{"id":526,"date":"2024-09-24T22:12:48","date_gmt":"2024-09-24T22:12:48","guid":{"rendered":"https:\/\/blog.racksweekend.com.br\/?p=526"},"modified":"2024-09-24T22:12:49","modified_gmt":"2024-09-24T22:12:49","slug":"o-mundo-da-gastronomia","status":"publish","type":"post","link":"https:\/\/blog.racksweekend.com.br\/sq\/526\/o-mundo-da-gastronomia\/","title":{"rendered":"Bota e Gastronomis\u00eb"},"content":{"rendered":"

I gastronomi<\/strong> \u00cbsht\u00eb di\u00e7ka e pabesueshme dhe edhe n\u00ebse nuk jemi gatues t\u00eb shk\u00eblqyer, sigurisht q\u00eb na p\u00eblqen t\u00eb shijojm\u00eb nj\u00eb pjat\u00eb t\u00eb mir\u00eb.<\/p>\n\n\n\n

Gastronomia \u00ebsht\u00eb nj\u00eb univers shum\u00eb i gjer\u00eb me kategori t\u00eb ndryshme, secila kultur\u00eb n\u00eb fakt ka gatimet e veta t\u00eb ve\u00e7anta, t\u00eb cilat jan\u00eb shum\u00eb t\u00eb shijshme.<\/p>\n\n\n\n

Bota e gastronomis\u00eb \u00ebsht\u00eb gjithmon\u00eb n\u00eb zhvillim e sip\u00ebr dhe vitet e fundit, kan\u00eb dal\u00eb n\u00eb pah disa inovacione dhe trende q\u00eb kan\u00eb transformuar m\u00ebnyr\u00ebn se si ushqehemi dhe m\u00ebnyr\u00ebn se si shefat e kuzhin\u00ebs krijojn\u00eb kryeveprat e tyre.<\/p>\n\n\n\n

Ndryshimet shkojn\u00eb p\u00ebrtej kombinimit t\u00eb thjesht\u00eb t\u00eb p\u00ebrb\u00ebr\u00ebsve; ato p\u00ebrfshijn\u00eb inovacione teknologjike, forma t\u00eb reja t\u00eb konsumit, k\u00ebrkimin p\u00ebr q\u00ebndrueshm\u00ebri, nd\u00ebr inovacione t\u00eb tjera q\u00eb rip\u00ebrcaktojn\u00eb p\u00ebrvoj\u00ebn e t\u00eb ngr\u00ebnit.<\/p>\n\n\n\n

N\u00eb k\u00ebt\u00eb tekst, do t\u00eb shqyrtojm\u00eb disa nga zhvillimet kryesore t\u00eb reja n\u00eb sken\u00ebn gastronomike dhe se si ato po e form\u00ebsojn\u00eb t\u00eb ardhmen e ushqimit.<\/p>\n\n\n\n

Gastronomi e q\u00ebndrueshme<\/strong><\/h2>\n\n\n\n

Shqet\u00ebsimi n\u00eb lidhje me ndikimin mjedisor t\u00eb prodhimit t\u00eb ushqimit i ka shtyr\u00eb shefat e kuzhin\u00ebs dhe restorantet t\u00eb rimendojn\u00eb praktikat e tyre.<\/p>\n\n\n\n

Dhe si rezultat, ata p\u00ebrfundojn\u00eb duke k\u00ebrkuar m\u00ebnyra m\u00eb t\u00eb q\u00ebndrueshme p\u00ebr t\u00eb siguruar p\u00ebrb\u00ebr\u00ebs dhe p\u00ebr t\u00eb zvog\u00ebluar mbeturinat.<\/p>\n\n\n\n

Nga p\u00ebrdorimi i p\u00ebrb\u00ebr\u00ebsve organik\u00eb dhe vendas deri te shfryt\u00ebzimi maksimal i ushqimit, q\u00ebndrueshm\u00ebria \u00ebsht\u00eb b\u00ebr\u00eb nj\u00eb vler\u00eb thelb\u00ebsore n\u00eb shum\u00eb kuzhina.<\/p>\n\n\n\n

