and beverages. For this reason, it is inherent to the “harmony of gastronomy” to facilitate the “harmony of sciences” and, above all, to ensure the “harmony of humanity.”78 2.3 Cultural Identity: Gastronomy as Belonging, Language, and Resistance Gastronomic law and gastronomy are not limited to the vast complexities of the global food chain nor even to the necessary geographical specificity of gastronomy. They are themes spread throughout human experience, as they are linked to worldview, to Weltanschauung79, in the secular relational interactions between community and beliefs, cultures, traditions, and food. Gastronomy, which reflects a set of collective values—tangible, sensory, dynamic, partly natural, partly human, and transmitted across generations—is complemented by other axioms generated and developed by humanity (music, dance, arts, social norms, certain religions, and many other forms of expression) that substantiate a given community, in a relevant aspect of “cultural identity”80 and “intangible heritage.” It is worth mentioning, in this regard, the existence of “culinary preferences” that, throughout the historicity of social groups, have attained the condition of “norms of use” and, by virtue of this, have reached the notion of popular heritage. Precisely for these reasons, continuous dietary patterns subsist, strengthening “the understanding of popular culture as a psychological reality, a subjective entity in action, difficult to yield to legislative imposition or theoretical preaching.”81 It is no coincidence that UNESCO’s careful conceptualization of “intangible heritage” includes gastronomy, defined as that which “is transmitted from generation to generation, constantly recreated by communities and groups in response to their environment, their interaction with nature, and their history, generating a sense of identity and continuity and thus contributing to the promotion of respect for cultural diversity and human creativity.”82 78 BRILLAT-SAVARIN. A fisiologia do gosto. Trad. Paulo Neves. São Paulo: Companhia das Letras, 2019, p. 170. Clarifies: “Gastronomy is one of the main bonds of society; it is what gradually expands that spirit of conviviality which, day by day, brings together diverse conditions, fuses them into a single whole, enlivens conversation, and softens the angles of conventional inequality.” 79 BURKE, Peter. O que é história cultural. São Paulo: Zahar, 2021. 80 HALL, Stuart. Identidades culturais na pós-modernidade. Trad. Tomaz Tadeu da Silva e Guaracira Lopes Louro. Rio de Janeiro: DP&A., 1997. 81 CASCUDO, Luís da Câmara. História da alimentação no Brasil. São Paulo: Global Editora, 2016, p. 120. 82 UNESCO. Convenção para a Salvaguarda do Patrimônio Cultural Imaterial de Paris, em 2003 85 ‘STOMACH RULES’ AND CONSUMER PROMOTION
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