{"id":3480,"date":"2021-05-24T15:14:34","date_gmt":"2021-05-24T18:14:34","guid":{"rendered":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/?p=3480"},"modified":"2021-05-24T15:14:34","modified_gmt":"2021-05-24T18:14:34","slug":"brasil-e-portugal-em-evento-sobre-turismo-gastronomico","status":"publish","type":"post","link":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/2021\/05\/24\/brasil-e-portugal-em-evento-sobre-turismo-gastronomico\/","title":{"rendered":"Brasil e Portugal em evento sobre Turismo Gastron\u00f4mico"},"content":{"rendered":"<p><span class=\"s3\"><span class=\"bumpedFont15\">O Instituto Federal de Bras\u00edlia (IFB) e o Minist\u00e9rio do Turismo (M<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">tur<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">) promovem, entre hoje (24\/05) e sexta-feiras, a oficina on-line \u201cDesafios e Oportunidades para o Turismo Gastron\u00f4mico no Brasil\u201d. A iniciativa in\u00e9dita dar\u00e1 subs\u00eddios para um plano nacional de incentivo ao setor. A programa\u00e7\u00e3o contar\u00e1 com experi\u00eancias inspiradoras no Brasil e tamb\u00e9m em Portugal.<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s4\"><span class=\"bumpedFont15\"><b>Brasil Food Safaris<\/b><\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">A primeira ser\u00e1 \u201c<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">U<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">ma viagem pelos ecossistemas portugueses a partir de projetos e festivais gastron\u00f4micos\u201d, com o portugu\u00eas Nuno Nobre. Na sequ\u00eancia, o chef Paulo Machado compartilha o case do \u201cBrasil Food Safaris\u201d, vencedor da categoria Melhor Atra\u00e7\u00e3o do Patrim\u00f4nio Cultural no WTM Latin America 2021.<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s4\"><span class=\"bumpedFont15\"><b>O sabor do Cerrado<\/b><\/span><\/span><span class=\"s5\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s6\"><span class=\"bumpedFont15\"><br \/>\n<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">A gastronomia do Cerrado estar\u00e1 representada pela coordenadora do projeto pelo IFB, a professora Ana Paula Jacques. E a Bahia tem na chef Ieda de Matos (foto), do Instituto Brasil a Gosto, uma representante importante, que j\u00e1 foi<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">,<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\"> inclusive<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">,<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\"> jurada do concurso de receitas do Cerrado realizado pelo IFB. O evento on line e gratuito est\u00e1 sendo\u00a0<\/span><\/span><span class=\"s3\"><span class=\"bumpedFont15\">transmitido pela TV IFB no YouTube.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>O Instituto Federal de Bras\u00edlia (IFB) e o Minist\u00e9rio do Turismo (Mtur) promovem, entre hoje (24\/05) e sexta-feiras, a oficina on-line \u201cDesafios e Oportunidades para o Turismo Gastron\u00f4mico no Brasil\u201d. A iniciativa in\u00e9dita dar\u00e1 subs\u00eddios para um plano nacional de incentivo ao setor. A programa\u00e7\u00e3o contar\u00e1 com experi\u00eancias inspiradoras no Brasil e tamb\u00e9m em Portugal. Brasil Food Safaris A primeira [&hellip;]<\/p>\n","protected":false},"author":125,"featured_media":3485,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coluna-capital-s-a"],"_links":{"self":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/3480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/users\/125"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/comments?post=3480"}],"version-history":[{"count":5,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/3480\/revisions"}],"predecessor-version":[{"id":3486,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/posts\/3480\/revisions\/3486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/media\/3485"}],"wp:attachment":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/media?parent=3480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/categories?post=3480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/capital-sa\/wp-json\/wp\/v2\/tags?post=3480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}