{"id":30696,"date":"2021-08-05T19:00:59","date_gmt":"2021-08-05T17:00:59","guid":{"rendered":"http:\/\/asianfilmfestival.barcelona\/2022\/?p=30696"},"modified":"2021-10-05T17:52:24","modified_gmt":"2021-10-05T15:52:24","slug":"curs-destiu-online-tastets-dasia-un-viatge-per-la-gastronomia-asiatica-a-traves-del-cinema","status":"publish","type":"post","link":"https:\/\/asianfilmfestival.barcelona\/2022\/curs-destiu-online-tastets-dasia-un-viatge-per-la-gastronomia-asiatica-a-traves-del-cinema\/","title":{"rendered":"Online summer Course: \u00abBites from Asia: a journey to Asian gastronomy through cinema\u00bb"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-krz5pmf1-8e1191e97589739c4fbaf822ab653d7c\">\n.avia-image-container.av-krz5pmf1-8e1191e97589739c4fbaf822ab653d7c img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-krz5pmf1-8e1191e97589739c4fbaf822ab653d7c .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-krz5pmf1-8e1191e97589739c4fbaf822ab653d7c av-styling- avia-align-center  avia-builder-el-0  el_before_av_textblock  avia-builder-el-first '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" class='wp-image-32661 avia-img-lazy-loading-not-32661 avia_image ' src=\"https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1.jpg\" alt='' title='curso-bocados-de-asia-1030x579-1'  height=\"579\" width=\"1030\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1.jpg 1030w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-300x169.jpg 300w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-768x432.jpg 768w, https:\/\/asianfilmfestival.barcelona\/2022\/wp-content\/uploads\/2021\/08\/curso-bocados-de-asia-1030x579-1-705x396.jpg 705w\" sizes=\"(max-width: 1030px) 100vw, 1030px\" \/><\/div><\/div><\/div>\n<section  class='av_textblock_section av-krz5psun-f004c2fde9a2cef03b4a597ef011bbce'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><h1 style=\"text-align: center;\">Online summer Course: \u00abBites from Asia: a journey to Asian gastronomy through cinema\u00bb<\/h1>\n<\/div><\/section>\n<section  class='av_textblock_section av-krz5q2rb-e6751f7d84501de2a26586081dd05060'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p><strong>Would you like to taste different Asian dishes with your eyes? During its century of existence, cinema has been the biggest introducer to food and taste, providing the public with unique and unforgettable sequences that have shown them to eat, taste and appreciate the culture of haute cuisine.\u00a0<\/strong><\/p>\n<p>This course invites you to discover a new way of experiencing food, where ingredients, preparation and desserts, have an enormous significance. A great menu to begin the holidays in the best way possible. Besides, at the end of each of the five classes, we offer the students a recipe from the country which is being addressed in order to give them the opportunity to try them at home.<\/p>\n<p><strong>Menu for great and not-so-great gourmets:<\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\"><strong>1. Appetizers: Japan<\/strong>.\u00a0<em>Monday, 12th of July, from 19.00 h to 21.00 h<\/em><br \/>\n<\/span><em>Menu: Ramen Udon, Okonomiyaki, Tempura, Yakisoba, Sukiyaki, Gyoza, Sushi.<\/em><br \/>\nJapanese gastronomy is another reflection of its country\u2019s culture. One thing cannot be understood without the other. To those who enjoy this country\u2019s food will be delighted in a true paradise of unsual and diverse flavour combinations on the same plate, and even on different plates in the same menu. Through movies such as\u00a0<em><strong>An Autumn Afternoon<\/strong><\/em><strong>\u00a0<\/strong>(1962),\u00a0<strong><em>Tampopo<\/em>\u00a0<\/strong>(1985)\u00a0<strong><em>Udon<\/em>\u00a0<\/strong>(2006),\u00a0<em><strong>Dead Sushi<\/strong><\/em><strong>\u00a0<\/strong>(2012),\u00a0<strong><em>Sweet Bean<\/em><\/strong>\u00a0(2015), or\u00a0<strong><em>The Last Recipe<\/em><\/strong>\u00a0(2017), we will review Japanese gastronomy.