{"id":70739,"date":"2025-07-25T18:44:52","date_gmt":"2025-07-25T16:44:52","guid":{"rendered":"https:\/\/canfali.com\/la-cuina-questio-didentitat-de-forma-i-dinclusio\/"},"modified":"2025-07-25T19:08:25","modified_gmt":"2025-07-25T17:08:25","slug":"la-cuina-questio-didentitat-de-forma-i-dinclusio","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/la-cuina-questio-didentitat-de-forma-i-dinclusio\/","title":{"rendered":"La cuina: q\u00fcesti\u00f3 d&#8217;identitat, de forma i d&#8217;inclusi\u00f3"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><\/ul>\n\n<figure class=\"wp-block-pullquote\"><blockquote><p>Tres alumnes de Gastronomia de la UA defensen els seus treballs de fi de grau a D\u00e9nia<\/p><\/blockquote><\/figure>\n\n<p>Que darrere de la cuina hi ha molt m\u00e9s que t\u00e8cnica i tradici\u00f3 no \u00e9s cosa nova. Recerca i creativitat van unides a la gastronomia i a aix\u00f2 que hem anomenat art culinari. Hi ha un llenguatge, una cultura i un territori que modelen la manera d&#8217;entendre-la i practicar-la. Per\u00f2 aqu\u00ed no queda la cosa. Aprofundir en aquests i altres aspectes s\u00f3n alguns dels objectius dels treballs de fi de grau que tres alumnes de Gastronomia i Arts Culin\u00e0ries de la Universitat d&#8217;Alacant han defensat a D\u00e9nia, seu del Centre de Gastronomia del Mediterrani UA-D\u00e9nia (GASTERRA). La cuina \u00e9s tamb\u00e9 q\u00fcesti\u00f3 de formes i colors, d&#8217;identitat i d&#8217;inclusi\u00f3. I en aix\u00f2 es van centrar.<\/p>\n\n<p>Ens hem preguntat alguna vegada com influeix la presentaci\u00f3 d&#8217;un plat en la percepci\u00f3 que d&#8217;ell t\u00e9 el consumidor? Vanesa Espa\u00f1a Au\u00f1\u00f3n, s\u00ed. El seu treball tracta de demostrar com un suport cer\u00e0mic pot fer que una experi\u00e8ncia gastron\u00f2mica siga diferent. La idea de partida \u00e9s que l&#8217;est\u00e8tica pot tenir molt a veure en la percepci\u00f3 que tenim del sabor. En la seua recerca va comptar amb la col\u00b7laboraci\u00f3 del xef Kiko Moya, del restaurant L\u2019Escaleta de Cocentaina, i va utilitzar materials sostenibles i de proximitat per al plat i la vaixella. El seu experiment va consistir a servir i donar a degustar un mateix plat, elaborat a base de peix ratlla, en dues vaixelles distintes: la convencional del restaurant i la que va elaborar a prop\u00f2sit per a l&#8217;ocasi\u00f3. El resultat va donar percepcions distintes. Es va comprovar que el color, la forma, el disseny i fins i tot la textura del plat poden influir en el sabor. Es va detectar tamb\u00e9 una prefer\u00e8ncia pel plat artesanal, amb el qual millorava l&#8217;experi\u00e8ncia del comensal.<br\/><br\/><\/p>\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-1024x683.jpg\" alt=\"\" class=\"wp-image-70730\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-1024x683.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-300x200.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-768x512.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-1536x1024.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-2048x1365.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/gasterraa-1-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p>Cert \u00e9s, com va observar el tribunal, que cada vegada els restaurants -sense necessitat a rec\u00f3rrer als que compten amb alguna estrella Michelin- donen major import\u00e0ncia a la vaixella. Tamb\u00e9 -com va indicar la directora de Gasterra, Juana Jord\u00e1- que el resultat d&#8217;aquesta mena de recerques pot contribuir a trobar f\u00f3rmules per a obrir l&#8217;apetit a les persones que, per diferents motius, l&#8217;hagen perdut. Perqu\u00e8 sabut \u00e9s que, a m\u00e9s de pel sabor, mengem per la vista. Entre altres coses.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-1024x678.jpg\" alt=\"\" class=\"wp-image-70732\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0534-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p><strong>Menjar per a tots<\/strong><\/p>\n\n<p>L&#8217;estudiant Mar\u00eda G\u00f3mez Arag\u00f3n va encaminar la seva recerca a donar resposta a la pregunta de si \u00e9s possible elaborar un men\u00fa per a totes les persones. Va centrar el seu treball en un men\u00fa saludable i inclusiu -apte per a persones amb al\u00b7l\u00e8rgies, de creences distintes o que segueixen una alimentaci\u00f3 vegana, per exemple- des de la perspectiva de la sostenibilitat i la cultura gastron\u00f2mica. De les entrevistes que va realitzar a diversos metges es despr\u00e8n que el model podia presentar algunes mancances. Tamb\u00e9 que falta educaci\u00f3 aliment\u00e0ria, aix\u00ed com pol\u00edtiques encaminades a millorar-la. Els restauradors consultats es van mostrar d&#8217;acord a reduir el desaprofitament alimentari, en l&#8217;\u00fas de productes de quil\u00f2metre 0 i sostenibles i en el valor cultural que ha de tenir el men\u00fa.