{"id":32520,"date":"2021-08-05T19:00:59","date_gmt":"2021-08-05T17:00:59","guid":{"rendered":"http:\/\/asianfilmfestival.barcelona\/2022\/?p=30702"},"modified":"2021-10-05T17:53:32","modified_gmt":"2021-10-05T15:53:32","slug":"curs-destiu-online-tastets-dasia-un-viatge-per-la-gastronomia-asiatica-a-traves-del-cinema-2","status":"publish","type":"post","link":"https:\/\/asianfilmfestival.barcelona\/2022\/ca\/curs-destiu-online-tastets-dasia-un-viatge-per-la-gastronomia-asiatica-a-traves-del-cinema-2\/","title":{"rendered":"Curs d&#8217;estiu Online: \u00abTastets d&#8217;\u00c0sia: un viatge per la gastronomia asi\u00e0tica a trav\u00e9s del cinema\u00bb"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krz5pmf1-0591c1c61f25e56408865d3a3eb51083\">\n.avia-image-container.av-krz5pmf1-0591c1c61f25e56408865d3a3eb51083 img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-krz5pmf1-0591c1c61f25e56408865d3a3eb51083 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-krz5pmf1-0591c1c61f25e56408865d3a3eb51083 av-styling- avia-align-center  avia-builder-el-0  el_before_av_textblock  avia-builder-el-first '  ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" class='wp-image-32665 avia-img-lazy-loading-not-32665 avia_image ' src=\"https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-1.jpg\" alt='' title='curso-bocados-de-asia-1030x579-1'  height=\"579\" width=\"1030\" srcset=\"https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-1.jpg 1030w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-1-300x169.jpg 300w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-1-768x432.jpg 768w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-1-705x396.jpg 705w\" sizes=\"(max-width: 1030px) 100vw, 1030px\" \/><\/div><\/div><\/div>\n<section  class='av_textblock_section av-krz5psun-f004c2fde9a2cef03b4a597ef011bbce' ><div class='avia_textblock' ><h1 style=\"text-align: center;\">Curs d&#8217;estiu Online: \u00abTastets d&#8217;\u00c0sia: un viatge per la gastronomia asi\u00e0tica a trav\u00e9s del cinema\u00bb<\/h1>\n<\/div><\/section>\n<section  class='av_textblock_section av-krz5q2rb-e6751f7d84501de2a26586081dd05060' ><div class='avia_textblock' ><p class=\"p1\"><strong><span class=\"s1\">Et ve de gust degustar diferents plats asi\u00e0tics a trav\u00e9s de la vista? En m\u00e9s d\u2019un segle d\u2019exist\u00e8ncia, el cinema ha estat el gran inductor al menjar i al gust, proporcionant a l\u2019espectador seq\u00fc\u00e8ncies irrepetibles i inoblidables que li han ensenyat a menjar, a degustar i a apreciar la cultura de la bona taula.<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Aquest curs et convida a descobrir una nova forma de viure el menjar, on els ingredients, la preparaci\u00f3, i les postres, guarden un enorme significat. Un men\u00fa d\u2019al\u00e7ada per comen\u00e7ar les vacances de la millor manera possible. A m\u00e9s, al final de cadascuna de les cinc classes, oferirem a l\u2019alumnat una recepta de pa\u00eds que estiguem tractant amb la finalitat que puguin realitzar-la a casa.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Men\u00fa per a petits i grans gourmets:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\"><strong>1.\u00a0Entrants: El Jap\u00f3<\/strong>.\u00a0<em>Dilluns 12 de juliol de 19.00 h a 21.00 h<\/em><br \/>\n<\/span><em>Men\u00fa: Ramen Udon, Okonomiyaki, Tempura, Yakisoba, Sukiyaki, Gyoza, Sushi.