><\/p>\n<p><span class=\"content-ad visible-xs irr-container  hidden-ad\"><span class=\"ad-unit irr\"><\/p>\n<p>                <\/span><\/span><span class=\"content-html\"><span class=\"intext-xs hidden-xs hidden-md\"\/><\/span><\/span>\n<\/div>\n<p><script async src=\"\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"><\/script><script type=\"script\/gg\">\n  gg.didomi.doWhenConsent(!window.didomiBypass, 'c:facebooka-frU9M5JY', function () {\n  !function(f,b,e,v,n,t,s)\n  {if(f.fbq)return;n=f.fbq=function()\n  {n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)};\n  if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\n  n.queue=[];t=b.createElement(e);t.async=!0;\n  t.src=v;s=b.getElementsByTagName(e)[0];\n  s.parentNode.insertBefore(t,s)}(window, document,'script',\n  'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\n  fbq('init', '316167066837274');\n  fbq('track', 'PageView');\n  });\n<\/script><br \/>\n<br \/><\/p>\n<p><em> \u2018 The preceding article may include information circulated by third parties \u2019 <\/em><\/p>\n<p><em> \u2018 Some details of this article were extracted from the following source www.lavanguardia.com \u2019 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfY m\u00e1s all\u00e1 del producto qu\u00e9? Lanzan la pregunta desde Madrid Fusi\u00f3n Alimentos de Espa\u00f1a, que la pr\u00f3xima semana celebrar\u00e1 su 20 edici\u00f3n, que estar\u00e1 dedicada a repasar las t\u00e9cnicas de cocina \u201cancestrales, tradicionales y futuras\u201d. Revisar\u00e1n, afirman, \u201cel retorno al oficio de cocinar , la transformaci\u00f3n del g\u00e9nero y la elaboraci\u00f3n meticulosa\u201d.\u00a0 El lunes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":292549,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"footnotes":""},"categories":[43],"tags":[],"class_list":["post-292548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet"],"_links":{"self":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts\/292548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/comments?post=292548"}],"version-history":[{"count":0,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts\/292548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/media\/292549"}],"wp:attachment":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/media?parent=292548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/categories?post=292548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/tags?post=292548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}