How the truffle saved Provence
The VT Food Studies Program presents a lecture + tasting, How the Truffle Saved Provence, with Prof. Zachary Nowak, Director of the Center for Food & Sustainability Studies at the Umbra Institute in Perugia, Italy, on Thursday, September 8, 5:30-6:30pm. Nowak digs deep into the history and fame of the truffle mushroom, this unlikeliest of luxury items. He explores how the homely fungus helped reverse a nineteenth-century environmental disaster in France's Provence region, and in doing so offers a portrait of this charming mushroom. A truffle tasting will follow the lecture. Location: Newman Library 101S. Free and open to the public.