{"id":19768,"date":"2016-01-28T14:21:19","date_gmt":"2016-01-28T13:21:19","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/en\/ecogastronomy\/mexico-city\/"},"modified":"2016-02-26T17:11:17","modified_gmt":"2016-02-26T16:11:17","slug":"mexico-city","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/ecogastronomy\/mexico-city\/","title":{"rendered":"Mexico City"},"content":{"rendered":"

\"ecogastronomy<\/p>\n

\n

Corn and corruption; militias and mezcal; chiles and cheese heroes; Kahlo and quelitas. In the historic city center, fifty-year-old pastry shops nestle between showrooms of golden bridal shoes and megaplexes of 21st<\/sup>-century electronics. Traffic clogs the streets, while aguachile unblocks nasal passages. And everywhere, there is street food and more street food: tacos, flautas, fruta, and \u2018super\u2019 tortas. Can ethics, entrepreneurship, and eating go hand-in-hand-in-hand in this ancient-modern city?<\/p>\n

Learn more…<\/strong><\/p>\n

Ethics, Business, and Food: Entrepreneurial Recommendations from Mexican Gastronomes
\n<\/a> from each of our round-table participants, advice on staying tasty, thoughtful, and true<\/em>
\n<\/span><\/p>\n

“Tasting cheese is like another dimension of myself”<\/a>
\na conversation in three bites with Georgina Yescas A. Trujano, cheesemonger<\/em><\/p>\n

Transborder Connections, Qu\u00e9bec to M\u00e9xico and Back Again<\/a>
\nat the Mexico City airport, two Slow Food leaders tell me about chickens, adobe, and education<\/em><\/p>\n

Gastronomy, Gastronom\u00eda, Gastro-anomie? Food Studies and the G-Word
\n<\/a>talking with Mexican food scholars about the challenges we face<\/em><\/p>\n

Ethics and business meet pi\u00f1atas and posadas! (video)
\n<\/a>business and pleasure come together at Camelia Bistronom\u00eda<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Corn and corruption; militias and mezcal; chiles and cheese heroes; Kahlo and quelitas. In the historic city center, fifty-year-old pastry shops nestle between showrooms of golden bridal shoes and megaplexes of 21st-century electronics. Traffic clogs the streets, while aguachile unblocks nasal passages. And everywhere, there is street food and more street food: tacos, flautas, fruta, … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":19307,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-19768","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMexico City - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"Corn and corruption; militias and mezcal; chiles and cheese heroes; Kahlo and quelitas. 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