{"id":70922,"date":"2014-12-29T16:04:23","date_gmt":"2014-12-29T15:04:23","guid":{"rendered":"https:\/\/gastronomicament.cat\/lesclata-sang-a-les-illes-balears-nou-llibre"},"modified":"2014-12-29T16:04:23","modified_gmt":"2014-12-29T15:04:23","slug":"lesclata-sang-a-les-illes-balears-nou-llibre","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/lesclata-sang-a-les-illes-balears-nou-llibre","title":{"rendered":"L’esclata-sang a les Illes Balears, nou llibre"},"content":{"rendered":"

\"\"Ja \u00e9s a les llibreries la nova obra d’Antoni Pinya, Joan Carles Salom i Samuel Pinya, L’esclata-sang a les Illes Balears<\/em>.<\/p>\n

Aquest nou llibre que parla de la cuina, l’entorn i la tradici\u00f3 dels bolets. L’editor encarregat de publicar-lo \u00e9s Lleonard Muntaner.<\/p>\n

\u00c9s una obra que fa mengera, visual i pr\u00e0ctica que parla de la figura de l’esclata-sang a la cultura mediterr\u00e0nia, les diferents esp\u00e8cies que hi ha, com tamb\u00e9, les diferents propostes culin\u00e0ries.<\/p>\n

El llibre es presentar\u00e0 dimecres dia 7 de gener de 2015, a les 19 h a Born de llibres (passatge de Sta. Catalina de Sena, 6, de Palma).<\/p>\n

Podeu escoltar el programa ‘Balears fa ci\u00e8ncia’ on parlen del llibre en aquest enlla\u00e7<\/a>. (a partir del minut 7)<\/p>\n

El llibre L’esclata-sang a les Illes Balears \u00e9s<\/em> un treball \u00fanic i monogr\u00e0fic sobre l\u2019esclata-sang, com a eix clau de la cuina, la biologia i la tradici\u00f3 de les nostres Illes i la cultura mediterr\u00e0nia. En aquest llibre hi trobareu un rac\u00f3 per con\u00e8ixer i, sobretot, gaudir del bolet m\u00e9s apreciat del nostre poble, amb qu\u00e8 podreu compartir i suggerir experi\u00e8ncies culin\u00e0ries, biol\u00f2giques i tradicionals amb la vostra fam\u00edlia i amics.<\/p>\n

Sobre els autors del llibre L’esclata-sang a les Illes Balears<\/em><\/h4>\n

Antoni Pinya i Florit<\/strong>
\nVa n\u00e9ixer a S\u00f3ller l\u2019any 1951. Ha dedicat la major part de la seva carrera professional a la doc\u00e8ncia en l\u2019especialitat de cuina, des de l\u2019any 1983 a l\u2019antiga Escola Sindical d\u2019Hoteleria de Palma. Posteriorment, va ser professor als instituts d\u2019ensenyament secundari Jun\u00edper Serra (Palma), Joan Mir\u00f3 (S\u00f3ller) i Calvi\u00e0, aix\u00ed com a l\u2019Escola d\u2019Hoteleria CAIB-UIB en els primers quatre anys d\u2019exist\u00e8ncia, com a cap del Departament de Cuina.Al llarg de la seva traject\u00f2ria ha co\u00b7laborat en innombrables programes de televisi\u00f3 i r\u00e0dio, entre els quals destaca Cuinant bolets amb Toni Pinya, d\u2019IB3 Televisi\u00f3. Actualment condueix l\u2019espai radiof\u00f2nic Las recetas de Toni Pinya, cada setmana al programa Hoy por hoy Mallorca de la Cadena SER.Ha publicat desenes de llibres sobre gastronomia, entre els quals destacam: Cocina balear para su coraz\u00f3n, Cuinar amb t\u00e0peres, Cuinar amb oli d\u2019oliva, La cocina del mar, La cocina mallorquina: el pescado, la cocina y el tiempo, Las setas de Baleares y su cocina, Cocinando con setas en Mallorca (volums I i II), Las setas en la cocina, El menjar blanc, Cocinando con setas (6 volums), Sobrasada de Mallorca: color y sabor, Sobrasada de Mallorca: sabores de cuchara, 18 Recetas maestras con sobrasada de Mallorca, Bartolom\u00e9 Esteva: sus 100 mejores recetas.Fruit de la seva activitat divulgadora, ha obtengut diversos premis, entre els quals el Gourmand World Cookbook Awards Bordeus (Fran\u00e7a), pel llibre La sobrassada de Mallorca: cuina i cultura, com a millor llibre del m\u00f3n de cuina mediterr\u00e0nia escrit en llengua catalana l\u2019any 2001; va quedar finalista del Premi Gastron\u00f2mic Pau Llull 2002; va obtenir la Medalla d\u2019Or de l\u2019Asso\u00adciaci\u00f3 Nacional de Cuiners del Jap\u00f3; tamb\u00e9 el Gourmand World Cookbook Awards Barcelona, pel llibre La sobrassada de Mallorca: color y sabor, com a millor llibre del m\u00f3n de cuina mediterr\u00e0nia escrit en llengua castellana l\u2019any 2003, amb menci\u00f3 especial a la final.<\/p>\n

