Su suggerimento di @Ospizio

Bee Wilson, sul New Yorker, prova a soffermarsi su uno dei possibili effetti della Brexit più trascurati in questi giorni: le conseguenze sul cibo in Inghilterra.

We eat food cooked by French and Italian chefs using European ingredients. More than a quarter of those working in food manufacturing in Britain are immigrants from within the E.U. We could not eat as we do without them. British food has also benefitted from the E.U.’s protected-designated-origin (P.D.O.) system, which gives protected status to special regional foods, from Périgord walnuts to the Brocciu cheese of Corsica.

 

Immagine da Wikimedia Commons