{"id":23277,"date":"2016-10-10T17:08:51","date_gmt":"2016-10-10T15:08:51","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/en\/ecogastronomy\/melbourne\/"},"modified":"2016-11-28T13:54:58","modified_gmt":"2016-11-28T12:54:58","slug":"melbourne","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/ecogastronomy\/melbourne\/","title":{"rendered":"Melbourne"},"content":{"rendered":"

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As the Eco-Gastronomy Project turns one year old, Thomas More\u2019s\u00a0Utopia<\/i>\u00a0turns five hundred. The two birthdays converge at the Symposium of Australian Gastronomy, to be celebrated with a study in scriptedness and improvisation\u2014and the tensions between order and mess. With workshops on gastronomic learning, a performance about cultural beliefs, and a meal ratcheted with rules, will utopia be found in the lively uncertainty of food?<\/p>\n

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As the Eco-Gastronomy Project turns one year old, Thomas More\u2019s\u00a0Utopia\u00a0turns five hundred. The two birthdays converge at the Symposium of Australian Gastronomy, to be celebrated with a study in scriptedness and improvisation\u2014and the tensions between order and mess. With workshops on gastronomic learning, a performance about cultural beliefs, and a meal ratcheted with rules, will … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":19307,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-23277","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMelbourne - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"As the Eco-Gastronomy Project turns one year old, Thomas More\u2019s\u00a0Utopia\u00a0turns five hundred. 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