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-1024x678.jpg\" alt=\"\" class=\"wp-image-70734\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0549-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p>El treball es va desenvolupar en col\u00b7laboraci\u00f3 amb el Centre Educatiu de Recursos de Consum d&#8217;Alacant (CERCA), de l&#8217;Ajuntament d&#8217;Alacant, i la conclusi\u00f3 a la qual va arribar \u00e9s que es pot dissenyar un men\u00fa d&#8217;alta inclusivitat per\u00f2 no d&#8217;abast completament universal. Des del tribunal es va matisar que aquest tipus de treballs pot ser un important punt de partida per als professionals, que han de fer front a una diversitat cada vegada major a la qual han de saber donar resposta.<br\/><br\/><\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-1024x678.jpg\" alt=\"\" class=\"wp-image-70728\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0553-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p>Natalia Otero Quintana va investigar sobre la gastronomia com a eix central en reunions, festes i celebracions en el seu treball de fi de grau, entesa com a vehicle d&#8217;identitat col\u00b7lectiva i fenomen cultural. Des d&#8217;un punt de vista antropol\u00f2gic, va analitzar la tradici\u00f3, la cultura aliment\u00e0ria, l&#8217;acte de menjar junts i el fet social. Va afirmar que la gastronomia i la religi\u00f3 configuren la identitat i que el que es menja, com es menja i amb qui afecta a una societat.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-1024x678.jpg\" alt=\"\" class=\"wp-image-70736\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0558-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p>Reflex d&#8217;arrels i costums, la gastronomia \u00e9s alhora vincle de relacions socials, va afegir, un valor que ens distingeix com a societat i que cal preservar sense rebutjar la innovaci\u00f3.<br\/><br\/><\/p>\n\n<p>Els tres treballs de fi de grau s\u00f3n exemple del \u201ccar\u00e0cter multidisciplinari, innovador i comprom\u00e8s del Grau en Gastronomia i Arts Culin\u00e0ries de la UA i evidencien que la gastronomia \u00e9s molt m\u00e9s que t\u00e8cnica culin\u00e0ria\u201d, va assenyalar la coordinadora del grau, Arancha Vald\u00e9s.<br\/><\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-1024x678.jpg\" alt=\"\" class=\"wp-image-70726\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/07\/DSC_0556-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p>A l&#8217;acte, celebrat a la biblioteca municipal de D\u00e9nia, van assistir tamb\u00e9 representants municipals, del m\u00f3n acad\u00e8mic, restauradors i de Creama. \u201cAvui\u201d, va dir Florentino Terrades, director de l&#8217;Oficina de la Innovaci\u00f3 i la Creativitat D\u00e9nia Ciutat Creativa de la UNESCO, \u201ccelebrem la gastronomia com un espai de transformaci\u00f3, de cultura i de futur\u201d. \u201cPerqu\u00e8 la gastronomia\u201d, va afegir, \u201c\u00e9s una disciplina viva\u201d. A les seves paraules es va sumar l&#8217;alcalde en funcions, Rafa Carri\u00f3, qui va fer refer\u00e8ncia a la funci\u00f3 de connexi\u00f3 amb el m\u00f3n que exerceix la cuina i al paper de la gastronomia en l&#8217;enfortiment de la identitat de D\u00e9nia, que al desembre celebra els deu anys de la seva declaraci\u00f3 com a ciutat creativa de la gastronomia per la UNESCO.<\/p>\n","protected":false},"excerpt":{"rendered":"Tres alumnes de Gastronomia de la UA defensen els seus treballs de fi de grau a D\u00e9nia Que&hellip;","protected":false},"author":6,"featured_media":70725,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[589],"tags":[3435,2496,1344,3055,3434],"class_list":{"0":"post-70739","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia-ca-es","8":"tag-celebracions","9":"tag-gasterra-ca-es","10":"tag-gastronomia-ca-es-2","11":"tag-projectes","12":"tag-tfg-ca-es","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - 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