‘Stomach Rules’ and consumer promotion: a necessary scientific investigation in the formation of Gastronomic Law Fernando Rodrigues Martins1 Miguel Cabral de Araújo Martins2 I. Introduction. – II. Formulation of a Concept. – III. Epistemological Complexity and Gastronomic Law. 3.1 Global Food Chain: a paradox between hunger, obesity, and market limits. 3.2 Geographical Indications as a dynamic gastronomic space. 3.3 Cultural Identity: gastronomy as language, belonging, and unity. – IV. Gastronomic Law: between principles, rights, and duties. – V. Consumer Promotion in the Gastronomic Context and the Theatricalization of the Body. – VI. Final Considerations. – VII. References. The autonomy and independence of gastronomic law should be highlighted alongside other scientific disciplines, considering its own concepts and principles that establish the boundaries of its existence and validity and allow the functioning of legal institutions, guaranteeing security and trust in human relations, protection of cultural expression, historical heritage, intellectual property, rural production and sustainability, as well as providing quality in products and services and promoting consumer benefits. Keywords: culinary art, stomach rules, food safety, tourism, intellectual property, sustainability, culture. I. INTRODUCTION Gastronomic practice is inherent to the emergence of humanity, whether in the preference for flavors, culinary techniques, specific crops, food preservation, DOI 10.60559/ijtthl2026-009 1 Ph.D. and Master of Law from the Pontifical Catholic University of São Paulo. Scientific researcher at Max Planck Institute, Hamburg. Professor in the Undergraduate and Master’s Program at the Faculty of Law, Federal University of Uberlândia. Email: frodmartins@gmail.com https://orcid.org/0000-0003-0007-8424. 2 Master’s student in the Graduate Program at the Faculty of Law, Federal University of Uberlândia. Email: miguelcabral88@hotmail.com https://orcid.org/0009-0006-1139-3374.
RkJQdWJsaXNoZXIy MTE4NzM5Nw==