Italy is currently in the process of banning laboratory-grown meat and other synthetic foods in an effort to “protect the nation’s heritage,” according to consultancy Trendsity.
Other initiatives are moving in the same direction: In November 2022, UNESCO declared baguettes, Ukrainian borscht, kimchi from the Democratic People’s Republic of Korea, and joumou soup from Haiti as protected heritage. Last year the UK opened its first Food Museum in Suffolk, which aims to “educate visitors about the food process of intangible heritage”.
“Argentina at the table” is a virtual journey that embraces the gastronomic culture of our country and invites people around the world to discover the flavors and traditions behind the Argentine table.
Why is the focus placed on preserving traditions? Social media has globalized local cuisine, allowing recipes to transcend location and food to be consumed by foodies around the world. As a result, the state protects the identity of local flavors.
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How do global-local tensions affect people’s perceptions? What are the pluses of local identity in a global world? Is geographic identity a weighted value for consumption choices?
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