<\/li>\n<li class=\"p1\"><strong>2. Starters: South Korea.<\/strong>\u00a0<em>Tuesday, 13th of July, from 19.00 h to 21.00 h<\/em><br \/>\n<em>Menu: Banchan, Kimchi, Jatjuk, Ternera con salsa Bulgogi, Bibimbap. Traditional Korean dessert.<\/em><br \/>\nKorean gastronomy features simple and healthy ingredients, and a great amount of diverse garnishes, usually made with fermented vegetables. Through films such as\u00a0<strong><em>301\/302<\/em>\u00a0<\/strong>(1995),\u00a0<strong><em>Oldboy<\/em>\u00a0<\/strong>(2003),\u00a0<strong><em>Le Grand Chef<\/em>\u00a0<\/strong>(2017),\u00a0<strong><em>On the Beach at Night Alone<\/em><\/strong>\u00a0(2017),\u00a0<strong><em>Extreme Job<\/em><\/strong>\u00a0(2018)\u00a0<strong><em>Little Forest<\/em>\u00a0<\/strong>(2018),\u00a0<b><i>Parasite\u00a0<\/i><\/b>(2019) and\u00a0<strong><em>Minari<\/em>\u00a0<\/strong>(2021), we will immerse ourselves in the dishes of Korean gastronomy.<\/li>\n<li class=\"p1\"><strong>3. Main Course: Chinese Universe<\/strong>.\u00a0<em>Wednesday, 14th of July, from 19.00 h to 21.00 h<\/em><br \/>\n<em>Menu: Dumplings, Tai San Yuan, Peking Duck, Wanton mee, Chicken Rice from Hainan, Sheng Jian.<\/em><br \/>\nChinese gastronomy is one of the richest due to the country\u2019s ancient culinary culture, and it is widely represented all over the world. It can be said that originally, it comes from different regions of China. Chinese food is deeply related not only to society, but also to philosophy and Chinese medicine. A journey through films such as\u00a0<strong><em>Eat Drink Man Woman\u00a0<\/em><\/strong>(1994),<strong>\u00a0<em>God of Cookery<\/em><\/strong>\u00a0(1996),\u00a0<em><strong>In the Mood for Love<\/strong><\/em><strong>\u00a0<\/strong>(2000),\u00a0<strong><em>Green Tea<\/em>\u00a0<\/strong>(2003),\u00a0<strong><em>Dumplings<\/em>\u00a0<\/strong>(2004),\u00a0<strong><em>Cook Up a Storm<\/em><\/strong>\u00a0(2017),<strong>\u00a0<em>Chongquing Hot Pot<\/em>\u00a0<\/strong>(2017).<\/li>\n<li class=\"p1\"><strong>4. Dessert: India.<\/strong>\u00a0<em>Thursday, 15th of July, from 19.00 h to 21.00 h<\/em><br \/>\n<em>Menu: Masala Dosa, Tandoori Chicken, Kashmiri Aloo Dum, Bhelpuri, Mithaa paan, Masala chai.<\/em><br \/>\nIndian cuisine represents frequently intense species\u2019 aromas, spicy and tasty dishes, teas and currys in multiple variations. However, did you knew that, along its 28 states, each one has its own dishes and local ingredients which are not consumed in other regions of the country? We will travel through Indian gastronomy thanks to films such as\u00a0<strong><em>Monsoon Wedding<\/em><\/strong>\u00a0(2001),\u00a0<strong><em>Stanley Ka Dabba<\/em>\u00a0<\/strong>(2011),\u00a0<b><i>The Hundred-Foot Journey\u00a0<\/i><\/b>(2014),\u00a0<strong><em>The Lunchbox<\/em><\/strong>\u00a0(2016),\u00a0<em><strong>Maacher<\/strong>\u00a0<strong>Jhol<\/strong><\/em><strong>\u00a0<\/strong>(2017), y\u00a0<strong><em>Gulabjaam<\/em>\u00a0<\/strong>(2018).<\/li>\n<li class=\"p1\"><strong>5. Tea, infusions, and other delicatessen: South-East Asia.<\/strong>\u00a0<em>Friday, 16th of July, from 19.00 h to 21.00 h<\/em><br \/>\n<em>Menu: Pad thai, Roti, Larb, Pho, Fish Amok, B\u00e1nh m\u00ec, Satay, Chicken adobo.<\/em><br \/>\nBit by bit, South-East Asian gastronomy has win adepts. A cuisine that joins millennary traditions of its people with Chinese and Indian culinary influences leads to a great variety of dishes and customs mutually in common. Every one of them delicious and with flavours you may have never tasted before. Hence, if you decide to travel to South-East Asia, you cannot avoid the opportunity to taste the typical food of the region.