consumer protection, before turning to the intricate domain of intellectual property and creativity in cuisine — including the protection of taste, recipes, and design. Equally significant is the comparative perspective offered by the contributors. European scholars analyse how the European Union’s regulatory framework, including the recent Regulation (EU) 2024/1143, reshapes the protection of geographical indications and traditional specialities. At the same time, authors from Argentina, Mexico, and Peru offer insights into the development of gastronomic law in Latin America, highlighting the intersection between culinary identity, economic development, and cultural diplomacy. III. Sustainability, Tourism, and Cultural Identity Another key theme of Gastronomy Law is the integration of gastronomy into broader policies of sustainability and tourism. Gastronomy plays a crucial role in promoting sustainable food systems, local economies, and responsible tourism. The legal framework governing restaurants, labelling, and consumer information now increasingly incorporates environmental and ethical dimensions. The chapters addressing greenwashing, sustainable tourism, and the protection of traditional food practices illustrate the necessity of coherent, cross-sectoral regulation. Gastronomy also constitutes a bridge between tangible and intangible cultural heritage. Legal mechanisms such as UNESCO listings and EU quality schemes reveal how gastronomy can serve as both a cultural resource and a regulatory challenge. Balancing authenticity, innovation, and market freedom remains one of the central questions explored in this book. IV. Building a Coherent Field As the chapters demonstrate, Gastronomy Law is not yet a codified body of rules but a dynamic and evolving field of study. It requires dialogue between jurists, economists, chefs, policymakers, and cultural theorists. This volume aims to provide that dialogue, offering both theoretical reflection and practical analysis. Ultimately, Gastronomy Law seeks to answer a simple but profound question: how can law contribute to preserving culinary heritage, encouraging creativity, XVI
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