ABSTRACT
Like a banquet, this chapter is served in four courses: from the opening aperitifs to the concluding dessert. The menu demonstrates the intimate relationship between food and culture, similar to the relations developed between Law itself and culture. From this initial panorama that approaches food and Law to culture and, therefore, to languages, we scrutinize which flavors more adequately express what contemporary juridicity tastes like. Sweet? Salty? Raw? Stewed? Roasted? This gastronomical discussion serves as the theme for a reflection on the epistemology of nowadays Law, based on some theoretical considerations by thinkers like Susan Sontag, Colette Brunschwig, and Câmara Cascudo. Eventually, instead of drinks, the reader is served the bibliographical sources with which this chapter was fed.