Disa nga restorantet m\u00eb t\u00eb mira n\u00eb bot\u00eb po p\u00ebrqafojn\u00eb nj\u00eb qasje "zero mbeturina", ku asgj\u00eb nuk hidhet.<\/p>\n\n\n\n

Kjo p\u00ebrfshin p\u00ebrdorimin krijues t\u00eb pjes\u00ebve t\u00eb bim\u00ebve dhe kafsh\u00ebve t\u00eb hedhura m\u00eb par\u00eb, si\u00e7 jan\u00eb k\u00ebrcejt\u00eb, l\u00ebkurat dhe kockat, p\u00ebr t'i transformuar ato n\u00eb en\u00eb t\u00eb sofistikuara.<\/p>\n\n\n\n

P\u00ebr m\u00eb tep\u00ebr, ka nj\u00eb k\u00ebrkes\u00eb n\u00eb rritje p\u00ebr p\u00ebrb\u00ebr\u00ebs sezonal\u00eb dhe vendas, gj\u00eb q\u00eb ndihmon n\u00eb uljen e gjurm\u00ebs s\u00eb karbonit q\u00eb lidhet me transportin e ushqimit.<\/p>\n\n\n\n

Krijimi i pjatave dhe operimi i restoranteve<\/strong><\/h2>\n\n\n\n

Koncepti i "kuzhin\u00ebs dixhitale" po fiton vrull, me p\u00ebrdorimin e printer\u00ebve 3D p\u00ebr t\u00eb krijuar ushqim.<\/p>\n\n\n\n

Inteligjenc\u00eb artificiale p\u00ebr t\u00eb ndihmuar n\u00eb krijimin e recetave dhe madje edhe robot\u00eb q\u00eb punojn\u00eb n\u00eb p\u00ebrgatitjen e vakteve.<\/p>\n\n\n\n

Kjo po u lejon shefave t\u00eb kuzhin\u00ebs t\u00eb eksperimentojn\u00eb me kombinime t\u00eb reja shijesh dhe teksturash q\u00eb nuk do t\u00eb ishin t\u00eb mundura p\u00ebrmes metodave tradicionale t\u00eb gatimit.<\/p>\n\n\n\n

Robotika po revolucionarizon gjithashtu sh\u00ebrbimin ndaj klientit.<\/p>\n\n\n\n

N\u00eb disa qytete t\u00eb m\u00ebdha, \u00ebsht\u00eb tashm\u00eb e mundur t\u00eb gjesh restorante q\u00eb p\u00ebrdorin robot\u00eb p\u00ebr t\u00eb p\u00ebrgatitur dhe sh\u00ebrbyer vakte, duke ulur kostot e pun\u00ebs dhe duke e b\u00ebr\u00eb sh\u00ebrbimin m\u00eb efikas.<\/p>\n\n\n\n

Nd\u00ebrsa prekja njer\u00ebzore vler\u00ebsohet ende, automatizimi \u00ebsht\u00eb gjithnj\u00eb e m\u00eb i pranish\u00ebm n\u00eb kuzhinat me k\u00ebrkes\u00eb t\u00eb lart\u00eb, ve\u00e7an\u00ebrisht n\u00eb zinxhir\u00ebt e m\u00ebdhenj t\u00eb ushqimit t\u00eb shpejt\u00eb.<\/p>\n\n\n\n

R\u00ebnd\u00ebsi e konsiderueshme<\/strong> e gastronomis\u00eb<\/h2>\n\n\n\n

Rritja e nd\u00ebrgjegj\u00ebsimit p\u00ebr ndikimet mjedisore dhe etike t\u00eb konsumit t\u00eb mishit po nxit rritjen e kuzhin\u00ebs me baz\u00eb bimore.<\/p>\n\n\n\n

Nd\u00ebrsa vegjetarianizmi dhe veganizmi nuk jan\u00eb asgj\u00eb e re, krijimi i alternativave q\u00eb imitojn\u00eb shijen \u00ebsht\u00eb.<\/p>\n\n\n\n

Si rezultat, tekstura e mishit tradicional po revolucionarizon m\u00ebnyr\u00ebn se si e shohim ushqimin.<\/p>\n\n\n\n

