25 de octubre<\/a>, en la secci\u00f3n de F\u00edsica y Matem\u00e1ticas, bajo la direcci\u00f3n del chef Marcos G\u00e1mez, quien hoy colabor\u00f3 como ayudante de cocina.<\/p>\nEsta actividad forma parte de las iniciativas que Campus Am\u00e9rica 2024 ha organizado para resaltar los lazos culturales y gastron\u00f3micos entre Am\u00e9rica Latina y Canarias, con el objetivo de fomentar el intercambio de conocimientos y tradiciones culinarias entre ambos territorios.<\/p>\n","protected":false},"excerpt":{"rendered":"
El Campus Guajara de la Universidad de La Laguna fue hoy escenario de una inmersi\u00f3n en la gastronom\u00eda ecuatoriana con…<\/p>\n","protected":false},"author":21,"featured_media":78216,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[11115,9420,345,349,2765],"tags":[11245,1355,11246,11247],"acf":[],"yoast_head":"\n
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<\/a>El taller ofreci\u00f3 a las personas asistentes no solo la oportunidad de conocer y degustar estas preparaciones, sino tambi\u00e9n de aprender sobre la historia y el contexto cultural detr\u00e1s de cada plato. El chef Jos\u00e9 Darias destac\u00f3 la importancia de la cocina ecuatoriana en la identidad del pa\u00eds y su conexi\u00f3n con la biodiversidad de la regi\u00f3n andina y amaz\u00f3nica.<\/p>\n