discovery of ingredients, creation of seasonings, distillation of beverages, or the relationship with smell and other senses. Gastronomy also aligns with social issues such as inequality, deprivation, hunger, and child labor. Beyond these interconnections, it relates to economic, market, logistical, competitive, entrepreneurial, and even digital negotiations, without prejudice to its extensive communicability with the environment, urban settings, tourism mobility, culture, and politics. It is a continuous and extensive activity. Nevertheless, the insertion of gastronomy into the world of knowledge with its own identification and assumption of singularity is a recent phenomenon, converging in the transition between the eighteenth and nineteenth centuries with narratives about the “pleasures of the table”.3 Hence the expression gastro (stomach or belly) + nomia (rule or norm). Gastronomy transcends the merely nutritional dimension to constitute itself as a cultural, economic, and political phenomenon of growing indispensability in the contemporary scenario. The vastness and diversity of the global food chain, the valorization of cultural identity, the intensification of gastronomic tourism, and the increasing concerns with food safety and authenticity of traditional products have demanded increasingly sophisticated and integrated legal responses4. Within this context, gastronomic law (or Law of Gastronomy) emerges in an interdisciplinary yet interconnected manner, aiming to regulate, protect, and promote the multiple dimensions of human nutrition. Through a humanitarian, responsive, and open methodological model, gastronomic law incorporates propositional themes such as creation, tradition, culinary art, territoriality, sustainability, free enterprise, and regional development5. The international academic sphere reveals recent scientific content under elaboration and refinement6, outlined by legal pluralism, interdisciplinarity7, and functionality. Research in Europe has long emphasized principles related to geographical indications and integrated regulation of the food chain8. In South 3 BERCHOUX, Joseph. La Gastronomie, ou l’homme des champs à table. Vanves: Hachette Livre-BNF, 2018. 4 Bugallo Montaño, Beatríz. Creaciones gastronómicas y su protección legal, con especial referencia a la propiedad intelectual. In: Revista de Derecho. Universidad de Montevideo. Faculdad de Derecho. Año XIX (2020), Nº 38, ISSN: 1510-5172 (en papel), ISSN: 2301-1610 (en línea) 5 MARTINS, Fernando Rodrigues. Confiança alimentar e nutricional: cuidar e legitimar. In: https://www. conjur.com.br/2017-abr-12/garantias-consumo. Accessed on 05 Jan. 2026. 6 BELASCO, Warren. Food: The Key Concepts. Oxford: Berg, 2008. 7 MORIN, Edgar. A religação dos saberes: o desafio do século XXI. Rio de Janeiro: Bertrand Brasil, 2002. 8 ECHOLS, Marsha A. Community and geography in a holistic approach to food law. In: Research Handbook on International Food Law. Michael T. Roberts (ed.). Edward Elgar Publishing, 2023, p. 183–197. 70 FERNANDO RODRIGUES MARTINS | MIGUEL CABRAL DE ARAÚJO MARTINS
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