Kompani si Impossible Foods dhe Beyond Meat jan\u00eb n\u00eb ball\u00eb t\u00eb k\u00ebtij revolucioni, duke prodhuar hamburger\u00eb dhe produkte t\u00eb tjera me baz\u00eb bimore q\u00eb i ngjajn\u00eb shum\u00eb mishit t\u00eb kafsh\u00ebve.<\/p>\n\n\n\n

P\u00ebr m\u00eb tep\u00ebr, disa restorante po p\u00ebrdorin menu t\u00ebr\u00ebsisht me baz\u00eb bimore.<\/p>\n\n\n\n

Ofron pjata t\u00eb sofistikuara dhe t\u00eb shijshme q\u00eb u p\u00eblqejn\u00eb jo vet\u00ebm vegan\u00ebve, por edhe atyre q\u00eb d\u00ebshirojn\u00eb t\u00eb zvog\u00eblojn\u00eb konsumin e mishit.<\/p>\n\n\n\n

Ky trend \u00ebsht\u00eb ve\u00e7an\u00ebrisht i fort\u00eb n\u00eb qytetet kozmopolite dhe po fiton gjithnj\u00eb e m\u00eb shum\u00eb ndjek\u00ebs n\u00eb t\u00eb gjith\u00eb bot\u00ebn.<\/p>\n\n\n\n

Kuzhin\u00eb e kombinuar<\/strong><\/h2>\n\n\n\n

Me globalizimin, kufijt\u00eb e kuzhin\u00ebs po b\u00ebhen gjithnj\u00eb e m\u00eb t\u00eb paqart\u00eb dhe bashkimi i kulturave t\u00eb ndryshme gastronomike po krijon pjata t\u00eb papritura dhe inovative.<\/p>\n\n\n\n

P\u00ebrzierje p\u00ebrb\u00ebr\u00ebsish dhe teknikash nga kuzhinat rajonale, t\u00eb tilla si ato japoneze dhe braziliane, ose franceze dhe meksikane.<\/p>\n\n\n\n

T\u00eb gjitha ato po krijojn\u00eb shije t\u00eb reja q\u00eb k\u00ebnaqin shijen e atyre q\u00eb k\u00ebrkojn\u00eb p\u00ebrvoja unike.<\/p>\n\n\n\n

P\u00ebr m\u00eb tep\u00ebr, shum\u00eb shefa kuzhine po ringjallin dhe riinterpretojn\u00eb recetat tradicionale nga kulturat e tyre, duke shtuar prekje bashk\u00ebkohore dhe duke i paraqitur ato n\u00eb m\u00ebnyra krijuese.<\/p>\n\n\n\n

Ky vler\u00ebsim p\u00ebr vendasit, i kombinuar me kuriozitetin p\u00ebr ekzotiken, krijon nj\u00eb ur\u00eb lidh\u00ebse midis s\u00eb kaluar\u00ebs dhe t\u00eb tashmes, duke rezultuar n\u00eb pjata q\u00eb kombinojn\u00eb tradit\u00ebn dhe inovacionin.<\/p>\n\n\n\n

P\u00ebrvoja unike<\/strong><\/h2>\n\n\n\n

N\u00eb dit\u00ebt e sotme, njer\u00ebzit nuk k\u00ebrkojn\u00eb vet\u00ebm nj\u00eb vakt t\u00eb mir\u00eb, por nj\u00eb p\u00ebrvoj\u00eb t\u00eb plot\u00eb q\u00eb p\u00ebrfshin t\u00eb gjitha shqisat.<\/p>\n\n\n\n

Kjo ka b\u00ebr\u00eb q\u00eb t\u00eb shfaqen restorante q\u00eb ofrojn\u00eb nj\u00eb dark\u00eb gjith\u00ebp\u00ebrfshir\u00ebse, ku atmosfera, muzika, ndri\u00e7imi dhe madje edhe aroma jan\u00eb t\u00eb dizajnuara me kujdes p\u00ebr t\u00eb plot\u00ebsuar pjatat e servirura.<\/p>\n\n\n\n

P\u00ebr shembull, disa restorante p\u00ebrdorin projeksione vizuale n\u00eb tavolina p\u00ebr t\u00eb krijuar nj\u00eb mjedis q\u00eb ndryshon nd\u00ebrsa vakti p\u00ebrparon.<\/p>\n\n\n\n