<\/em><br \/>\nLa gastronomia japonesa \u00e9s un reflex m\u00e9s de la cultura d\u2019aquest pa\u00eds. No es pot entendre una cosa sense l\u2019altra. A aquells que gaudeixen del menjar d\u2019aquest pa\u00eds es delectaran en un veritable parad\u00eds de poc habituals i molt variades combinacions de sabors en un mateix plat i fins i tot de diferents plats en un mateix men\u00fa. A trav\u00e9s de pel\u00b7l\u00edcules com\u00a0<strong><em>El gust del sake<\/em><\/strong>\u00a0(1962),\u00a0<strong><em>Tampopo<\/em>\u00a0<\/strong>(1985)\u00a0<strong><em>Udon<\/em>\u00a0<\/strong>(2006),\u00a0<em><strong>Dead<\/strong>\u00a0<strong>Sushi<\/strong><\/em><strong>\u00a0<\/strong>(2012),\u00a0<strong><em>Una pastisseria a T\u00f2quio<\/em><\/strong>\u00a0(2015),<strong>\u00a0<em>El cuiner dels \u00faltims desitjos<\/em>\u00a0<\/strong>(2017) repassarem la gastronomia japonesa.<\/li>\n<li class=\"p1\"><strong>2.\u00a0Primers plats: Corea de Sud<\/strong>.\u00a0<em>Dimarts 13 de juliol de 19.00 h a 21.00 h<\/em><br \/>\n<em>Men\u00fa: Banchan, Kimchi, Jatjuk, Vedella amb salsa bulgogi, Bibimbap. Pal tradicional core\u00e0.<\/em><br \/>\nLa gastronomia coreana es caracteritza per utilitzar ingredients senzills i sans, i per la gran quantitat de guarnicions diferents, sovint fetes a base de verdures fermentades. A trav\u00e9s de films com\u00a0<strong><em>301\/302<\/em>\u00a0<\/strong>(1995),\u00a0<strong><em>Oldboy<\/em>\u00a0<\/strong>(2003),\u00a0<strong><em>Le Grand Xef<\/em>\u00a0<\/strong>(2017),\u00a0<strong><em>On the Beach at Night Alone<\/em>\u00a0<\/strong>(2017),\u00a0<strong><em>Extreme Job<\/em><\/strong>\u00a0(2018)\u00a0<strong><em>Little Forest<\/em>\u00a0<\/strong>(2018),\u00a0<strong><em>Par\u00e0sits<\/em>\u00a0<\/strong>(2019) i\u00a0<strong><em>Minari<\/em>\u00a0<\/strong>(2021) ens submergirem en els plats de la gastronomia coreana.<\/li>\n<li class=\"p1\"><strong>3.\u00a0Segons plats: Univers xin\u00e8s<\/strong>.\u00a0<em>Dimecres 14 de juliol de 19.00 h a 21.00 h<\/em><br \/>\n<em>Men\u00fa: Dumplings, Tai Sant Yuan, \u00c0nec estil Pekin, Wanton pixi, Pollastre amb arr\u00f2s de Hainan, Sheng Jian.<\/em><br \/>\nLa gastronomia de la Xina \u00e9s una de les m\u00e9s riques a causa de l\u2019antiga tradici\u00f3 culin\u00e0ria de pa\u00eds, i est\u00e0 molt \u00e0mpliament representada al m\u00f3n. Es pot dir que origin\u00e0riament procedeix de diferents regions de la Xina. La cuina xinesa est\u00e0 \u00edntimament relacionada no nom\u00e9s amb la societat, sin\u00f3 tamb\u00e9 amb la filosofia i la medicina xinesa. Un viatge a trav\u00e9s de films com\u00a0<strong><em>Come, reza, ama<\/em>\u00a0<\/strong>(1994),\u00a0<strong><em>God of Cookery<\/em>\u00a0<\/strong>(1996),\u00a0<strong><em>Amb la voluntat estimar<\/em><\/strong>\u00a0(2000),\u00a0<strong><em>Green Tea<\/em><\/strong>\u00a0(2003),<strong>\u00a0<em>Dumplings<\/em>\u00a0<\/strong>(2004),\u00a0<strong><em>Cook Up a Storm<\/em><\/strong>\u00a0(2017),\u00a0<strong><em>Chongquing Hot Pot<\/em>\u00a0<\/strong>(2017).<\/li>\n<li class=\"p1\"><strong>4.\u00a0Postres: \u00cdndia<\/strong>.\u00a0<em>Dijous 15 de juliol de 19.00 h a 21.00 h<\/em><br \/>\n<em>Men\u00fa: Masala Dosa, Pollastre Tandoori, Kashmiri Aloo Dum, Bhelpuri, Mithaa paan, Masala chai.<\/em><br \/>\nLa cuina \u00edndia representa amb freq\u00fc\u00e8ncia olors intenses a esp\u00e8cies, plats picants i amb molt gust, tes i curris de m\u00faltiples varietats. Per\u00f2 sab\u00edeu que, al llarg i ample dels 28 estats, cadascun t\u00e9 plats propis amb ingredients locals que no s\u00f3n consumits en altres regions de pa\u00eds? Viatjarem a trav\u00e9s de la gastronomia \u00edndia gr\u00e0cies a films com\u00a0<em><strong>El casament del Monts\u00f3<\/strong><\/em>\u00a0(2001),\u00a0<em><strong>Stanley Ka Dabba<\/strong>\u00a0<\/em>(2011),\u00a0<em><strong>Un viatge de deu metres<\/strong>\u00a0<\/em>(2014),\u00a0<em><strong>The Lunchbox<\/strong><\/em>\u00a0(2016),\u00a0<em><strong>Maacher Jhol<\/strong><\/em>\u00a0(2017), i\u00a0<em><strong>Gulabjaam<\/strong>\u00a0<\/em>(2018).