The authorship of a dish is usually attributed to the person who created or developed it. Santiago Robert Guillén maintains that “No one today can claim to have created Auguste Escoffier’s Péche Melba or Ferrán Adria’s Menestra de verduras en texturas” (Menestra of vegetables with textures). To this we would add the Caesar Salad by chef Remigio Murgia of Cardini restaurant in Tijuana, Baja California, Mexico, named in honor of owner and chef César Cardini. II. LAW AND GASTRONOMY: A. FOOD STANDARDS, B. CONSUMER PROTECTION STANDARDS, C. INTELLECTUAL PROPERTY We know that the Royal Academy of Gastronomy and the Federation of Associations of Chefs and Pastry Chefs of Spain are pushing for a General Law on Gastronomy to promote legal certainty within the gastronomy sector. Gonzalo Martín Gallego points out that “...while this is happening, it would be necessary, at the very least, to create a code of good practices that should be reached through an agreement within the sector aimed at preventing, for example, the “signing” of a chef from causing a recipe to become linked to a specific establishment or to be repeated on another’s menu, unless that chef is the creator.”9 A possible Code of Ethics for Spanish Gastronomy should include two basic principles, argues Santiago Robert Guillén: respect for the rights of the author or creator of a gastronomic creation and rejection of acts of deception resulting from the fraudulent use of what he calls established gastronomic designations.10 As Javier Cremades García points out, the law addresses various aspects of gastronomy, in areas such as:11 a) Food standards. b) Consumer protection standards. c) Intellectual property. In the case of Mexico, we find provisions that address the promotion and protection of cultural expressions linked to gastronomy and food, although, as we will see, recipes and culinary techniques are not registrable in and of themselves. 9 Martin Gallego, Gonzalo, “El derecho y la gastronomía, dos mundos obligados a encontrarse”, Academia Sevillana de Gastronomía y Turismo, 18 de mayo de 2021, en https://asgt.es/el-derecho-y-la-gastronomia-dosmundos-obligados-a-encontrarse/ 10 Robert Guillén, Santiago, op. cit, págs. 76-77. 11 Cremades García, Javier, “Derecho y Gastronomía…, op. cit., pág. 22. 716 OSCAR CRUZ BARNEY
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