{"id":70476,"date":"2015-12-02T14:01:50","date_gmt":"2015-12-02T13:01:50","guid":{"rendered":"https:\/\/gastronomicament.cat\/la-bona-cuina-receptes-del-1715-cuina-del-tricentenari"},"modified":"2015-12-02T14:01:50","modified_gmt":"2015-12-02T13:01:50","slug":"la-bona-cuina-receptes-del-1715-cuina-del-tricentenari","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/la-bona-cuina-receptes-del-1715-cuina-del-tricentenari","title":{"rendered":"La Bona Cuina. Receptes del 1715, cuina del Tricentenari"},"content":{"rendered":"<p><strong>Caterina Gelabert<\/strong>, us presenta el curs La Bona Cuina sobre receptes de 1715. La Cuina del Tricentenari.<\/p>\n<p><strong>Dissabte, 12 de desembre impartir\u00e0, d&#8217;11 a 14 hores, el taller de cuina a Can Alcover<\/strong>\u00a0(carrer de Sant Alonso, 24 de Palma), una cita imprescindible per als amants de antiga, sana i amb producte local.<\/p>\n<p><strong>Els plats seran:<\/strong><\/p>\n<ul>\n<li>Ensa\u00efmades farcides de pollastre (entrant)<\/li>\n<li>Bacall\u00e0 amb carxofes (plat principal)<\/li>\n<p> (com que ara no \u00e9s temps de carxofes, es far\u00e0 sense, i quedar\u00e0 com un aguiat de bacall\u00e0)<\/p>\n<li>Menjar blanc (postres)<\/li>\n<\/ul>\n<div>Podeu assistir a les sessions individualment o en conjunt. Els assistents tastaran i menjar tots els plats que s&#8217;expliquin i cuinin.<\/div>\n<p><strong>El preu de cada sessi\u00f3 \u00e9s de 30 euros (25 euros per als socis de l&#8217;Obra Cultural Balear<\/strong>.<\/p>\n<p>Inscripcions al Can Alcover\u00a0<a href=\"tel:971729446\">971 729 446<\/a>\u00a0(pagament presencial) o a\u00a0<a title=\"La Bona Cuina Receptes del Tricentenari\" href=\"http:\/\/gastromarket.es\/ca\/activitats-gastronomiques\/33-la-bona-cuina-cuina-del-1715.html\">Gastromarket<\/a>\u00a0(pagament en l\u00ednia).<\/p>\n<blockquote><p>ELS ASSISTENTS TASTARAN I MENJARAN TOTS ELS PLATS QUE S&#8217;HI EXPLIQUIN<\/p><\/blockquote>\n<p>En els tallers es cuinar\u00e0 amb els millors aliments gr\u00e0cies a:<\/p>\n<ul>\n<li><strong>Especias Cresp\u00ed<\/strong>:\u00a0S\u00f3n especialistes en herbes arom\u00e0tiques, infusions i condiments. Us passegen per la cultura gastron\u00f2mica m\u00e9s tradicional i m\u00e9s contempor\u00e0nia i, tamb\u00e9 m\u00e9s internacional.<\/li>\n<li><strong>Goethe (Zumi Glub)<\/strong>:\u00a0\u00c9s l&#8217;empresa puntera en begudes i resfrescs de Mallorca. A trav\u00e9s de la marca Zumi Glub elabora refrescs com la Pinya Mallorquina, un dels refrescs m\u00e9s populars creats a l&#8217;illa.<\/li>\n<li><strong>Son Bordils<\/strong>:\u00a0Un dels cellers amb m\u00e9s hist\u00f2ria de Mallorca. Aquest celler, ubicat a Inca, \u00e9s apreciat pels entesos perqu\u00e8 elabora un vi de qualitat. La finca t\u00e9 una extensi\u00f3 de 34 hect\u00e0rees on hi ha sembrades varietats de vinya aut\u00f2ctones i for\u00e0nies (callet, mantonegro,\u00a0monestrell,\u00a0premsal blanc, merlot,\u00a0cabernet\u00a0sauvignon, sir\u00e0, chardonnay,\u00a0moscatell\u00a0i\u00a0premsal\u00a0blanc).<\/li>\n<li><strong>Oli de Jornets<\/strong>:\u00a0\u00c9s considerat com un dels millors del m\u00f3n. Es tracta d\u2019un suc d\u2019oliva de la qual en surt un oli extraordinari de gran qualitat.<\/li>\n<li><strong>Caf\u00e8s Bay<\/strong>:\u00a0Importen directament el caf\u00e8 de\u00a0Brasil,\u00a0Col\u00f2mbia, l\u2019\u00cdndia,\u00a0Vietnam\u00a0i\u00a0Hondures. A la f\u00e0brica de Lloret de Vistalegre (Mallora) el\u00a0torren, el\u00a0molen, l\u2019envasen\u00a0i el\u00a0distribueixen.<\/li>\n<\/ul>\n<p>A m\u00e9s, tamb\u00e9 hi col\u00b7labora l&#8216;<strong><a title=\"Escola Hoteleria Illes Balears\" href=\"http:\/\/www.ehib.es\" target=\"_blank\" rel=\"noopener\">Escola d&#8217;Hoteleria de les Illes Balears<\/a><\/strong>, la\u00a0<strong><a title=\"Comissi\u00f3 C\u00edvica Tricentenari\" href=\"http:\/\/www.1715tricentenari2015.cat\/\" target=\"_blank\" rel=\"noopener\">Comissi\u00f3 C\u00edvica del Tricentenari 1715-2015<\/a><\/strong>\u00a0\u00a0i l&#8216;<strong><a title=\"Obra Cultural Balear\" href=\"http:\/\/www.ocb.cat\" target=\"_blank\" rel=\"noopener\">Obra Cultural Balear<\/a><\/strong>.