{"id":24221,"date":"2014-08-29T10:01:31","date_gmt":"2014-08-29T10:01:31","guid":{"rendered":"http:\/\/jornalbeirario.com.br\/portal\/portal\/?p=24221"},"modified":"2014-08-29T10:01:31","modified_gmt":"2014-08-29T10:01:31","slug":"aulas-de-culinaria-a-base-de-insetos","status":"publish","type":"post","link":"https:\/\/jornalbeirario.com.br\/portal\/?p=24221","title":{"rendered":"Aulas de culin\u00e1ria \u00e0 base de insetos"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2014\/08\/insetos1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-24223\" title=\"insetos1\" src=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2014\/08\/insetos1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2014\/08\/insetos1-300x225.jpg 300w, https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2014\/08\/insetos1.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Um centro p\u00fablico de forma\u00e7\u00e3o profissional na B\u00e9lgica ensinar\u00e1 seus alunos a cozinhar grilos, minhocas, borboletas, lesmas e escorpi\u00f5es em uma proposta destinada a popularizar o que seu vice-diretor considera como &#8220;a alimenta\u00e7\u00e3o do futuro&#8221;. Foi uma reportagem sobre a diminui\u00e7\u00e3o da oferta de carne no mundo (j\u00e1 destacada ano passado tamb\u00e9m no jornal <strong>BEIRA-RIO<\/strong>) que inspirou Philippe Berger, vice-diretor do Cefor da cidade de Namur, a criar um novo curso de culin\u00e1ria \u00e0 base de insetos, cuja primeira turma iniciou as aulas no \u00faltimo dia 27. &#8220;Em muitos pa\u00edses do mundo os insetos fazem parte da alimenta\u00e7\u00e3o cotidiana. Na Europa pode ser vanguardista, mas por que n\u00e3o experimentar? Devemos ser abertos, seguir as tend\u00eancias&#8221;, disse em entrevista \u00e0 BBC Brasil.<\/p>\n<p style=\"text-align: justify;\">Apesar de se tratar de aulas de forma\u00e7\u00e3o profissional oferecidas por um \u00f3rg\u00e3o do governo regional, Berger diz que seu objetivo n\u00e3o \u00e9 formar chefs especializados, mas romper um &#8220;tabu cultural&#8221;.Para isso, o curso de um m\u00eas iniciar\u00e1 com dois m\u00f3dulos te\u00f3ricos nos quais os alunos aprender\u00e3o, primeiro de tudo, que &#8220;comer insetos n\u00e3o significa necessariamente ingerir grilos inteiros&#8221;, segundo o professor, o consultor meio-ambiental Lionel Raway.<\/p>\n<p style=\"text-align: justify;\"><em>Leia a mat\u00e9ria na \u00edntegra no jornal <strong>BEIRA-RIO<\/strong>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Um centro p\u00fablico de forma\u00e7\u00e3o profissional na B\u00e9lgica ensinar\u00e1 seus alunos a cozinhar grilos, minhocas, borboletas, lesmas e escorpi\u00f5es em uma proposta destinada a<\/p>\n","protected":false},"author":1,"featured_media":24223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-24221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabor","pmpro-has-access"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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