In this podcast episode, we explore the complex connections between legal protections for culinary arts and their effects on cultural heritage, particularly through geographical indications and traditional specialty guarantees. We delve into Turkey's proposal to designate doner kebabs as a traditional specialty and compare it to the strict requirements for Neapolitan pizza. The conversation uncovers the potential economic and cultural impacts of these regulations, such as rising costs for small businesses, the phenomenon of "donorflation," and the challenges in enforcing these detailed culinary laws throughout Europe.
