{"id":39930,"date":"2025-01-28T09:50:30","date_gmt":"2025-01-28T12:50:30","guid":{"rendered":"http:\/\/ww16.ce.gov.br\/secult\/?p=39930"},"modified":"2025-01-28T09:50:30","modified_gmt":"2025-01-28T12:50:30","slug":"escola-de-gastronomia-social-promove-evento-de-conexao-entre-o-cultivo-sustentavel-e-a-cozinha","status":"publish","type":"post","link":"https:\/\/ww16.ce.gov.br\/secult\/2025\/01\/28\/escola-de-gastronomia-social-promove-evento-de-conexao-entre-o-cultivo-sustentavel-e-a-cozinha\/","title":{"rendered":"Escola de Gastronomia Social promove evento de conex\u00e3o entre o cultivo sustent\u00e1vel e a cozinha"},"content":{"rendered":"<p style=\"text-align: center\"><em>Aulas acontecer\u00e3o no dia 29 de janeiro, com a presen\u00e7a de Nuno Madeira e Ana Mota, em uma imers\u00e3o do cultivo ao prato<\/em><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-39932 aligncenter\" src=\"https:\/\/ww16.ce.gov.br\/secult\/wp-content\/uploads\/sites\/83\/2025\/01\/Nuno-Madeira-600x800.jpg\" alt=\"\" width=\"1059\" height=\"1414\" srcset=\"https:\/\/ww16.ce.gov.br\/secult\/wp-content\/uploads\/sites\/83\/2025\/01\/Nuno-Madeira-600x800.jpg 600w, https:\/\/ww16.ce.gov.br\/secult\/wp-content\/uploads\/sites\/83\/2025\/01\/Nuno-Madeira-768x1024.jpg 768w\" sizes=\"auto, (max-width: 1059px) 100vw, 1059px\" \/><\/p>\n<p>O programa de forma\u00e7\u00e3o \u201cDa Horta \u00e0 Mesa\u201d est\u00e1 de volta \u00e0 Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), trazendo uma experi\u00eancia \u00fanica que conecta o cultivo sustent\u00e1vel ao preparo culin\u00e1rio. O equipamento da Secretaria da Cultura do Cear\u00e1 (Secult), gerido em parceria com o Instituto Drag\u00e3o do Mar (IDM), recebe, no pr\u00f3ximo dia 29 de janeiro (quarta-feira), das 8h30 \u00e0s 17h, dois grandes especialistas no tema: o pesquisador da Embrapa Hortali\u00e7as, Nuno Madeira, e a chef de cozinha vegana, Ana Mota. A atividade \u00e9 gratuita e as inscri\u00e7\u00f5es podem ser feitas no site gastronomiasocial.org.br at\u00e9 o preenchimento das vagas.<\/p>\n<p>A programa\u00e7\u00e3o do dia ser\u00e1 dividida em duas etapas. Pela manh\u00e3, os participantes aprender\u00e3o t\u00e9cnicas de cultivo e manejo sustent\u00e1vel de hortali\u00e7as tradicionais diretamente na horta agroecol\u00f3gica da Escola, sob a orienta\u00e7\u00e3o de Nuno Madeira, um dos principais nomes do Brasil em agricultura sustent\u00e1vel. \u00c0 tarde, das 14h \u00e0s 17h, o aprendizado se desloca para a Cozinha Show, onde o conhecimento se transforma em pr\u00e1tica. Nuno Madeira e Ana Mota, chef do restaurante vegano TerrAna, ir\u00e3o explorar a versatilidade das hortali\u00e7as tradicionais, criando pratos inovadores enquanto discutem o papel desses alimentos na alimenta\u00e7\u00e3o cotidiana e sustent\u00e1vel.<\/p>\n<p>&#8220;O evento \u00e9 uma oportunidade \u00fanica de conhecer a riqueza cultural e nutritiva das hortali\u00e7as tradicionais, promovendo uma alimenta\u00e7\u00e3o mais saud\u00e1vel e consciente. Al\u00e9m disso, combina saberes pr\u00e1ticos e te\u00f3ricos, destacando a import\u00e2ncia do uso sustent\u00e1vel desses ingredientes no dia a dia&#8221;, afirma Klaustrianne Queiroga, gerente da EGSIDB.