Year of Europe
Food in Europe
In tne Spring of 2017 UK Libraries hosted a program featuring the European concept of terroir, that is the European concept of the relationship between food and its region of origin. Dr. David Freshwater of UK's Agricultural Economics Department presented Food in Europe: Regional Brands and Regional Identities. Following Dr. Freshwater's lively presentation attendees were invited to test their palate to see if they could distinguish between the "real" food and the American "knockoff".