Thursday 11.30 to 13.00 in Room 203
17.5 How local are local foods? Historical approaches to 'new' terroir products
Conveners: Dulce Freire and Monica Truninger
Chair: TBA
Atle Wehn Hegnes:
Thinking and doing protected designations: a tale from the 'food specialisation' of Norway
Dulce Freire and
Monica Truninger:
The qualification process of the Western Rocha Pear: inventing a 'new' terroir product?
Stefano Grando:
Non-food agricultural production and rural development. A story of success and failure from southern Italy