<\/p>\n<p><strong>Sobre os convidados<\/strong><\/p>\n<p>Nuno Madeira: Engenheiro Agr\u00f4nomo formado pela Universidade Federal de Vi\u00e7osa (UFV) e pesquisador da Embrapa Hortali\u00e7as. \u00c9 especialista em cultivo sustent\u00e1vel e manejo de hortali\u00e7as tradicionais.<br \/>\nAna Mota: Chef vegana, professora de gastronomia e fundadora do restaurante TerrAna. Atua na promo\u00e7\u00e3o da alimenta\u00e7\u00e3o sustent\u00e1vel com foco em hortali\u00e7as n\u00e3o-convencionais (PANC) e no desenvolvimento de pr\u00e1ticas alinhadas \u00e0 sustentabilidade.<\/p>\n<p><strong>Servi\u00e7o<\/strong><\/p>\n<p>Evento: \u201cDa Horta \u00e0 Mesa: cultivo e preparo de hortali\u00e7as tradicionais\u201d<br \/>\nData: 29 de janeiro de 2025 (quarta-feira)<br \/>\nHor\u00e1rio: Das 8h30 \u00e0s 17h<br \/>\nInscri\u00e7\u00f5es gratuitas at\u00e9 o preenchimento das vagas: https:\/\/gastronomiasocial.org.br\/evento-da-horta-a-mesa-retorna-a-escola-de-gastronomia\/<br \/>\nLocal: Escola de Gastronomia Social Ivens Dias Branco<br \/>\nRua Manuel Dias Branco, 80, Cais do Porto (Mucuripe), Fortaleza \u2013 CE<br \/>\nRedes sociais: @escolagastronomiasocial<br \/>\nSobre a Escola<br \/>\nInaugurada em 2018, a Escola de Gastronomia Social Ivens Dias Branco \u00e9 um equipamento da Secretaria da Cultura do Cear\u00e1 (Secult), gerido pelo Instituto Drag\u00e3o do Mar (IDM). Com cursos gratuitos, a escola promove ensino, pesquisa e compromisso social, qualificando para o mercado de trabalho, incentivando o empreendedorismo e contribuindo para o combate \u00e0 fome.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aulas acontecer\u00e3o no dia 29 de janeiro, com a presen\u00e7a de Nuno Madeira e Ana Mota, em uma imers\u00e3o do cultivo ao prato O programa de forma\u00e7\u00e3o \u201cDa Horta \u00e0 Mesa\u201d est\u00e1 de volta \u00e0 Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), trazendo uma experi\u00eancia \u00fanica que conecta o cultivo sustent\u00e1vel ao preparo culin\u00e1rio. [&hellip;]<\/p>\n","protected":false},"author":709,"featured_media":39932,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[693],"tags":[],"class_list":["post-39930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rece"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Escola de Gastronomia Social promove evento de conex\u00e3o entre o cultivo sustent\u00e1vel e a cozinha - Secult<\/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:\/\/ww16.ce.gov.br\/secult\/2025\/01\/28\/escola-de-gastronomia-social-promove-evento-de-conexao-entre-o-cultivo-sustentavel-e-a-cozinha\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Escola de Gastronomia Social promove evento de conex\u00e3o entre o cultivo sustent\u00e1vel e a cozinha - Secult\" \/>\n<meta property=\"og:description\" content=\"Aulas acontecer\u00e3o no dia 29 de janeiro, com a presen\u00e7a de Nuno Madeira e Ana Mota, em uma imers\u00e3o do cultivo ao prato O programa de forma\u00e7\u00e3o \u201cDa Horta \u00e0 Mesa\u201d est\u00e1 de volta \u00e0 Escola de Gastronomia Social Ivens Dias Branco (EGSIDB), trazendo uma experi\u00eancia \u00fanica que conecta o cultivo sustent\u00e1vel ao preparo culin\u00e1rio. 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