{"id":1596,"date":"2014-04-24T17:51:13","date_gmt":"2014-04-24T15:51:13","guid":{"rendered":"http:\/\/www.bocadosdecine.com\/?p=1596"},"modified":"2019-03-26T18:13:43","modified_gmt":"2019-03-26T17:13:43","slug":"un-toque-de-canela","status":"publish","type":"post","link":"https:\/\/bocadosdecine.webs.upv.es\/val\/un-toque-de-canela\/","title":{"rendered":"UN TOQUE DE CANELA"},"content":{"rendered":"

\"un<\/a><\/p>\n

El dia 29 de maig era el torn d’una obra molt evocadora, ‘Un toque de canela<\/a>‘. En aquest cas, la doctora i professora del Dpto. de Tecnologia d’Aliments de la Universitat Polit\u00e8cnica de Val\u00e8ncia, Purificaci\u00f3n Garc\u00eda<\/a>, va analitzar l’obra al Campus de Gandia.<\/p>\n

Definida com la versi\u00f3 mediterr\u00e0nia de ‘Como agua para chocolate’<\/a><\/i>, un film al voltant del menjar que combina amb gust els sentiments i les ‘esp\u00e8cies’ adequades per a satisfer el major nombre de cors i paladars (Filmaffinity).<\/p>\n

En finalitzar l’an\u00e0lisi, el grup de participants va degustar un men\u00fa basat en les receptes i ingredients que es veuen en el film, un men\u00fa molt especial realitzat per l’equip de El raconet<\/a> de Gandia.<\/p>\n

V\u00eddeo resum de la jornada:<\/strong><\/p>\n

<\/object><\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
ANY<\/span><\/th>\n2003<\/span><\/td>\n<\/tr>\n
DURACI\u00d3<\/span><\/th>\n\n
108 min.<\/span><\/div>\n<\/td>\n<\/tr>\n
PA\u00cdS<\/b><\/span><\/th>\n\n
Gr\u00e8cia<\/span><\/div>\n<\/td>\n<\/tr>\n
DIRECTOR<\/span><\/th>\nTassos Boulmetis<\/a><\/span><\/td>\n<\/tr>\n
REPARTIMENT<\/span><\/th>\nGeorges Corraface<\/a>, Ieroklis Michailidis<\/a>, Renia Louzidou<\/a>, Stelios Mainas<\/a>
\n<\/a><\/span><\/td>\n<\/tr>\n
SINOPSI<\/span><\/th>\nFanis Iakovidis \u00e9s un fam\u00f3s professor d’astrof\u00edsica. T\u00e9 40 anys i ha aconseguit un moment crucial en la seua vida, una cru\u00eflla existencial que la seua ci\u00e8ncia no podr\u00e0 ajudar-lo a resoldre. El seu avi i mentor, l’avi Vassilis, viu a Istanbul i ha desenvolupat la seua pr\u00f2pia filosofia culin\u00e0ria pr\u00e0ctica, venerada i aplicada pels turcs de forma similar. Fanis no ha vist al seu avi des que tenia 7 anys. Per aix\u00f2, quan l’anci\u00e0 decideix sobtadament viatjar a Gr\u00e8cia despr\u00e9s de tants anys, la seua imminent visita es presenta com una esdeveniment clau en la vida de Fanis. Quan els vells amics del seu avi arriben a casa de Fanis i estan a punt de brindar a la seua salut, una trucada telef\u00f2nica l’informa que l’avi Vassilis ha caigut malalt de sobte. Fani es veu catapultat de forma inevitable a un inesperat viatge cap a Istanbul, un viatge de retorn en el temps i en l’espai.<\/span><\/td>\n<\/tr>\n
BOCADOS DE CINE<\/span><\/th>\n\n

Dijous. 29<\/b> de maig. 12.30 – 16.00. <\/b><\/span><\/p>\n

An\u00e1lisi de l’obra: Purificaci\u00f3n Garc\u00eda<\/p>\n

Preparaci\u00f3 del men\u00fa: El raconet de Gandia<\/a><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fitxa t\u00e8cnica completa en Filmaffinity<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

El dia 29 de maig era el torn d’una obra molt evocadora, ‘Un toque de canela‘. En aquest cas, la doctora i professora del Dpto. de Tecnologia d’Aliments de la Universitat Polit\u00e8cnica de Val\u00e8ncia, Purificaci\u00f3n Garc\u00eda, va analitzar l’obra al Campus de Gandia. Definida com la versi\u00f3 mediterr\u00e0nia de ‘Como agua para chocolate’, un film […]<\/p>\n","protected":false},"author":23,"featured_media":1597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129,136],"tags":[],"class_list":["post-1596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-edicio-2014","category-totes-les-sessions"],"yoast_head":"\nUN TOQUE DE CANELA - Bocados de Cine<\/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:\/\/bocadosdecine.webs.upv.es\/val\/un-toque-de-canela\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"UN TOQUE DE CANELA - Bocados de Cine\" \/>\n<meta property=\"og:description\" content=\"El dia 29 de maig era el torn d’una obra molt evocadora, ‘Un toque de canela‘. En aquest cas, la doctora i professora del Dpto. de Tecnologia d’Aliments de la Universitat Polit\u00e8cnica de Val\u00e8ncia, Purificaci\u00f3n Garc\u00eda, va analitzar l’obra al Campus de Gandia. 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