Nd\u00ebrsa t\u00eb tjer\u00ebt e sinkronizojn\u00eb muzik\u00ebn ose arom\u00ebn e mjedisit me pjatat q\u00eb serviren.<\/p>\n\n\n\n

K\u00ebto p\u00ebrvoja e \u00e7ojn\u00eb ngr\u00ebnien n\u00eb nj\u00eb nivel t\u00eb ri, duke e transformuar nj\u00eb vakt t\u00eb thjesht\u00eb n\u00eb nj\u00eb ngjarje t\u00eb paharrueshme.<\/p>\n\n\n\n

Pjata t\u00eb fermentuara<\/strong><\/h2>\n\n\n\n

Ushqimet e fermentuara, t\u00eb tilla si kimchi, kombucha, kefiri dhe miso, jan\u00eb t\u00eb njohura p\u00ebr p\u00ebrfitimet e tyre sh\u00ebndet\u00ebsore, ve\u00e7an\u00ebrisht p\u00ebr tretjen.<\/p>\n\n\n\n

Vitet e fundit, popullariteti i k\u00ebtyre produkteve \u00ebsht\u00eb rritur ndjesh\u00ebm dhe shefat e kuzhin\u00ebs n\u00eb t\u00eb gjith\u00eb bot\u00ebn po eksplorojn\u00eb fermentimin si nj\u00eb teknik\u00eb krijuese p\u00ebr t'i shtuar shije dhe kompleksitet gatimeve t\u00eb tyre.<\/p>\n\n\n\n

Fermentimi, p\u00ebrve\u00e7se \u00ebsht\u00eb nj\u00eb teknik\u00eb e lasht\u00eb, \u00ebsht\u00eb nj\u00eb m\u00ebnyr\u00eb natyrale p\u00ebr t\u00eb ruajtur ushqimin dhe p\u00ebr t\u00eb p\u00ebrmir\u00ebsuar shijet e tij, gj\u00eb q\u00eb e b\u00ebn at\u00eb nj\u00eb zgjedhje t\u00ebrheq\u00ebse p\u00ebr shefat e kuzhin\u00ebs q\u00eb vler\u00ebsojn\u00eb autenticitetin dhe vlerat ushqyese.<\/p>\n\n\n\n

Si rezultat, shum\u00eb restorante po p\u00ebrfshijn\u00eb ushqime t\u00eb fermentuara n\u00eb menut\u00eb e tyre, duke t\u00ebrhequr nj\u00eb audienc\u00eb q\u00eb k\u00ebrkon jo vet\u00ebm nj\u00eb vakt t\u00eb shijsh\u00ebm, por edhe p\u00ebrfitime sh\u00ebndet\u00ebsore.<\/p>\n\n\n\n

Kuzhina molekulare<\/strong> \u2013 Gastronomi<\/h2>\n\n\n\n

Kjo deg\u00eb e gastronomis\u00eb eksploron vetit\u00eb fizike dhe kimike t\u00eb ushqimit dhe i p\u00ebrdor ato p\u00ebr t\u00eb krijuar tekstura dhe shije t\u00eb papritura.<\/p>\n\n\n\n

Edhe pse u shfaq disa vite m\u00eb par\u00eb, kuzhina molekulare vazhdon t\u00eb evoluoj\u00eb dhe t\u00eb surprizoj\u00eb, me shefa t\u00eb njohur q\u00eb p\u00ebrdorin teknika t\u00eb tilla si sferifikimi.<\/p>\n\n\n\n

Shkum\u00eb dhe azot i l\u00ebngsh\u00ebm p\u00ebr t\u00eb transformuar p\u00ebrb\u00ebr\u00ebsit e thjesht\u00eb n\u00eb pjata spektakolare.<\/p>\n\n\n\n

Restorantet e nivelit t\u00eb lart\u00eb si El Bulli i Ferran Adri\u00e0 ishin pionier\u00eb n\u00eb k\u00ebt\u00eb fush\u00eb.<\/p>\n\n\n\n

Si rezultat, sot shum\u00eb shefa t\u00eb tjer\u00eb t\u00eb kuzhin\u00ebs vazhdojn\u00eb t\u00eb eksplorojn\u00eb mund\u00ebsit\u00eb e pafundme t\u00eb ofruara nga shkenca e aplikuar n\u00eb gatim.<\/p>\n\n\n\n

