{"id":24780,"date":"2019-02-18T12:31:13","date_gmt":"2019-02-18T18:31:13","guid":{"rendered":"http:\/\/www.inces.gob.ve\/?p=24780"},"modified":"2020-05-28T20:29:34","modified_gmt":"2020-05-29T00:29:34","slug":"inces-ofrece-recetas-alternativas-en-el-curso-platos-tipicos","status":"publish","type":"post","link":"https:\/\/inces.gob.ve\/index.php\/2019\/02\/18\/inces-ofrece-recetas-alternativas-en-el-curso-platos-tipicos\/","title":{"rendered":"Inces ofrece recetas alternativas en el curso Platos T\u00edpicos"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\"><i>**<b> 20 participantes que asisten al taller realizan una demostraci\u00f3n de ingeniosos platos con un alto valor nutricional<\/b><\/i><\/span><\/p>\n<p align=\"justify\">\n<p align=\"justify\"><!--more--><\/p>\n<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\"><b>GAUDY LOPEZ | Lara<\/b><\/span><\/p>\n<p align=\"justify\">\n<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\">Un grupo de 20 j\u00f3venes larenses se preparan en el mundo culinario con el curso de Platos T\u00edpicos que transcurre en el centro de formaci\u00f3n socialista (CFS) Jes\u00fas Gordo P\u00e1ez del Inces y que tendr\u00e1 una duraci\u00f3n de 186 horas acad\u00e9micas.<\/span><\/p>\n<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\">En la formaci\u00f3n los participantes crean y comparten recetas a base de hortalizas, frutas, tub\u00e9rculos y harinas alternativas para no solo hacerle frente a la guerra econ\u00f3mica, sino para rescatar la gastronom\u00eda tradicional en la preparaci\u00f3n de platos nutritivos con rubros de la producci\u00f3n nacional como yuca, auyama, calabac\u00edn, entre otros. <\/span><\/p>\n<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-24783 size-full\" src=\"http:\/\/www.inces.gob.ve\/wp-content\/uploads\/2019\/02\/1recetas-alternativas.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/1recetas-alternativas.jpg 800w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/1recetas-alternativas-300x225.jpg 300w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/1recetas-alternativas-768x576.jpg 768w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/1recetas-alternativas-136x102.jpg 136w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/span><\/p>\n<p align=\"justify\"><span style=\"font-family: Arial,sans-serif;\">El curso dictado por la maestra t\u00e9cnico productivo (MTP) Rosalba Bueno \u201cofrece a los asistentes recetas y platos tradicionales que antes no se hac\u00edan y que son parte de la cultura del venezolano\u201d, destac\u00f3 Marielbis Colmenarez, en una jornada de demostraci\u00f3n de platos t\u00edpicos. <\/span><\/p>\n<p align=\"justify\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-24781 size-full\" src=\"http:\/\/www.inces.gob.ve\/wp-content\/uploads\/2019\/02\/4recetas-alternativas.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/4recetas-alternativas.jpg 800w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/4recetas-alternativas-300x225.jpg 300w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/4recetas-alternativas-768x576.jpg 768w, https:\/\/inces.gob.ve\/wp-content\/uploads\/2019\/02\/4recetas-alternativas-136x102.jpg 136w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p align=\"justify\">\u201c<span style=\"font-family: Arial,sans-serif;\">Durante la formaci\u00f3n los asistentes le sacan provecho a las herramientas e intercambio de saberes para combinar los alimentos y contribuir con patrones alimentarios que definan la soberan\u00eda del pueblo venezolano en tiempo de crisis\u201d, enfatiz\u00f3 la MTP.<\/span><\/p>\n<p align=\"justify\">LT.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>** 20 participantes que asisten al taller realizan una demostraci\u00f3n de ingeniosos platos con un alto valor nutricional<\/p>\n","protected":false},"author":15,"featured_media":24782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-24780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/24780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/comments?post=24780"}],"version-history":[{"count":2,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/24780\/revisions"}],"predecessor-version":[{"id":24785,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/posts\/24780\/revisions\/24785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/media\/24782"}],"wp:attachment":[{"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/media?parent=24780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/categories?post=24780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inces.gob.ve\/index.php\/wp-json\/wp\/v2\/tags?post=24780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}