Joan Carles Salom Tom\u00e0s<\/strong>
\nVa n\u00e9ixer a Palma l\u2019any 1971. \u00c9s bi\u00f2leg, per\u00f2 dins la seva vessant m\u00e9s naturalista la micologia \u00e9s la seva passi\u00f3. Fa m\u00e9s de vint anys que es dedica a estudiar, catalogar i divulgar els bolets de les Illes Balears. Durant aquest per\u00edode, ha publicat com a autor i coautor una quarantena d\u2019articles i treballs a revistes i butlletins micol\u00f2gics, tant nacionals com internacionals.\u00c9s coautor, amb el mic\u00f2leg Josep Ll. Siquier, dels llibres Bolets de Mon\u00addra\u00adg\u00f3 (2007), Bolets d\u2019Alzinar. Monument natural de les fonts Ufanes (2010) i Cat\u00e1\u00adlogo de Hongos y Mixomicetos de las Islas Baleares (2013), on es recopilen totes les cites de fongs i mixomicets de treballs micol\u00f2gics referits a les Illes Balears des del 1812 fins al 2012. Com a divulgador, ha fet nombroses exposicions, itineraris i xerrades micol\u00f2giques tant a Mallorca com a Eivissa. A m\u00e9s, s\u2019ha especialitzat en l\u2019estudi de Lepiota s.l., i ha participat des del 1998 en campanyes cient\u00edfiques com Flora Micol\u00f2gica Ib\u00e8rica (CSIC – Jard\u00ed Bot\u00e0\u00adnic de Madrid) i FMCB (campanyes de flora micol\u00f2gica a les Balears).\u00c9s funcionari (t\u00e8cnic superior) a la Comissi\u00f3 de Medi Ambient de les Illes Balears (Conselleria d\u2019Agricultura, Medi Ambient i Territori del Govern Balear) i ha estat director del Parc Natural de Mondrag\u00f3 (2004-2005) i del Paratge Natural de la Serra de Tramuntana (2012).<\/p>\n

Samuel Pinya Fern\u00e1ndez<\/strong>
\nVa n\u00e9ixer a Palma l\u2019any 1979. \u00c9s bi\u00f2leg, investigador i apassionat de la natura en tota la seva extensi\u00f3. Comen\u00e7\u00e0 la seva traject\u00f2ria professional treballant a parcs zool\u00f2gics de Mallorca fins que va crear el seu propi gabinet d\u2019estudis ambientals, amb el qual treballa per a diferents administracions i empreses privades en la conservaci\u00f3, el seguiment i la divulgaci\u00f3 de la biodiversitat de les Illes. Durant cinc anys (2008-2012) fou t\u00e8cnic del Paratge Natural de la Serra de Tramuntana a l\u2019empresa extinta Espais de Natura Balear i actualment \u00e9s professor associat d\u2019Ecologia del Departament de Biologia de la Universitat de les Illes Balears.Ha publicat desenes d\u2019articles a revistes cient\u00edfiques d\u2019\u00e0mbit internacional, i ha centrat els seus estudis en esp\u00e8cies com el ferreret \u2014sobre el qual el 2014 va defensar la seva tesi doctoral\u2014, la tortuga mora, la tortuga mediter\u00adr\u00e0nia, el mart, la geneta, les papallones nocturnes i di\u00fcrnes i les esp\u00e8cies ex\u00f2tiques amb car\u00e0cter invasor.Gr\u00e0cies a la seva vocaci\u00f3 per la divulgaci\u00f3, ha assessorat cient\u00edficament en la gravaci\u00f3 de documentals i reportatges de natura emesos a cadenes de televisi\u00f3 com Canal 4, IB3, TV3, TVE, 24h, Disney Channel o la BBC. Des del 2005 ha estat col\u00b7laborador de diferents programes d\u2019IB3 R\u00e0dio, com Ara per ara (presentat per Joan Monse) i Tassa i mitja (presentat per Noem\u00ed Garcies), i actualment ho \u00e9s del Balears fa ci\u00e8ncia (presentat per Enric Culat).Va entrar en el camp de la micologia des de ben petit gr\u00e0cies al seu pare (Antoni Pinya i Florit) i m\u00e9s mic\u00f2legs (Josep Ll. Siquier Vicens o Joan Carles Salom Tom\u00e0s), amb els quals va aprendre \u2014i encara apr\u00e8n\u2014 sobre la diversitat micol\u00f2gica de les Balears. Ha coordinat desenes de jornades micol\u00f2giques, \u00e9s coautor de nou llibres sobre cuina de bolets, tots publicats amb el Diario de Mallorca, i ha estat assessor cient\u00edfic i copresentador del programa Cuinant bolets amb Toni Pinya, d\u2019IB3 Televisi\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aquest nou llibre que parla de la cuina, l’entorn i la tradici\u00f3 dels bolets.<\/p>\n","protected":false},"author":1,"featured_media":53741,"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":[1046],"tags":[],"coauthors":[],"class_list":["post-70922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nL'esclata-sang a les Illes Balears, nou llibre<\/title>\n<meta name=\"description\" content=\"L'esclata-sang a les Illes Balears, nou llibre\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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