{"id":87286,"date":"2026-01-24T12:43:00","date_gmt":"2026-01-24T11:43:00","guid":{"rendered":"https:\/\/canfali.com\/?p=87286"},"modified":"2026-01-23T18:51:55","modified_gmt":"2026-01-23T17:51:55","slug":"millor-si-hi-ha-una-historia","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/millor-si-hi-ha-una-historia\/","title":{"rendered":"Millor si hi ha una hist\u00f2ria?"},"content":{"rendered":"\n<p><\/p>\n\n<figure class=\"wp-block-pullquote\"><blockquote><p>La narrativa influeix en la percepci\u00f3 d&#8217;olors i sabors d&#8217;un plat<\/p><\/blockquote><\/figure>\n\n<p>Els restauradors Pepe Romany (Pont Sec) i Evarist Miralles (Nou Cavall Verd) han col\u00b7laborat en una recerca, emmarcada en l&#8217;\u00e0rea de neurogastronom\u00eda, realitzada per la professora Rosa Torres i el seu equip a trav\u00e9s del programa d&#8217;ajudes R+D+I del Centre de Gastronomia del Mediterrani Gasterra UA-D\u00e9nia. Emociona menjar? La narrativa influeix en el gaudi? La resposta \u00e9s s\u00ed. El plat, l&#8217;entorn, el que s&#8217;explica\u2026 tot influeix, \u201cfins i tot convida a provar plats amb els quals no ens atrev\u00edem\u201d, assenyalen. Es van servir d&#8217;el\u00e8ctrodes per a fer els seus experiments i van comprovar que el cervell reaccionava de manera diferent, \u201cque la percepci\u00f3 d&#8217;olors i sabors, fins i tot de records, era distinta\u201d, si hi havia o no una narrativa per part del xef. Van utilitzar tamb\u00e9 q\u00fcestionaris d&#8217;an\u00e0lisi sensorial per a contrastar els resultats \u201ci, efectivament, contar la hist\u00f2ria del plat, d&#8217;on ve, vincular-lo al producte local\u2026 predisposa molt favorablement a la seva degustaci\u00f3\u201d.<\/p>\n\n<p>Aqu\u00ed no va quedar la cosa. La neurogastronom\u00eda significa intervenir com a suport i, sobre la base d&#8217;aix\u00f2, es van realitzar altres intervencions interessants. En el col\u00b7legi Raquel Pay\u00e1 de D\u00e9nia, tamb\u00e9 l&#8217;alumnat que havia estat manipulant els aliments contava la seua hist\u00f2ria. Van constatar que les arts culin\u00e0ries en les seues diferents fases poden ser un recurs d&#8217;inclusi\u00f3, ocupabilitat i autonomia i que si es contracten persones amb risc d&#8217;inclusi\u00f3 -missatge per als departaments de responsabilitat social- \u201ccal deixar que s&#8217;expressen perqu\u00e8, quan hi ha una narrativa i la contes, tamb\u00e9 en aquest cas el comensal gaudeix i valora millor el plat\u201d. <\/p>\n\n<p>Amb dones migrants de 19 nacionalitats distintes que treballen en una empresa hortofruct\u00edcola d&#8217;Almeria es va fer una altra intervenci\u00f3. Van degustar una s\u00e8rie de plats i els van preguntar pels records i emocions que els despertaven. D&#8217;aquest mode, van comen\u00e7ar a con\u00e8ixer-se i a contar hist\u00f2ries relacionades amb el seu territori. Amb aix\u00f2, afirmen les investiadores, van comprovar que el menjar, per\u00f2 sobretot l&#8217;emoci\u00f3, uneixen, i van veure en la gastronomia una eina per a la gesti\u00f3 de recursos humans. <\/p>\n\n<p>Una altra prova, basada tamb\u00e9 en la degustaci\u00f3 de productes i les hist\u00f2ries que es contaven, es va fer amb una associaci\u00f3 andalusa de dones rurals, ramaderes, agricultores, de m\u00e9s de 70 i 80 anys. Van sortir propostes d&#8217;emprenedoria perqu\u00e8 no s&#8217;abandon\u00e9s el poble i van veure en la gastronomia i les emocions una possibilitat d&#8217;intervenir per a dinamitzar el territori i posar en valor el paper de les dones rurals.<\/p>\n","protected":false},"excerpt":{"rendered":"La narrativa influeix en la percepci\u00f3 d&#8217;olors i sabors d&#8217;un plat Els restauradors Pepe Romany (Pont Sec) i&hellip;","protected":false},"author":6,"featured_media":87308,"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":[589,1],"tags":[6182,6180,2496,692,2328,6181,6184,6183],"class_list":{"0":"post-87286","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia-ca-es","8":"category-sin-categorizar","9":"tag-cee-raquel-paya","10":"tag-emocions","11":"tag-gasterra-ca-es","12":"tag-gastronomia-ca-es","13":"tag-historia-2","14":"tag-neurogastronomia","15":"tag-nou-cavall-verd","16":"tag-pont-sec","17":"cs-entry","18":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Millor si hi ha una hist\u00f2ria? 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