{"id":4912,"date":"2022-10-04T14:10:19","date_gmt":"2022-10-04T14:10:19","guid":{"rendered":"http:\/\/apartgastro.com\/?page_id=4912"},"modified":"2024-08-28T10:51:37","modified_gmt":"2024-08-28T10:51:37","slug":"numero-2","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/es\/numero-2\/","title":{"rendered":"N\u00famero 2"},"content":{"rendered":"

[vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ mobile_visibility=\u00bbyes\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ expand_height=\u00bbyes\u00bb back_image=\u00bb4751″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter center\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]El segundo n\u00famero de la revista Apart<\/em> est\u00e1 dedicado monogr\u00e1ficamente al recorrido por siete movimientos y pa\u00edses que, desde un punto de vista local, est\u00e1n sacudiendo la gastronom\u00eda global. Microrrevoluciones que los hermanos Joan, Josep y Jordi Roca, de El Celler de Can Roca, conocen muy bien y que nos acompa\u00f1an a descburir<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb0″ expand_height=\u00bbyes\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb4751″ media_width_percent=\u00bb100″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]El segundo n\u00famero de la revista Apart<\/em> est\u00e1 dedicado monogr\u00e1ficamente al recorrido por siete movimientos y pa\u00edses que, desde un punto de vista local, est\u00e1n sacudiendo la gastronom\u00eda global. Microrrevoluciones que los hermanos Joan, Josep y Jordi Roca, de El Celler de Can Roca, conocen muy bien y que nos acompa\u00f1an a descburir<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb85″ override_padding=\u00bbyes\u00bb h_padding=\u00bb7″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ front_end_with_slider=\u00bbtrue\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb1000″ slider_loop=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb4736″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

PER\u00da<\/span><\/h4>\n

Un patrimonio imponente<\/h2>\n

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En los Andes peruanos, cocineros y comunidades rurales comparten un mismo horizonte: innovar y promover la riqueza de los productos de altura para un futuro mejor.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb4730″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

LA CUNA DEL VINO<\/span><\/h4>\n

La revoluci\u00f3n natural<\/h2>\n

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Desde Georgia se ha extendido un movimiento en torno a la vinificaci\u00f3n en \u00e1nforas de barro, un m\u00e9todo ancestral que se ha rejuvenecido para romper los esquemas del sector del vino.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_image=\u00bb4724″ back_position=\u00bbcenter center\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

COLOMBIA<\/span><\/h4>\n

Cocina comprometida<\/h2>\n

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En la Colombia del posconflicto se ha visto que la cocina puede ser un motor de transformaci\u00f3n social y econ\u00f3mica. Nos lo cuentan algunos de los cocineros m\u00e1s comprometidos del pa\u00eds.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb4739″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

TURQU\u00cdA<\/span><\/h4>\n

La importancia de las ra\u00edces<\/h2>\n

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Tomamos el pulso a Estambul, cruce de algunas de las culturas culinarias m\u00e1s ricas del planeta, con uno de los chefs turcos m\u00e1s reconocidos. Un paseo lleno de aromas y sabores.<\/p>\n

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M\u00c9XICO<\/span><\/h4>\n

La cultura del mole<\/h2>\n

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Con la extraordinaria despensa natural de Escocia un grupo de cocineros ha creado algo asombroso y sencillo, una peque\u00f1a revoluci\u00f3n en un pa\u00eds alejado del circuito gastron\u00f3mico habitual.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb4727″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

ESCOCIA<\/span><\/h4>\n

Elogio a la austeridad<\/h2>\n

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A trav\u00e9s de uno de los platos m\u00e1s ic\u00f3nicos de M\u00e9xico, seguimos la historia del pa\u00eds y descubrimos c\u00f3mo puede servir para reivindicar la identidad y el papel de las mujeres en la cocina.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb4721″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

LAS FUENTES DEL CACAO<\/span><\/h4>\n

Del \u00e1rbol a la tableta<\/h2>\n

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El mundo del cacao est\u00e1 en evoluci\u00f3n. Potenciar su calidad para que aumenten los m\u00e1rgenes de los campesinos es la apuesta que se sigue tanto en Ecuador como en Colombia y Venezuela.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ mobile_visibility=\u00bbyes\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ back_image=\u00bb4755″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter bottom\u00bb parallax=\u00bbyes\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]El n\u00famero 2 de Apart<\/em>\u00a0es un viaje sabroso por pa\u00edses que los hermanos Roca aman, a los que han viajado para constatar que existen muchas cocinas que nos pueden motivar para aprender y para comprender otros registros culturales, gastron\u00f3micos y sociales.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb0″ expand_height=\u00bbyes\u00bb overlay_alpha=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb4755″ media_width_percent=\u00bb100″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]El n\u00famero 2 de Apart<\/em>\u00a0es un viaje sabroso por pa\u00edses que los hermanos Roca aman, a los que han viajado para constatar que existen muchas cocinas que nos pueden motivar para aprender y para comprender otros registros culturales, gastron\u00f3micos y sociales.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-394323″ overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″ mobile_visibility=\u00bbyes\u00bb][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb overlay_alpha=\u00bb20″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\u00bb0″ width=\u00bb1\/3″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ animation_delay=\u00bb200″]<\/p>\n

La publicaci\u00f3n, de 212 p\u00e1ginas, contiene siete extensos reportajes que profundizan en las microrevoluciones que se est\u00e1n produciendo en Per\u00fa, M\u00e9xico, Colombia, Escocia y Turqu\u00eda y que nos acompa\u00f1an tambi\u00e9n a conocer las fuentes del cacao y los pa\u00edses que se consideran cuna del vino.<\/p>\n

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La publicaci\u00f3n, de 212 p\u00e1ginas, contiene siete extensos reportajes que profundizan en las microrevoluciones que se est\u00e1n produciendo en Per\u00fa, M\u00e9xico, Colombia, Escocia y Turqu\u00eda y que nos acompa\u00f1an tambi\u00e9n a conocer las fuentes del cacao y los pa\u00edses que se consideran cuna del vino.<\/p>\n

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