operate jointly in the governance of gastronomic goods and practices, reflecting the intrinsically interdisciplinary and transversal nature of this field of science and philosophy.98 Finally, the principles of objective good faith and transparency are essential to guarantee consumers true, clear, and complete information about the origin, composition, production methods, and characteristics of food, materializing regimes of labeling, traceability, and combating safety defects and inadequacy defects.99 Consumer protection is intrinsically linked to Gastronomic Law, considering that, as final recipients of products and services, consumers are subjects of notably differentiated and qualified rights, such as the right to information, the right to quality of products and services, the right to life, health, and safety, and protection against abusive practices. However, they are also recipients of duties100 toward gastronomy, among them: respect for culinary tradition, proper waste management and sustainability, and the duty of food education—avoiding cultural appropriation, the devaluation of authentic food practices, unjustified reputational attacks on tradition and gastronomic regions, since these constitute intangible heritage and cultural identity that impose duties on all. Lastly, there is a warning regarding the protection of gastronomic practices closely linked to consumers and the weight-loss market. The growing culturalization of personal image is visible in the way the body is presented and perceived. In the digital world, the body has become a “canvas” for expressions that often prioritize superficial aesthetics. The “theatricalization of the body,” driven by influencers and celebrities, results in the creation of distorted beauty standards that are unattainable for most people. These standards generate constant pressure to conform, leading to the indiscriminate use of weight-loss medications and other drastic methods that promise quick results but may pose serious health risks. This cult of image and appearance affects not only the body but also our relationship with food. Traditional cuisine, rich in cultures and histories, is 98 LAVILLE, Christian. DIONNE, Jean. A construção do saber. São Paulo: Artmed, 2007. 99 BENJAMIN, Antônio Herman V. O direito do consumidor. Revista dos Tribunais. v. 670. São Paulo: Revista dos Tribunais, 1991, p. 49 – 61. 100 MARTINS, Fernando Rodrigues. Os deveres fundamentais como causa subjacente-valorativa da tutela da pessoa consumidora: contributo transverso e suplementar à hermenêutica consumerista da afirmação. In: RDC. v. 94. São Paulo: Revista dos Tribunas, 2014, p. 215 – 257. In the observation: “It is noted that consumers do have duties, though of limited scope, otherwise the protective law would be of no use. However, even if few, the duties of consumers embody a necessity, since the Consumer Defense Code does not have a welfare-oriented spirit, but rather a promotional one, grounded in substantive merit.” 90 FERNANDO RODRIGUES MARTINS | MIGUEL CABRAL DE ARAÚJO MARTINS
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