{"id":1207,"date":"2019-01-14T14:15:33","date_gmt":"2019-01-14T18:15:33","guid":{"rendered":"https:\/\/felipevicini.do\/?p=1207"},"modified":"2019-01-14T14:18:57","modified_gmt":"2019-01-14T18:18:57","slug":"sabores-ancestrales-evolucion-gastronomia-dominicana","status":"publish","type":"post","link":"https:\/\/felipevicini.do\/es\/sabores-ancestrales-evolucion-gastronomia-dominicana\/","title":{"rendered":"INICIA Presenta libro sobre gastronom\u00eda dominicana \u201cSabores Ancestrales\u201d"},"content":{"rendered":"

EL NUEVO DIARIO, SANTO DOMINGO.-\u00a0 Los manjares m\u00e1s emblem\u00e1ticos de la cocina criolla est\u00e1n recopilados en las p\u00e1ginas de Sabores Ancestrales: evoluci\u00f3n de la gastronom\u00eda dominicana, la nueva publicaci\u00f3n institucional presentada por la firma de administraci\u00f3n de activos INICIA, para rendir tributo a la gastronom\u00eda dominicana.<\/h3>\n

El acto de puesta en circulaci\u00f3n estuvo presidido por Felipe Vicini, presidente ejecutivo de INICIA, quien destac\u00f3 la importancia de esta obra que busca no s\u00f3lo preservar la memoria culinaria nacional, sino que tiene un prop\u00f3sito did\u00e1ctico de presentar ante generaciones actuales y futuras la herencia taina, espa\u00f1ola y africana que dieron origen a un universo de olores y sabores que constituyen la gastronom\u00eda dominicana.<\/p>\n

El pr\u00f3logo fue escrito por el historiador Hugo Tolentino Dipp, quien destac\u00f3 que \u201cSabores Ancestrales recoge nuestros platos m\u00e1s caracter\u00edsticos, por lo cual puede considerarse una enciclopedia de la cocina tradicional quisqueyana.<\/p>\n

Desde su primer cap\u00edtulo hasta el \u00faltimo, en su contenido se describen las preparaciones m\u00e1s representativas, haciendo alusi\u00f3n al linaje hist\u00f3rico, a los productos y a los procedimientos para su elaboraci\u00f3n\u201d.<\/p>\n

\"INICIA<\/p>\n

La obra presenta una evoluci\u00f3n de la gastronom\u00eda dominicana partiendo de las ra\u00edces ta\u00ednas la contribuci\u00f3n de los espa\u00f1oles y los africanos; as\u00ed como las influencias de otras culturas tales como la \u00e1rabe, china, italiana, los cocolos ingleses, la haitiana, afro-americana y la francesa.<\/p>\n

Sabores Acentrales recoge las recetas de 18 reconocidos chefs quienes se inspiraron en platos productos emblem\u00e1ticos de la cocina criolla, para presentar una nueva interpretaci\u00f3n culinaria de sabores ancestrales con gran versatilidad y riqueza.<\/p>\n

Ellos son: Carlos J , Alberto Martin, Noem\u00ed D\u00edaz, Giancarlo Bonarelli, Ciro Casola, Mikey Faxas, Paulette , Diana Munn\u00e9, Saverio Stassi, el mix\u00f3logo Ramon Acevedo, Solange Cid, Ana Marronzini, Leandro D\u00edaz, Emil Vega, In\u00e9s P\u00e1ez, Martin Omar, Devaki Pratt y Mar\u00eda Marte.<\/p>\n

Durante la puesta en circulaci\u00f3n del libro se reconoci\u00f3 la trayectoria, creatividad y aportes realizados en favor de la cocina dominicana por los chefs Mike Mercedes, Mercedes \u2013Chea-Manzano Ortiz, Ligia Vidal de Bornia, Adria Vidal de Ma\u00f1\u00f3n, Esperanza Pe\u00f1a de Lithgow, Silvia Henr\u00edquez de Pou, Socorro Castellanos, Eugenia Rojo, Juancho Ortiz, Jacqueline Henr\u00edquez \u00a0y \u00a0Amanda Mar\u00eda Ornes vda. Perell\u00f3.<\/p>\n

Entre las personas que contribuyeron al contenido de la obra, est\u00e1n Hugo Tolentino Dipp, Marcio Veloz Maggiolo, Bol\u00edvar Troncoso, Luis Ros, Dagoberto Tejeda, Dra. Berniza Calder\u00f3n y la chef Mar\u00eda Marte. Asimismo, V\u00edctor Siladi, Leonardo Garc\u00eda, Chef Carlos Est\u00e9vez, Indira Mej\u00eda, Emilia Pereyra, Roxanna Garc\u00eda, Marie Benzo, Giorgio Siladi, Anthony Camilo Grull\u00f3n, Dami\u00e1n Siladi y Chef Paulette Tejeda, quienes integraron el equipo de trabajo en sus diferentes \u00e1reas, de esta edici\u00f3n gastron\u00f3mica.<\/p>\n

Como parte del evento realizado en el Embassy Garden del Hotel Ei Embajador, los invitados degustaron exquisiteces culinarias preparadas por el chef del hotel Israel Gata junto a la Chef Paulette Tejada, basadas en interpretaciones de las recetas del libro correspondientes a cada uno de los 18 chefs participantes M\u00e1s informaci\u00f3n en www.saboresancestrales.com.do y aplicaci\u00f3n disponible para Google Play y AppStore.<\/p>\n

Sobre INICIA:<\/h3>\n

INICIA es una firma privada de administraci\u00f3n de activos con profunda experiencia en la regi\u00f3n norte de Am\u00e9rica Latina que ha desarrollado un modelo de inversi\u00f3n y de atracci\u00f3n de talento distintivo, con el objetivo de crear valor a trav\u00e9s de fondos de inversi\u00f3n sostenibles, especializados y diversificados.<\/p>\n

Fuente:\u00a0https:\/\/elnuevodiario.com.do\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

EL NUEVO DIARIO, SANTO DOMINGO.-\u00a0 Los manjares m\u00e1s emblem\u00e1ticos de la cocina criolla est\u00e1n recopilados en las p\u00e1ginas de Sabores Ancestrales: evoluci\u00f3n de la gastronom\u00eda dominicana, la nueva publicaci\u00f3n institucional presentada por la firma de administraci\u00f3n de activos INICIA, para rendir tributo a la gastronom\u00eda dominicana. El acto de puesta en circulaci\u00f3n estuvo presidido por […]<\/p>\n","protected":false},"author":2,"featured_media":1210,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nINICIA Presenta libro sobre gastronom\u00eda dominicana - 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