<\/li>\n<li class=\"p1\"><strong>5.\u00a0Te, infusions i altres delicatessen: Sud-est Asi\u00e0tic<\/strong>.\u00a0<em>Divendres 16 de juliol de 19.00 h a 21.00 h<\/em><br \/>\n<em>Men\u00fa: Pad thai, Roti, Larb, Pho, Amok de peix, B\u00e1nh Mi, Satay, Chicken adob.<\/em><br \/>\nA poc a poc, la gastronomia del Sud-est Asi\u00e0tic ha anat guanyant adeptes. Una cuina que uneix les tradicions mil\u00b7len\u00e0ries dels seus pobles amb les influ\u00e8ncies culin\u00e0ries de la Xina i l\u2019\u00cdndia, donant lloc a una gran varietat de plats i costums en com\u00fa entre ells. Tots ells deliciosos i amb sabors que potser mai hagis provat. Per aix\u00f2, si decideixes viatjar al Sud-est Asi\u00e0tic, no pots deixar l\u2019oportunitat de degustar el menjar t\u00edpic de la regi\u00f3.\u00a0<em><strong>Ple estiu<\/strong><\/em>\u00a0(2000),\u00a0<em><strong>L\u2019olor de la papaia verda<\/strong>\u00a0<\/em>(1993),\u00a0<em><strong>una recepta familiar<\/strong><\/em>\u00a0(2018),\u00a0<em><strong>Street Food<\/strong><\/em>\u00a0(2009),\u00a0<em><strong>Raya i l\u2019\u00faltim drac<\/strong>\u00a0<\/em>(2021) ens serviran per introduir una gastronomia tan variada com deliciosa.<\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Professorat:<\/span><\/strong><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Eduard Terrades Vicens<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">M\u00e0ster en r\u00e0dio, \u00e9s escriptor i cr\u00edtic expert en la cultura i cinematografia japoneses, i membre de CineAsia des de 2005, a m\u00e9s de col\u00b7laborar amb diferents mitjans i portals especialitzats en cultura japonesa (Eikyo, Nipoweb, Otaku Bunka \u2026). Ha escrit llibres (<em><strong>Made in Kitano,\u00a0Deu anys de terror asi\u00e0tic<\/strong><\/em>), comissariat exposicions, impartit confer\u00e8ncies i col\u00b7labora de forma ass\u00eddua amb el sal\u00f3 Manga Barcelona.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">V\u00edctor Mu\u00f1oz<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Membre actiu de l\u2019equip de CineAsia, V\u00edctor s\u2019ha especialitzat en el treball de Web Manager i Community Manager (porta el blog i xarxes socials -Facebook, Twitter i Instagram-) de CineAsia. Cin\u00e8fil empedre\u00eft, porta 20 anys especialitzant-se en les cinematografies asi\u00e0tiques i ha escrit multitud d\u2019articles i ressenyes de pel\u00b7l\u00edcules procedents d\u2019\u00c0sia.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ricard Planas<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Ricard \u00e9s llicenciat en filosofia (UB), Estudis d\u2019\u00c0sia Oriental (Pompeu Fabra-UAB) i M\u00e0ster en Estudis Xinesos (Pompeu Fabra). Fa una estada a la Beijing Foreign Studies University com a becari de l\u2019ICO. Actualment acaba de cursar la seva tesi doctoral sobre el cineasta Yuan Muzhi i imparteix l\u2019assignatura d\u2019Hist\u00f2ria de cinema xin\u00e8s a la Univ. Pompeu Fabra. L\u2019any passat va publicar per a l\u2019editorial Berenice el llibre\u00a0<em>Hist\u00f2ria de cinema xin\u00e8s<\/em>.