{"id":42387,"date":"2022-12-03T04:57:53","date_gmt":"2022-12-03T10:57:53","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=42387"},"modified":"2022-12-03T04:57:55","modified_gmt":"2022-12-03T10:57:55","slug":"la-artesania-y-la-cultura-de-la-baguette-barra-de-pan-unesco","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/la-artesania-y-la-cultura-de-la-baguette-barra-de-pan-unesco\/","title":{"rendered":"La artesan\u00eda y la cultura de la baguette (barra de pan) | Unesco"},"content":{"rendered":"\n<p class=\"has-vivid-cyan-blue-background-color has-background has-medium-font-size\">Inscrita en 2022 en la Lista Representativa del Patrimonio Cultural Inmaterial de la Humanidad. Las nuevas nominaciones<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img fetchpriority=\"high\" decoding=\"async\" width=\"500\" height=\"333\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15594-BIG.jpeg\" alt=\"\" class=\"wp-image-42388\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15594-BIG.jpeg 500w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15594-BIG-300x200.jpeg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><figcaption>Michal Batory, 2020<\/figcaption><\/figure>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color has-medium-font-size\">UNESCO<\/p>\n\n\n\n<p>La baguette es el tipo de pan m\u00e1s popular que se consume en Francia durante todo el a\u00f1o. <\/p>\n\n\n\n<p>El proceso de fabricaci\u00f3n tradicional incluye varias etapas: dosificaci\u00f3n y pesaje de los ingredientes, amasado, fermentaci\u00f3n, divisi\u00f3n, reposo, moldeado manual, acabado, escarificaci\u00f3n (la firma del panadero) y cocci\u00f3n. <\/p>\n\n\n\n<p>La baguette se diferencia de otros panes en que se compone de s\u00f3lo cuatro ingredientes (harina, agua, sal, levadura y\/o masa madre) de los que cada panadero obtiene un producto \u00fanico. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Les savoir-faire artisanaux et la culture de la baguette de pain\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/TH6LPWREG7I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>La baguette requiere habilidades y t\u00e9cnicas especiales: se hornea a lo largo del d\u00eda en peque\u00f1as tandas y el resultado var\u00eda seg\u00fan la temperatura y la humedad. <\/p>\n\n\n\n<p>Genera unas pautas de consumo y unas pr\u00e1cticas sociales que la diferencian de otros panes: una compra diaria que conlleva visitas regulares a las panader\u00edas; una forma alargada que requiere exposiciones espec\u00edficas. Su frescura y suavidad ofrecen una experiencia sensorial especial. <\/p>\n\n\n\n<p>La baguette se consume en diversos contextos, como las comidas familiares, los restaurantes y los comedores. <\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15601-BIG.jpeg\" alt=\"\" class=\"wp-image-42389\" width=\"162\" height=\"287\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15601-BIG.jpeg 339w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2022\/12\/15601-BIG-170x300.jpeg 170w\" sizes=\"(max-width: 162px) 100vw, 162px\" \/><figcaption>\u00a0Michal Batory<\/figcaption><\/figure><\/div>\n\n\n\n<p>El proceso de producci\u00f3n se transmite principalmente a trav\u00e9s de un curso que combina la escolaridad con el trabajo en una panader\u00eda. Este aprendizaje permite a los futuros panaderos adquirir los conocimientos necesarios sobre ingredientes, herramientas y m\u00e9todos.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-cyan-bluish-gray-background-color has-background\">LISTA DE NUEVAS NOMINACIONES<\/p>\n\n\n\n<p><a href=\"https:\/\/www.unesco.org\/es\/articles\/nuevas-inscripciones-en-el-patrimonio-cultural-inmaterial-de-la-unesco\">https:\/\/www.unesco.org\/es\/articles\/nuevas-inscripciones-en-el-patrimonio-cultural-inmaterial-de-la-unesco<\/a><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Fuente: https:\/\/ich.unesco.org\/es\/RL\/la-artesana-y-la-cultura-de-la-baguette-barra-de-pan-01883<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inscrita en 2022 en la Lista Representativa del Patrimonio Cultural Inmaterial de la Humanidad. Las nuevas nominaciones UNESCO La baguette [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":42389,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[14105,14106,2807],"class_list":["post-42387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-baguette","tag-patrimonio-inmaterial","tag-unesco"],"_links":{"self":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/42387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/comments?post=42387"}],"version-history":[{"count":1,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/42387\/revisions"}],"predecessor-version":[{"id":42390,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/42387\/revisions\/42390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media\/42389"}],"wp:attachment":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media?parent=42387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/categories?post=42387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/tags?post=42387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}