{"id":3206,"date":"2026-02-06T10:00:00","date_gmt":"2026-02-06T09:00:00","guid":{"rendered":"https:\/\/www.zintzilik.net\/?p=3206"},"modified":"2026-01-29T21:40:22","modified_gmt":"2026-01-29T20:40:22","slug":"txarletas-la-cara-oculta-del-turismo-gastronomico","status":"publish","type":"post","link":"https:\/\/blogs.sindominio.net\/zintzilik\/2026\/02\/06\/txarletas-la-cara-oculta-del-turismo-gastronomico\/","title":{"rendered":"TXARLETAS # La cara oculta del turismo gastron\u00f3mico"},"content":{"rendered":"\n<p class=\"has-black-color has-vivid-green-cyan-background-color has-text-color has-background has-link-color has-medium-font-size wp-elements-3ca5ffbd6728bad07587501d3c95e2dd\"><br>El pasado 26 de Enero se realiz\u00f3 una conferencia con el objetivo tem\u00e1tico de Alimentaci\u00f3n y modelo de negocio. Los invitados eran dos, en primer lugar habl\u00f3 Josema Azpeitia, profesor y periodista gastron\u00f3mico y despu\u00e9s Ahoztar Zelaieta periodista de investigacion . Los organizadores fueron Uliako lore baratzak, Haritzalde, Manteo bizirik eta Satorralaia y la txarleta se ubic\u00f3 en Okendo kultur etxea, Gros, Donostia.<\/p>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/archive.org\/download\/txarletas-la-cara-oculta-del-turismo-gastronomico-jmay-az\/Txarletas_La%20cara%20oculta%20del%20turismo%20gastron%C3%B3mico_JMAyAZ.ogg\"><\/audio><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"771\" height=\"1024\" src=\"https:\/\/www.zintzilik.net\/files\/2026\/01\/photo_2026-01-09_12-30-37-771x1024.jpg\" alt=\"\" class=\"wp-image-3207\" srcset=\"https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/photo_2026-01-09_12-30-37-771x1024.jpg 771w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/photo_2026-01-09_12-30-37-226x300.jpg 226w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/photo_2026-01-09_12-30-37-768x1020.jpg 768w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/photo_2026-01-09_12-30-37.jpg 964w\" sizes=\"auto, (max-width: 771px) 100vw, 771px\" \/><\/figure>\n\n\n\n<p class=\"has-black-color has-vivid-green-cyan-background-color has-text-color has-background has-link-color has-medium-font-size wp-elements-56f6d8d26fa092a666924cfa37424913\">Tambien puedes ver la txarleta desde&#8230;.<\/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 loading=\"lazy\" title=\"Basque Culinary Center. Donostia 2026-1-26\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/LDMwJSMbsyk?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<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"519\" src=\"https:\/\/www.zintzilik.net\/files\/2026\/01\/TG001-1024x519.jpg\" alt=\"\" class=\"wp-image-3208\" srcset=\"https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/TG001-1024x519.jpg 1024w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/TG001-300x152.jpg 300w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/TG001-768x389.jpg 768w, https:\/\/blogs.sindominio.net\/zintzilik\/files\/2026\/01\/TG001.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>El pasado 26 de Enero se realiz\u00f3 una conferencia con el objetivo tem\u00e1tico de Alimentaci\u00f3n y modelo de negocio. Los invitados eran dos, en primer <a class=\"mh-excerpt-more\" href=\"https:\/\/blogs.sindominio.net\/zintzilik\/2026\/02\/06\/txarletas-la-cara-oculta-del-turismo-gastronomico\/\" title=\"TXARLETAS # La cara oculta del turismo gastron\u00f3mico\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":244,"featured_media":2329,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[253,254,252],"class_list":["post-3206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-txarletas","tag-basque-culinary-center","tag-comida-basura","tag-turismo-gastronomico"],"_links":{"self":[{"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/posts\/3206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/users\/244"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/comments?post=3206"}],"version-history":[{"count":1,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/posts\/3206\/revisions"}],"predecessor-version":[{"id":3209,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/posts\/3206\/revisions\/3209"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/media\/2329"}],"wp:attachment":[{"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/media?parent=3206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/categories?post=3206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.sindominio.net\/zintzilik\/wp-json\/wp\/v2\/tags?post=3206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}