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Gloria Fern\u00e1ndez<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Llicenciada en Periodisme i membre fundador de CineAsia, Gl\u00f2ria ha col\u00b7laborat en diverses publicacions i coordinat i escrit llibres, entre ells\u00a0<strong><em>Johnnie To: Redefinint el Cinema d\u2019Autor<\/em><\/strong>\u00a0per al Sitges-Festival Internacional de Cinema Fant\u00e0stic de Catalunya, o\u00a0<em>B<strong>rillante Mendoza, retratant la realitat filipina<\/strong><\/em>\u00a0o\u00a0<strong><em>El cinema de Hong Sang-soo<\/em>\u00a0<\/strong>per al Festival de cinema de Gij\u00f3n. Tot compaginant la seva tasca de doc\u00e8ncia en universitats (UB, UMA, UIC), en l\u2019actualitat \u00e9s programadora de al Festival de Sitges i col\u00b7labora ass\u00edduament en altres festivals, institucions i centres de cultura com la Fundaci\u00f3 La Caixa, Casa \u00c0sia o Filmoteca de Catalunya<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Enrique Garcel\u00e1n<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Llicenciat en Direcci\u00f3 i Gui\u00f3 cinematogr\u00e0fic, \u00e9s membre fundador de CineAsia. Enrique forma part de Comit\u00e8 de programaci\u00f3 de Festival de cinema de Sitges i Fancine de M\u00e0laga. Compagina aquesta tasca amb la doc\u00e8ncia a universitats (UAB, UB, UIC, UMA, Universitat Carlos III), escoles de cinema (La Casa del Cinema, Sant Antonio de los Ba\u00f1os a Cuba), amb la col\u00b7laboraci\u00f3 amb altres festivals, institucions i centres de cultura, com la Fundaci\u00f3 la Caixa, Casa \u00c0sia i Filmoteca de Catalunya.<\/span><\/p>\n<\/div><\/section>\n<div  class='avia-icon-list-container av-krz5s1ic-d4d5d458804f77aac6e727c9a6274b2e  avia-builder-el-3  el_after_av_textblock  el_before_av_partner '><ul class='avia-icon-list avia_animate_when_almost_visible avia-icon-list-left av-iconlist-big av-krz5s1ic-d4d5d458804f77aac6e727c9a6274b2e avia-iconlist-animate'>\n<li><div class='iconlist_icon av-3g98r2m-124e13415631b86b4b13cfc553ad9a4b avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue85b' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content ' ><p>12\/07\/2021<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-a4qsvi-af495a0b0b3e4443000d5384491f6f4b avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue862' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content ' ><p>12 al 16 de juliol, de 19.00 h a 21.00 h CEST | 5 sessions de dues hores \u2013 Total: 10 hores.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-2nhtsxa-fe12c598b787c652b78dc83261ca439b avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue842' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content ' ><p>Online | 24 hores abans de l\u2019esdeveniment, les persones isncrites rebran la informaci\u00f3 necess\u00e0ria per accedir.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-25oho32-40b380dcc9a03292ab451a4533a4251e avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue8cb' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content ' ><p>Preu: 65 euros. |\u00a0<em>Welcome pack<\/em>: els cinc primers alumnes que s\u2019inscriguin al curs rebran un pack amb un llibre de gastronomia asi\u00e0tica.<br \/>\nCasa \u00c0sia lliurar\u00e0 per correu electr\u00f2nic un certificat d\u2019assist\u00e8ncia a el curs a qui ho sol\u00b7liciti i que hagi assistit a el 80% de les classes.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-1j64klq-76937ebb510e7163d97c625c19ca3cfc avia-font-entypo-fontello'><span class='iconlist-char' aria-hidden='true' data-av_icon='\ue80a' data-av_iconfont='entypo-fontello'><\/span><\/div><article class=\"article-icon-entry \" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content ' ><p>Casa Asia i CineAsia<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<\/ul><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" 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