In order to make that choice, they need to develop the capability to tell apart between products. As long because the worlds of consumption and manufacturing are separated, product quality have to be guaranteed by formalised quality techniques or by appropriate industrial patterns that allow the identification and communication of high quality traits.
As a results of EU hygiene guidelines, in the Eighties Italian health authorities began to forbid the manufacturing of raw milk cheese, a conventional product discovered in many Italian communities. In different phrases, ‘uncooked milk’ was officially identified as a ‘safety risk’ and as a result turned a marker of ‘dangerous high quality’12. As part of its campaign, Slow food mobilised specialists in several fields, encouraging researchers to provide you with security conditions for uncooked milk. Finally, by giving a brand new interpretation to the rules utilized by national authorities, the campaign succeeded in re-instating raw milk …