Kuzhina molekulare k\u00ebrkon nj\u00eb kombinim t\u00eb sakt\u00ebsis\u00eb teknike dhe kreativitetit, duke rezultuar n\u00eb pjata q\u00eb jan\u00eb m\u00eb shum\u00eb si vepra arti sesa nj\u00eb vakt i thjesht\u00eb.<\/p>\n\n\n\n

Personalizimi i menus\u00eb <\/strong>n\u00eb gastronomi<\/h2>\n\n\n\n

Me ndihm\u00ebn e teknologjive t\u00eb tilla si algoritmet e inteligjenc\u00ebs artificiale dhe analiza e t\u00eb dh\u00ebnave, \u00ebsht\u00eb e mundur t\u00eb krijohen menu shum\u00eb t\u00eb personalizuara sipas preferencave.<\/p>\n\n\n\n

Kjo mund t\u00eb shkoj\u00eb nga preferencat e shijes deri te kufizimet dietike si\u00e7 jan\u00eb alergjit\u00eb ose dietat specifike.<\/p>\n\n\n\n

Megjithat\u00eb, disa restorante po e p\u00ebrqafojn\u00eb k\u00ebt\u00eb koncept, duke ofruar menu q\u00eb p\u00ebrshtaten automatikisht bazuar n\u00eb informacionin e dh\u00ebn\u00eb nga klient\u00ebt p\u00ebrpara se ata t\u00eb mb\u00ebrrijn\u00eb n\u00eb vendndodhje.<\/p>\n\n\n\n

Ky personalizim jo vet\u00ebm q\u00eb p\u00ebrmir\u00ebson p\u00ebrvoj\u00ebn gastronomike, por krijon edhe nj\u00eb marr\u00ebdh\u00ebnie m\u00eb t\u00eb ngusht\u00eb midis institucionit dhe klient\u00ebve t\u00eb tij, t\u00eb cil\u00ebt ndihen t\u00eb vler\u00ebsuar dhe t\u00eb kuptuar.<\/p>\n\n\n\n

Ushqim rruge<\/strong> dhe Gastronomi<\/h2>\n\n\n\n

Dikur i par\u00eb si nj\u00eb opsion i lir\u00eb dhe i shpejt\u00eb, ushqimi i rrug\u00ebs tani po festohet nga shefat e kuzhin\u00ebs dhe adhuruesit e ushqimit.<\/p>\n\n\n\n

Shum\u00eb qytete anemban\u00eb bot\u00ebs po organizojn\u00eb festivale t\u00eb ushqimit n\u00eb rrug\u00eb, dhe disa shefa t\u00eb famsh\u00ebm t\u00eb kuzhin\u00ebs po hapin kamion\u00eb ose kioska ushqimore p\u00ebr t\u00eb ofruar pjata me cil\u00ebsi t\u00eb lart\u00eb me \u00e7mime t\u00eb p\u00ebrballueshme.<\/p>\n\n\n\n

Megjithat\u00eb, ushqimi i rrug\u00ebs sjell me vete autenticitet dhe lidhje me kultur\u00ebn lokale, si dhe \u00ebsht\u00eb nj\u00eb m\u00ebnyr\u00eb e shk\u00eblqyer p\u00ebr t\u00eb provuar kombinime t\u00eb reja shijesh n\u00eb nj\u00eb mjedis m\u00eb t\u00eb relaksuar.<\/p>\n\n\n\n

Shum\u00ebllojshm\u00ebria e pjatave, nga tako dhe kebab te churros dhe bao buns, garanton nj\u00eb gam\u00eb t\u00eb pafundme opsionesh p\u00ebr dashamir\u00ebsit e ushqimit q\u00eb k\u00ebrkojn\u00eb di\u00e7ka t\u00eb ndryshme dhe t\u00eb shijshme.<\/p>\n\n\n\n

Superushqimet dhe k\u00ebrkimi p\u00ebr nj\u00eb ushqyerje m\u00eb t\u00eb sh\u00ebndetshme<\/strong><\/h2>\n\n\n\n