\u00a0<strong>A la verticale de l\u2019\u00e9t\u00e9\u00a0<\/strong>(2000),\u00a0<strong><i>The Scent of Green Papaya<\/i>\u00a0<\/strong>(1993),\u00a0<strong><em>Ramen Shop<\/em>\u00a0<\/strong>(2018),\u00a0<strong><em>Street Food<\/em><\/strong>\u00a0(2009),\u00a0<strong><em>Raya and the last dragon<\/em>\u00a0<\/strong>(2021)<\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">Faculty:<\/span><\/strong><\/p>\n<p class=\"p3\"><span class=\"s1\"><b>Eduard Terrades Vicens<\/b><\/span><\/p>\n<p class=\"p3\">With a Master in radio, he is a writer and critic expert in Japanese culture and cinematography, and a member of CineAsia since 2005, after collaborating with different media and specialized portals on Japanese culture (Eikyo, Nipoweb, Otaku Bunka \u2026) . He has written books (<strong><em>Made in Kitano, Ten Years of Asian Terror<\/em><\/strong>), curated exhibitions, imparted lectures and collaborated assiduously at the Manga Barcelona salon.<\/p>\n<p class=\"p3\"><span class=\"s1\"><b>V\u00edctor Mu\u00f1oz\u00a0<\/b><\/span><\/p>\n<p class=\"p3\">An active member of the CineAsia team, V\u00edctor has specialized in the work of Web Manager and Community Manager (he runs the blog and social media -Facebook, Twitter and Instagram-) of CineAsia. A die-hard movie buff, he has specialized in Asian filmmaking for 20 years and has written a multitude of articles and film reviews from Asia.<\/p>\n<p class=\"p3\"><span class=\"s1\"><b>Ricard Planas\u00a0<\/b><\/span><\/p>\n<p class=\"p3\">Ricard has a degree in Philosophy (UB), East Asian Studies (Pompeu Fabra-UAB) and a Master in Chinese Studies (Pompeu Fabra). He does a stay at the Beijing Foreign Studies University as an ICO grantee. He currently has just completed his doctoral thesis on the filmmaker Yuan Muzhi and teaches the subject of History of Chinese cinema at Pompeu Fabra University. Last year he published for the Berenice publishing house the book\u00a0<em><strong>History of Chinese cinema<\/strong><\/em>.<\/p>\n<p class=\"p3\"><span class=\"s1\"><b>Gloria Fern\u00e1ndez\u00a0\u00a0<\/b><\/span><\/p>\n<p class=\"p3\">With a degree in Journalism and a founding member of CineAsia, Gloria has collaborated in various publications and coordinated and written books, including\u00a0<em><strong>Johnnie To: Redefining Author\u2019s Cinema<\/strong><\/em>\u00a0for the Sitges-International Fantastic Film Festival of Catalonia, or\u00a0<em><strong>Brillante Mendoza, portraying the Philipines\u2019 reality<\/strong><\/em>\u00a0or\u00a0<em><strong>Hong Sang-soo\u2019s cinema<\/strong><\/em>\u00a0for the Gij\u00f3n Film Festival. Combining her teaching work at universities (UB, UMA, UIC), she is currently a programmer for the Sitges Festival and assiduously collaborates in other festivals, institutions and cultural centers such as the La Caixa Foundation, Casa Asia or the Filmoteca de Catalunya<\/p>\n<p class=\"p3\"><span class=\"s1\"><b>Enrique Garcel\u00e1n\u00a0\u00a0<\/b><\/span><\/p>\n<p class=\"p3\">With a degree in Film Direction and Screenplay, he is a founding member of CineAsia. Enrique is part of the Programming Committee of the Sitges Film Festival and Malaga Fancine. He combines this work with teaching at universities (UAB, UB, UIC, UMA, Carlos III University), film schools (La Casa del Cine, San Antonio de los Ba\u00f1os in Cuba), with collaboration with other festivals, institutions and centers culture, such as the La Caixa Foundation, Casa Asia and the Filmoteca de Catalunya.