He concluded by noting that this body of law was difficult to study because there were no large-scale works on the subject, but he reminded that its origins date back to Antiquity, with texts concerning fraud and falsification. It was, however, at the beginning of the 20th century, with the significant 1905 law, that modern food law truly emerged, initially aimed at protecting producers and traders, with consumer protection coming later. In recent years, however, the intersection between law and gastronomy has become a fertile ground for academic research, policymaking, and industry transformation. The rise of Gastronomy Law as an autonomous discipline reflects this development, incorporating elements of food law, cultural heritage, intellectual property, labour relations, tourism, and sustainability. How the book was organized This collective volume, titled Gastronomy Law, gathers scholars and practitioners from various jurisdictions — notably across Europe and Latin America — to chart the boundaries of this emerging legal field. By examining how law influences, safeguards, and fosters gastronomy, the book aims to develop a coherent framework that links public regulation, private governance, and cultural policy. I. From Food Law to Gastronomy Law While food law traditionally focuses on health, safety, and consumer protection, gastronomy law encompasses a broader spectrum: it deals with the legal treatment of restaurants, chefs, recipes, food design, and culinary creativity. It also examines how the law preserves and promotes traditional food knowledge, geographical indications, and the intangible heritage associated with culinary practices. Thus, Gastronomy Law is both an extension and a transformation of food law — incorporating the aesthetic, cultural, and economic dimensions of gastronomy into a legal discourse. II. A Multidisciplinary and International Perspective The structure of this volume mirrors the diversity of approaches required to understand gastronomy as a legal object. The first parts address foundational questions of governance, administrative control, and contractual relations within the hospitality sector. Subsequent sections explore liability, labour, and XV
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