Being particular about our food has become something of a first world obsession. Who knows exactly when it started, but from that point on, we haven’t stopped talking, writing and reading about what we eat, how and where it’s grown and the myriad of ways we cook it.
Recently the discussion has become even more sophisticated, with an increasing number of food enthusiasts and producers ensuring the food they create is preserved in authenticity by law.
Yep, it’s possible to legally preserve the regional integrity of food and recipes. At least in Europe, where a scheme established by the European Union in 1993 meant countries could apply to have “protected food names” assigned to some of their most specialist foods.
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