Teoria De Vigotsky
Páginas: 3 (587 palabras)
Publicado: 23 de febrero de 2013
Bolívar (Spanish: Estado Bolívar, IPA: [esˈtaðo βoˈliβar]), is one of the 23 states (estados) into which Venezuela is divided. The state capital city is Ciudad Bolívar. Bolívar State covers a totalsurface area of 238,000 km² and in June 30, 2010 had an estimated population of 1,620,359
The sapoara, a plate of Bolivar state gastronomic tradition
The cuisine ofBolivar state, is the result of the merger of several Venezuelan indigenous cultures. It is characterized by the use of cassava, cashew, maize and fish, from which derived dishes with unique flavors andextraordinary.
Bolivar state has a varied cuisine using local produce, with the cassava (manioc preparation) the principal accompanist of the various dishes, standing after river fish known as thecashew sapoara and where they prepare various candy, nougats, etc.. It also produces cheese varieties as: telita, hand cheese and Guyanese.
The sapoara, Bolivar State gastronomic tradition, is afish that is abundant in the vicinity of the Orinoco and Caroni, is famous in Ciudad Bolivar and generally in all coastal areas of the Orinoco River. This fish is prepared in stew, fried, stuffed androasted. It is defined by experts as the most characteristic and distinctive fish Ciudad Bolivar for his habit of appearing once a year, one of the few places where you can fish, ride against theOrinoco in Ciudad Bolivar.
Fishing for sapoara, occurs exactly opposite the pier where the boats arrive carrying the residents of Bolivar and Soledad, there follow the great feast of the city during themonth of August each year internationally known as "The Fair the Sapoara ".
One of the most famous dishes is prepared with sapoara, is the golden, baked, stuffed tortoise cake and cut in slices, instew and the rest is in the imagination of the housewives or the great chefs of the gastronomic field that abound in the state.
Thus recipes specialists who have spent years cooking for the...
The sapoara, a plate of Bolivar state gastronomic tradition
The cuisine ofBolivar state, is the result of the merger of several Venezuelan indigenous cultures. It is characterized by the use of cassava, cashew, maize and fish, from which derived dishes with unique flavors andextraordinary.
Bolivar state has a varied cuisine using local produce, with the cassava (manioc preparation) the principal accompanist of the various dishes, standing after river fish known as thecashew sapoara and where they prepare various candy, nougats, etc.. It also produces cheese varieties as: telita, hand cheese and Guyanese.
The sapoara, Bolivar State gastronomic tradition, is afish that is abundant in the vicinity of the Orinoco and Caroni, is famous in Ciudad Bolivar and generally in all coastal areas of the Orinoco River. This fish is prepared in stew, fried, stuffed androasted. It is defined by experts as the most characteristic and distinctive fish Ciudad Bolivar for his habit of appearing once a year, one of the few places where you can fish, ride against theOrinoco in Ciudad Bolivar.
Fishing for sapoara, occurs exactly opposite the pier where the boats arrive carrying the residents of Bolivar and Soledad, there follow the great feast of the city during themonth of August each year internationally known as "The Fair the Sapoara ".
One of the most famous dishes is prepared with sapoara, is the golden, baked, stuffed tortoise cake and cut in slices, instew and the rest is in the imagination of the housewives or the great chefs of the gastronomic field that abound in the state.
Thus recipes specialists who have spent years cooking for the...
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