<\/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-d49oq0-b60fd2578788ada02bf983bf872017d7 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 \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content '  itemprop=\"text\" ><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-20ybze0-d7d0f566dd0f20b2e5888a80bab38cc6 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 \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>From the 12th to the 16th of July, from 19.00 h to 21.00 h CEST | 5 sessions of two hours \u2013 Total: 10 hours.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-1ip3kp4-1810959729728a6415a09abb8874aa8f 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 \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>Online | 24 hours prior to the event, people who are inscribed will receive the information needed in order to access.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-1124s14-03cddecded01862f5f00b11477a296b0 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 \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>Price: 65 euros. |\u00a0<em>Welcome pack<\/em>: the first five students registered will receive a pack with an Asian gastronomy book. Casa Asia will send an assitance certificate via e-mail to whoever needs it and who has come to at least 80% of the classes.<\/p>\n<\/div><\/div><footer class=\"entry-footer\"><\/footer><\/article><div class=\"iconlist-timeline\"><\/div><\/li>\n<li><div class='iconlist_icon av-26sb0o-39e92288ceda664673f7a6a84d344eeb 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 \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class=\"iconlist_content_wrap\"><header class=\"entry-content-header\"><\/header><div class='iconlist_content '  itemprop=\"text\" ><p>Casa Asia and 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\" id=\"style-css-av-krz5ts6c-7431541f2e3eca0471be8deb345ae88a\">\n.avia-logo-element-container.av-krz5ts6c-7431541f2e3eca0471be8deb345ae88a .av-partner-fake-img{\nbackground-size:cover;\n}\n<\/style>\n<div  class='avia-logo-element-container av-krz5ts6c-7431541f2e3eca0471be8deb345ae88a avia-logo-slider avia-content-slider avia-smallarrow-slider avia-content-slider-active noHover avia-content-slider-odd  avia-builder-el-4  el_after_av_iconlist  avia-builder-el-last  av-slideshow-ui av-control-default av-nav-arrows-visible av-nav-dots-visible av-no-slider-navigation av-slideshow-manual av-loop-once av-loop-manual-endless avia-content-slider1' data-slideshow-options=\"{&quot;animation&quot;:&quot;slide&quot;,&quot;autoplay&quot;:false,&quot;loop_autoplay&quot;:&quot;once&quot;,&quot;interval&quot;:5,&quot;loop_manual&quot;:&quot;manual-endless&quot;,&quot;autoplay_stopper&quot;:false,&quot;noNavigation&quot;:false,&quot;bg_slider&quot;:false,&quot;keep_padding&quot;:&quot;&quot;,&quot;hoverpause&quot;:false,&quot;show_slide_delay&quot;:0}\"><div class='avia-smallarrow-slider-heading  no-logo-slider-heading '><div class='new-special-heading'>&nbsp;<\/div><\/div><div class=\"avia-content-slider-inner\"><div class=\"slide-entry-wrap\"><div  class='slide-entry av-zb5488-3e1134bc39e127369aec31c28b9a27be flex_column no_margin av_one_third real-thumbnail post-entry slide-entry-overview slide-loop-1 slide-parity-odd  first'><\/div><div  class='slide-entry av-lpkdhk-573df2d3f942fb8c7748c778e6b8e089 flex_column no_margin av_one_third real-thumbnail post-entry slide-entry-overview slide-loop-2 slide-parity-even post-entry-last '><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":32661,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Online summer Course: \u00abBites from Asia: a journey to Asian gastronomy through cinema\u00bb - Asian Film Festival Barcelona<\/title>\n<meta name=\"description\" content=\"Would you like to taste different Asian dishes with your eyes? 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