{"id":5809,"date":"2017-07-31T08:58:36","date_gmt":"2017-07-31T06:58:36","guid":{"rendered":"https:\/\/fundacionoceanografic.org\/blog\/gastronomy-and-oceans\/"},"modified":"2025-10-08T18:14:49","modified_gmt":"2025-10-08T16:14:49","slug":"gastronomy-and-oceans","status":"publish","type":"post","link":"https:\/\/fundacionoceanografic.org\/en\/gastronomy-and-oceans\/","title":{"rendered":"Gastronomy and Oceans"},"content":{"rendered":"<p><strong>The Oceanogr\u00e0fic brings the culinary and cultural value of the oceans to the Dolia gastronomy fair <\/strong><\/p>\n<ul>\n<li><strong>Manuel Toharia will explain the richness of the marine world, and Master Chef Junior, Mar\u00eda Querol, will cook jellyfish<\/strong><\/li>\n<\/ul>\n\n<p><strong>Valencia, July 30, 2017<\/strong><\/p>\n<p>The Oceanogr\u00e0fic of Valencia will bring to Dolia-Ess\u00e8ncia, the VII Enotourism and Gastronomy Fair, organized on September 2 by the Auditori Teulada Moraira, the proposal of sustainability and conservation awareness, which is presiding over all its initiatives and programs, as in this case the dissemination of the value of jellyfish within the marine ecosystem, not only as the oldest witnesses of the health of the oceans but also as a gastronomic resource capable of contributing to the improvement of the current situation.<\/p>\n<p>In the Dolia Kids space, Professor Manuel Toharia will participate, explaining in an entertaining way to parents and children the richness of the marine world and the problems that the balance suffers, while the young finalist of Master Chef Junior, Mar\u00eda Querol, will do a \u201cshowcooking\u201d, as she already did at the International Underwater Image Festival held in June at the Oceanogr\u00e0fic.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-16674 size-large img-fluid\" src=\"https:\/\/fundacion.whitelabel.codes\/wp-content\/uploads\/imgcopy\/plato_medusas_maria-1024x768.jpg\" alt=\"plato_medusas_maria\" width=\"1000\" height=\"750\" srcset=\"https:\/\/fundacion.whitelabel.codes\/wp-content\/uploads\/imgcopy\/plato_medusas_maria-1024x768.jpg 1024w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-300x225.jpg 300w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-768x576.jpg 768w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-1536x1152.jpg 1536w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-2048x1536.jpg 2048w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-365x274.jpg 365w, https:\/\/www.oceanografic.org\/wp-content\/uploads\/2017\/05\/plato_medusas_maria-1067x800.jpg 1067w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\"><\/p>\n<p><strong>A Dolia with four Michelin stars<\/strong><\/p>\n<p>This year&#8217;s Dolia, on the other hand, will feature the presence of two high-level restaurateurs, who add up to four Michelin stars from this year&#8217;s edition. These are the chefs Alberto Ferruz, from BonAmb in X\u00e0bia, and Kiko Moya, from L\u00b4Escaleta in Concentaina. <\/p>\n<p>In one of the three different scenarios that will be established in the fair, the duo of the two chefs will be developed, in whose kitchens the coast and the interior will be found. Cocktail making will also be featured, by Ivan Talens, best \u201cbartender\u201d of the Valencian Community. <\/p>\n<p>In the second space, according to the director of the Auditori Teulada Moraira, Maite Serrat, the artistic intervention of the Valencian company Empaperat will be located with the recreation of Valencian products, with special attention to citrus fruits.<\/p>\n<p>Finally, in the garden area, Dolia Kids will feature the intervention of Mar\u00eda Querol and the scientific communicator of the Oceanogr\u00e0fic, Manuel Toharia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Oceanogr\u00e0fic brings the culinary and cultural value of the oceans to the Dolia gastronomy fair&#8230;<\/p>\n","protected":false},"author":5,"featured_media":2162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","inline_featured_image":false,"footnotes":""},"categories":[65],"tags":[],"class_list":["post-5809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conservation"],"acf":[],"_links":{"self":[{"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/posts\/5809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/comments?post=5809"}],"version-history":[{"count":1,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/posts\/5809\/revisions"}],"predecessor-version":[{"id":5912,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/posts\/5809\/revisions\/5912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/media\/2162"}],"wp:attachment":[{"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/media?parent=5809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/categories?post=5809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fundacionoceanografic.org\/en\/wp-json\/wp\/v2\/tags?post=5809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}