![\"toronto\"](\"https:\/\/www.unisg.it\/assets\/toronto.jpg\")
<\/p>\n<\/p>\n
![\"ecogastronomy_menu_northof50\"](\"https:\/\/www.unisg.it\/assets\/menu_northof50.jpg\")
<\/p>\n
![\"ecog](\"https:\/\/www.unisg.it\/assets\/ecog-seol.jpg\")
<\/p>\n
Seoul - South Korea:<\/strong><\/p>\n English<\/strong><\/p>\n\n
\n<\/a>for Korean fermentation, these ceramic vessels are key to the culture<\/em>
\n<\/a><\/li>\n
\n<\/a>time travel does funny things to your stomach (and your head!)<\/em>
\n<\/a><\/li>\n
\n<\/a>on study trip with the UNISG short-term course at the Asia Pacific Festival<\/em>
\n<\/a><\/li>\n<\/ul>\n
\n![\"ecog](\"https:\/\/www.unisg.it\/assets\/ecog-mexico.jpg\")
<\/p>\n\n
\n<\/a>from each of our round-table participants, advice on staying tasty, thoughtful, and true<\/em>
\n<\/span><\/li>\n
\na conversation in three bites with Georgina Yescas A. Trujano, cheesemonger<\/em><\/li>\n
\nat the Mexico City airport, two Slow Food leaders tell me about chickens, adobe, and education<\/em><\/li>\n
\n<\/a>talking with Mexican food scholars about the challenges we face<\/em><\/em><\/li>\n
\n<\/a>business and pleasure come together at Camelia Bistronom\u00eda<\/em><\/em><\/li>\n<\/ul>\n
\n![\"ecog](\"https:\/\/www.unisg.it\/assets\/ecog-singapore.jpg\")
<\/span><\/p>\n\n
\nthe events in Singapore revolved around performance (or was it vice versa?)<\/em><\/li>\n
\nfour student performances, developed over a two-day sensory and storytelling workshop<\/em><\/li>\n
\ndigital documentation of a pop-up performance on food, home, and belonging<\/em><\/li>\n<\/ul>\n![\"banner](\"https:\/\/www.unisg.it\/assets\/banner-ecog-dili-timor-leste-1024x222.jpg\")
<\/p>\n\n
\na narrative without mandate about a place I just tasted<\/em><\/li>\n
\n<\/a>un-edited photos and un-cute captions about unbelievable agro-biodiversity<\/em><\/li>\n<\/ul>\n![\"ecogastronomy_edinburgh_button\"](\"https:\/\/www.unisg.it\/assets\/ecogastronomy_edinburgh_button-1024x222.jpg\")
<\/p>\n\n
\nnotes and reflections on a unique, inspiring, and food-forward two-day symposium<\/em>
\n<\/i><\/li>\n
\nin England and Wales, old food friends mobilize new ideas about gastronomy<\/em><\/li>\n<\/ul>\n
\n\nEco-Gastronomy Press Releases<\/h2>\n
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