<\/p>\n<p>M\u00e9s informaci\u00f3 i inscripcions:\u00a0<a title=\"Gastromarket activitats gastron\u00f2miques\" href=\"http:\/\/gastromarket.es\/19-activitats-gastronomiques\">http:\/\/gastromarket.es\/19-activitats-gastronomiques<\/a><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/gastronomicament.cat\/wp-content\/uploads\/2014\/05\/la-bona-cuina-receptes-del-1715-cuina-del-tricentenari-hi-participen-640.jpg\" alt=\"\" width=\"640\" \/><\/p>\n<h4>M\u00c9S INFORMACI\u00d3 SOBRE LA BONA CUINA DEL TRICENTENARI<\/h4>\n<p><strong>Caterina Gelabert<\/strong>:\u00a0La vinculaci\u00f3 al m\u00f3n de la restauraci\u00f3 s&#8217;inici\u00e0 l&#8217;any 2000 com a cambrera al bar Bigalot de\u00a0<strong>Palma<\/strong>. Ha combinat la seva formaci\u00f3 com a historiadora de l&#8217;art amb la seva passi\u00f3 pels fogons. Ha participat en diferents actes culinaris i c\u00e0terings. \u00c9s autora del\u00a0<strong>blog gastron\u00f2mic Taula Posada<\/strong>\u00a0&lt;<a href=\"http:\/\/taulaposada.com\/\" target=\"_blank\" rel=\"noopener\">http:\/\/taulaposada.com<\/a>&gt; on demostra la seva devoci\u00f3 per una\u00a0cuina\u00a0equilibrada i en la que predomina el producte local i de temporada.\u00a0Actualment treballa com a cuinera a domicili.<\/p>\n<p>Gastron\u00f2micament se suma a la celebraci\u00f3 del tricentenari de la commemoraci\u00f3 de la guerra de successi\u00f3, que va suposar la derrota davant de les tropes borb\u00f2niques i la p\u00e8rdua de les institucions que eren pr\u00f2pies de les illes Balears, com el Gran i General Consell, i a trav\u00e9s del Decret de Nova Planta tengu\u00e9 greus conseq\u00fc\u00e8ncies pol\u00edtiques, socials, econ\u00f2miques, ling\u00fc\u00edstiques i culturals.<\/p>\n<p>La cuina del segle XVIII, \u00e9s una\u00a0<strong>cuina molt influenciada per l&#8217;edat mitjana<\/strong>. De fet, com explica Tomeu Arbona (Fornet de la Soca) al programa &#8218;Tricentenari&#8216;, em\u00e8s a\u00a0<em>Ona Mediterr\u00e0nia<\/em>\u00a0el 22 de juliol de 2015,\u00a0l&#8217;evoluci\u00f3 culin\u00e0ria a Mallorca va ser molt lenta. Al segle XVIII trobam una cuina molt poc diferenciada de les classes m\u00e9s benestants de les classes pobres.\u00a0Era habitual menjar repetitivament el mateix plat durant la setmana, especialment entre les classes m\u00e9s baixes.<\/p>\n<p><strong>El pa \u00e9s omnipresent<\/strong>\u00a0a tots els estaments, n&#8217;\u00e9s bon exemple les sopes, amb la difer\u00e8ncia que les classes m\u00e9s pobres les mengen nom\u00e9s de verdura, mentre que les m\u00e9s benestants les fan amb peix o carn. Era molt apreciat l&#8217;aviram: perdius, colom\u00ed, cegues, tudons&#8230; Tamb\u00e9 la llebre i el conill. De fet, la ca\u00e7a era molt habitual.<\/p>\n<p>Al segle XVIII, els\u00a0<strong>flaons<\/strong>, que ja es feien amb ametlla, passaren d&#8217;estar fets amb una pasta pr\u00e0cticament de pa, a una pasta m\u00e9s enriquida feta amb sa\u00efm, vi i oli. El\u00a0<strong>quarto<\/strong>\u00a0es feia fins al segle XVIII amb farina de xeixa i passa a fer-se amb pols de mid\u00f3 de patata. Tamb\u00e9 hi ha canvis amb el<strong>\u00a0menjar blanc<\/strong>\u00a0que s&#8217;elabora amb farina d&#8217;arr\u00f2s en comptes de la farina de blat al menjar blanc.\u00a0La pasta real \u00e9s gaireb\u00e9 omnipresent, feta amb ametlla, considerada de les m\u00e9s exquisides.<\/p>\n<p>Comen\u00e7ament segle XVIII comencen els\u00a0<strong>gelats<\/strong>. S&#8217;anomenaven aig\u00fces gelades: Nevaters duen neu de la muntanya i es comen\u00e7a a mesclar amb altres aliments. \u00c8poca en qu\u00e8 comen\u00e7a la popular cafeteria<strong>\u00a0Can Joan de s&#8217;Aigo<\/strong>.<\/p>\n<p>D&#8217;altra banda, cal recordar que\u00a0<strong>Mallorca abastia Barcelona de farina<\/strong>\u00a0durant la guerra de successi\u00f3.<\/p>\n<p style=\"font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: normal;\">Es cuinaran els seg\u00fcents plats:<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>foodiDissabte, 12 de desembre, d&#8217;11 a 14 hores. Els assistents tastaran i menjar tots els plats&hellip;<\/p>\n","protected":false},"author":1,"featured_media":55189,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1050,1485],"tags":[],"coauthors":[],"class_list":["post-70476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-de","category-cursos-i-tallers-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Bona Cuina. Receptes del 1715, cuina del Tricentenari<\/title>\n<meta name=\"description\" content=\"La Bona Cuina. 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