{"id":9603,"date":"2020-11-25T16:11:04","date_gmt":"2020-11-25T15:11:04","guid":{"rendered":"https:\/\/elbullifoundation.com\/elbullistore\/?p=9603"},"modified":"2021-03-22T12:46:59","modified_gmt":"2021-03-22T11:46:59","slug":"el-maridaje-en-el-restaurante","status":"publish","type":"post","link":"https:\/\/elbullifoundation.com\/elbullistore\/el-maridaje-en-el-restaurante\/","title":{"rendered":"El maridaje en el restaurante"},"content":{"rendered":"<p class=\"p1\">El vino es el acompa\u00f1ante preferente de la restauraci\u00f3n gastron\u00f3mica. Esta relaci\u00f3n puede ser distendida y no buscar conexi\u00f3n o, por el contrario, asemejarse a una relaci\u00f3n \u00edntima, meditada, que ofrezca una experiencia \u00fanica entre el elemento s\u00f3lido (comida) y el l\u00edquido (bebida). En este cap\u00edtulo se discute la disciplina del maridaje y se plantea desde multitud de perspectivas: \u00bfarte, ciencia, herramienta de venta? Alej\u00e1ndose de la visi\u00f3n seudocient\u00edfica, pretende ganar rigor a trav\u00e9s del conocimiento de las ciencias sensoriales (combinaciones de gusto, tacto y olfato).<\/p>\n<p class=\"p1\">Existen innumerables tendencias de maridaje. Para comprenderlas en su total magnitud, se presentan diferentes clasificaciones de maridaje que permiten navegar entre los grandes referentes: Giuseppe Vaccarini, el m\u00e9todo Robert J. Harrington, Fran\u00e7ois Chartier y la sumiller\u00eda molecular, Josep Roca y el sexto sentido aplicado al maridaje, Jeannie Cho Lee y la versatilidad, Tim Hanni MW\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El vino es el acompa\u00f1ante preferente de la restauraci\u00f3n gastron\u00f3mica. Esta relaci\u00f3n puede ser distendida y no buscar conexi\u00f3n o, por el contrario, asemejarse a una relaci\u00f3n \u00edntima, meditada, que ofrezca una experiencia \u00fanica entre el elemento s\u00f3lido (comida) y el l\u00edquido (bebida). En este cap\u00edtulo se discute la disciplina del maridaje y se plantea [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9604,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El maridaje en el restaurante - elBullistore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elbullifoundation.com\/elbullistore\/el-maridaje-en-el-restaurante\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El maridaje en el restaurante - elBullistore\" \/>\n<meta property=\"og:description\" content=\"El vino es el acompa\u00f1ante preferente de la restauraci\u00f3n gastron\u00f3mica. 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