{"id":1861,"date":"2019-03-28T12:53:47","date_gmt":"2019-03-28T12:53:47","guid":{"rendered":"http:\/\/www.arquitecturaygastronomia.com\/?p=1861"},"modified":"2020-09-08T08:06:04","modified_gmt":"2020-09-08T08:06:04","slug":"visita-restaurante-akelarre","status":"publish","type":"post","link":"https:\/\/www.arquitecturaygastronomia.com\/eu\/2019\/03\/28\/visita-restaurante-akelarre\/","title":{"rendered":"Bisita Akelarre jatxera"},"content":{"rendered":"<p>UPV\/EHUko Gastronomia Espazioen Diseinuko graduondokoak Akelarre jatetxearen instalazioak bisitatu ditu.\u00a0Akelarreko arduradunek haien lan egiteko modua, sukaldea eta jangelako fluxuen eta espazioen antolaketarekiko harremana azaldu ziguten. Sukaldaritza-ikasgelan gastronomia sorkuntza lanen adibideak erakutsi zizkiguten jatetxearen espazioen bilakaerarekin batera.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-1862\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.31-300x169.jpeg\" alt=\"\" width=\"371\" height=\"209\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.31-300x169.jpeg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.31-768x432.jpeg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.31-1024x576.jpeg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.31.jpeg 1600w\" sizes=\"(max-width: 371px) 100vw, 371px\" \/>\u00a0 \u00a0 \u00a0<img loading=\"lazy\" class=\"alignnone wp-image-1863\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.10-300x169.jpeg\" alt=\"\" width=\"369\" height=\"208\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.10-300x169.jpeg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.10-768x432.jpeg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.10-1024x576.jpeg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.13.10.jpeg 1600w\" sizes=\"(max-width: 369px) 100vw, 369px\" \/><\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-1864\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.12.53-300x169.jpeg\" alt=\"\" width=\"367\" height=\"207\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.12.53-300x169.jpeg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.12.53-768x432.jpeg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.12.53-1024x576.jpeg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.12.53.jpeg 1600w\" sizes=\"(max-width: 367px) 100vw, 367px\" \/>\u00a0 \u00a0 \u00a0\u00a0 <img loading=\"lazy\" class=\"alignnone wp-image-1865\" src=\"http:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.10.58-300x169.jpeg\" alt=\"\" width=\"366\" height=\"206\" srcset=\"https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.10.58-300x169.jpeg 300w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.10.58-768x432.jpeg 768w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.10.58-1024x576.jpeg 1024w, https:\/\/www.arquitecturaygastronomia.com\/wp-content\/uploads\/2019\/03\/WhatsApp-Image-2019-03-27-at-12.10.58.jpeg 1600w\" sizes=\"(max-width: 366px) 100vw, 366px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>UPV\/EHUko Gastronomia Espazioen Diseinuko graduondokoak Akelarre jatetxearen instalazioak bisitatu ditu.\u00a0Akelarreko arduradunek haien lan egiteko modua, sukaldea eta jangelako fluxuen eta [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1869,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1861"}],"collection":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/comments?post=1861"}],"version-history":[{"count":6,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1861\/revisions"}],"predecessor-version":[{"id":1937,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/posts\/1861\/revisions\/1937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/media\/1869"}],"wp:attachment":[{"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/media?parent=1861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/categories?post=1861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.arquitecturaygastronomia.com\/eu\/wp-json\/wp\/v2\/tags?post=1861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}