Produkte t\u00eb tilla si acai, chia, quinoa dhe spirulina po fitojn\u00eb popullaritet n\u00eb t\u00eb gjith\u00eb bot\u00ebn p\u00ebr shkak t\u00eb p\u00ebrfitimeve t\u00eb tyre ushqyese.<\/p>\n\n\n\n

P\u00ebr m\u00eb tep\u00ebr, restorantet dhe shefat e kuzhin\u00ebs po i p\u00ebrfshijn\u00eb gjithnj\u00eb e m\u00eb shum\u00eb k\u00ebto superushqime n\u00eb gatimet e tyre, duke krijuar menu q\u00eb jan\u00eb si ushqyese ashtu edhe t\u00eb shijshme.<\/p>\n\n\n\n

Fokusi n\u00eb t\u00eb ushqyerit e sh\u00ebndetsh\u00ebm ka nxitur gjithashtu rritjen e restoranteve t\u00eb specializuara n\u00eb "ushqim t\u00eb past\u00ebr", t\u00eb cilat shmangin p\u00ebrdorimin e p\u00ebrb\u00ebr\u00ebsve artificial\u00eb, konservuesve dhe aditiv\u00ebve.<\/p>\n\n\n\n

Me k\u00ebt\u00eb, k\u00ebto restorante po e rip\u00ebrcaktojn\u00eb konceptin e ushqimit t\u00eb shpejt\u00eb, duke ofruar vakte t\u00eb shpejta q\u00eb i japin p\u00ebrpar\u00ebsi sh\u00ebndetit dhe mir\u00ebqenies s\u00eb konsumator\u00ebve.<\/p>\n\n\n\n

N\u00eb p\u00ebrfundim<\/strong><\/h2>\n\n\n\n

S\u00eb fundmi, nga p\u00ebrdorimi i teknologjis\u00eb s\u00eb p\u00ebrparuar n\u00eb kuzhin\u00eb deri te vler\u00ebsimi i q\u00ebndrueshm\u00ebris\u00eb dhe personalizimi i menuve, risit\u00eb n\u00eb k\u00ebt\u00eb sektor nuk pushojn\u00eb kurr\u00eb s\u00eb surprizuari.<\/p>\n\n\n\n

P\u00ebr ata q\u00eb shijojn\u00eb ushqimin e mir\u00eb, k\u00ebto trende jo vet\u00ebm q\u00eb ofrojn\u00eb p\u00ebrvoja t\u00eb reja shijesh.<\/p>\n\n\n\n

Por ato pasqyrojn\u00eb gjithashtu nj\u00eb bot\u00eb q\u00eb \u00ebsht\u00eb gjithnj\u00eb e m\u00eb e vet\u00ebdijshme dhe e lidhur me k\u00ebrkesat e s\u00eb ardhmes.<\/p>","protected":false},"excerpt":{"rendered":"

Gastronomia \u00ebsht\u00eb di\u00e7ka e jasht\u00ebzakonshme dhe edhe n\u00ebse nuk jemi kuzhinier\u00eb t\u00eb shk\u00eblqyer, sigurisht q\u00eb na p\u00eblqen t\u00eb shijojm\u00eb nj\u00eb pjat\u00eb t\u00eb mir\u00eb. Gastronomia \u00ebsht\u00eb nj\u00eb univers shum\u00eb i gjer\u00eb me shum\u00eb kategori, secila kultur\u00eb n\u00eb fakt ka gatimet e veta t\u00eb ve\u00e7anta, t\u00eb cilat jan\u00eb shum\u00eb t\u00eb shijshme. Bota e gastronomis\u00eb \u00ebsht\u00eb gjithmon\u00eb n\u00eb zhvillim dhe... <\/p>","protected":false},"author":1,"featured_media":528,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[184],"tags":[255,256],"class_list":["post-526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novidades","tag-gastronomia","tag-novidades","latest_post"],"yoast_head":"\nO mundo da Gastronomia - Blog Racks<\/title>\n<meta name=\"description\" content=\"A gastronomia \u00e9 algo incr\u00edvel e mesmo que n\u00e3o somos excelentes cozinheiros com toda certeza adoramos apreciar um bom prato...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.racksweekend.com.br\/sq\/526\/o-mundo-da-gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"sq_AL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"O mundo da Gastronomia - 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