[enricosada]

Food is not like building a car in a factory. It's not a formula like chemistry.

The milk matter, cereal matter, where cow live matter. The whole supply chain. it's really difficult/impossibile to replicate that.

You can have something similar, but call it with the generic name.

In Italy you can get really good food everywhere. But i can assure you, you can feel the difference between location. For that we get DOC, DOP to certify location, tradition, etc.

[collyw]

It can get even more subtle than that. Speaking with a restaurant owner in a tiny village on the Pyrenees, I told him he would make a killing if he opened in a restaurant in Barcelona.

"It wouldn't work. The animals would have to be transported. They would sweat and that affects the taste".