as parrillas (grill houses), pizzerias, historic cafés, and international restaurants. In recent decades, globalization and international tourism have spurred the modernization of the sector, increasing the quality, professionalism, and diversity of Argentina’s gastronomic offerings. As UNESCO notes, gastronomy is not only a matter of survival for nations but also contributes to identity formation and biodiversity protection. In the words of José L. Burba (2011)7, gastronomy transcends its merely commercial and economic nature to become a fundamental component of cultural heritage. Through flavors, recipes, culinary techniques, and social rituals, a significant part of a people’s history and traditions is transmitted and preserved. Regina Schlüter, a recognized expert in heritage and cultural tourism, highlights how gastronomy is a social practice that reveals deep cultural dynamics, particularly in tourist regions where identity is expressed through culinary acts. According to Schlüter, gastronomy not only reflects cultural heritage but also constitutes a strategic resource for local development and destination promotion (Schlüter, 2006)8. This is clearly evident in Argentina’s regional gastronomic diversity, which ranges from traditional parrillas and empanadas to culinary specialties unique to each province, reflecting the country’s cultural, geographic, and productive particularities. The growing recognition of the gastronomic sector as a driver of cultural and economic development—as described by J.P. Falcón (2014)9—underscores the need for a clear and effective regulatory framework. A well-defined legal environment not only ensures the protection of consumers and workers but also promotes quality, sustainability, and competitiveness in the sector. Therefore, analyzing and systematizing the current regulations applicable to the gastronomic business in Argentina is essential to understanding the scope and challenges faced by gastronomic ventures, especially in a city like Buenos Aires, which concentrates significant economic and tourism activity linked to gastronomy. The main objective of this academic article is to identify, describe, and analyze the legal framework applicable to Argentina’s gastronomic sector, with an emphasis on national and local regulations that directly impact its daily operations. Specifically, it aims to: 7 Burba, J. L. (2011). Gastronomía criolla argentina. EEA La Consulta, INTA. En: https://www.sidalc.net/ search/Record/oai:localhost:20.500.12123-13529/Description 8 Schluter, Regina G.y Norrild Juana A (2006) Turismo y Patrimonio Gastronómico. Una perspectiva. CIET 9 Falcon J.P. (2014) Tendencias globales de desarrollo del turismo gastronómico aplicadas al caso de Argentina. REDMARKA. Revista Digital de Marketing Aplicado. https://doi.org/redma.2014.01.012.4816 685 LEGAL FRAMEWORK OF GASTRONOMY IN ARGENTINA
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