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Law and Food: Regulatory Recipes of Culinary Issues

Law and Food: Regulatory Recipes of Culinary Issues

Name: Law and Food: Regulatory Recipes of Culinary Issues
Brand: Routledge
SKU: 9780367747923
Price: 2168.79 HKD
Availability: InStock
Author: Salvatore Mancuso
ISBN: 9780367747923

By Salvatore Mancuso

Routledge April 2021

Specifications

ISBN-13: 9780367747923
Publisher: Routledge
Publication: April 2021
Format: Hardback
Jurisdiction: U.K. ? Countri(es) for reference only

Details

This book presents a range of insights on the relationship between food and law.

Over time, religions have multiplied food prohibitions and prescriptions, customs have redistributed land, shared its occupancy in creative ways, or favoured communal property so that everyone could have access to food. In turn, laws have multiplied to facilitate food trade, security, safety, traceability, and also to promote and protect food and wine production, using trademarks and geographical denominations. This volume brings a comparative and interdisciplinary approach to examine some of the most heavily debated issues in the interaction between food, in all forms, and the law. Topics covered include food security, food safety, food quality, intellectual property and consumer protection. As well as highlighting current issues, the work also points to new challenges in this field.

The book will be a valuable resource for researchers and policy-makers working in the area of Food Law and Comparative Law.

Chapter 1. Introduction, Antonello Miranda

Part I: Law and food

Chapter 2. Feasting on the Legal Regulation of Food: An Ever More Abundant Banquet over the Centuries, Donald Buckingham

Chapter 3. The "Law of Necessity" in the Relationship between Man and Food, Gianmatteo Sabatino and Carmelina Maio

Chapter 4. The right to food and the implementation strategies, Federica Girinelli

Chapter 5. The Sugar Tax Dilemma: A Comparative Analysis of the Newly Introduced Sugar Tax legislation in South Africa in relation to Developing Countries as well as the Subsequent Impact on the Right to Food, Nasholan Chetty

Part II: Law and wine

Chapter 6. Wine Certifications and Geographic Indicators: The Non-Certifying Function of American Viticultural Areas, John M. Church

Chapter 7. The crime of consumption of alcoholic beverages in the Somali penal code, Salvatore Mancuso

Part III: Intellectual property and food

Chapter 8. Protecting Recipes?, Andrea Borroni

Chapter 9. Don’t Steal my Recipe! A Comparative Study of French and U.S. law on the Protection of Culinary Recipes and Dishes against Copying, Claire M. Germain

Chapter 10. Beyond conventional intellectual property protection: food as traditional knowledge, Giovanna Carugno

Part IV: Food quality

Chapter 11. The second slice of the cake. Liability for defective food products between tradition and innovation, Andrea D’Alessio

Chapter 12. Signs of Quality and Food Protected Designation of Origin, Lucia Di Costanzo

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