The hotspots of food biodiversity often coincide with regions inhabited by indigenous peoples. Old animal breeds, plant cultivars or traditional processed specialties like cheeses, breads or cured meats survive in these areas because they form an integral part of indigenous peoples’ identities. Traditionally, food used to be strongly linked to religion, ecology, history, geography and customs; Of course, food is a significant cultural marker in general. However, in some cultures, the necessity of asserting distinction by setting symbolic boundaries might be stronger due to the feeling of being endangered.