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evokeAG 2023
On 22 February 2023, Food Values Research Group convenor Prof Rachel Ankeny took part in a panel discussion on consumer insights in the fresh food industry.
Tasting Taint: Wine, Wildfires, and Climate Change
On 13 February 2023, the History Department and the Food Values Research Group co-hosted a seminar with Dr Gabriella Petrick on the history of wine taint in the late 20th and early 21st centuries.
[Read more about Tasting Taint: Wine, Wildfires, and Climate Change]
