Law and Food (eBook, PDF)

Regulatory Recipes of Culinary Issues
Redaktion: Mancuso, Salvatore

• Format: PDF

Produktbeschreibung

This book presents a range of insights on the relationship between food and law. It will be a valuable resource for researchers and policy-makers working in the area of Food Law and Comparative Law.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 252
• Erscheinungstermin: 27. April 2021
• Englisch
• ISBN-13: 9781000377101
• Artikelnr.: 61307203

Autorenporträt

Salvatore Mancuso was born in Palermo (Italy) on 26 October 1963. He got his Bachelor of Law at the University of Palermo (Italy) and has obtained its Ph.D. in Comparative Law at the University of Trieste (Italy) with specialization on African law. He is a Professor of Comparative Law and Legal Anthropology at the University of Palermo, Italy, and Honorary Professor of African Law at the Centre for African Laws and Society of Xiangtan University, China. He is also an Adjunct Professor at Loyola University Chicago, John Felice Rome Center, Italy, and a Visitng Professor at the Somali National University, Mogadishu, Somalia. He has been the Chair, Centre for Comparative Law in Africa, University of Cape town, Professor of Comparative Law and Legal Anthropology at the University of Macau, Adjunct Professor at the University of Trieste, Visiting Professor at the Universities of Paris I, Panthéon-Sorbonne (France), Limoges, Réunion and Lisbon, and has given lectures, among the others, at the Universities of Milan, Turin, Trento, and Salerno (Italy), Asmara (Eritrea), Bissau (Guinea-Bissau) , Hargeisa (Somalia), Omar Bongo (Gabon), Ghana ¿ Legon in Accra (Ghana), Mauritius, Eduardo Mondlane in Maputo (Mozambique), Instituto Superior de Ciências Jurídicas e Sociais (Cape Verde), National Taipei University in Taiwan, China University of Political Sciences and law in Beijing, and East China University of Political Sciences and law in Shanghai (P.R. of China). He has published and edited some books and several articles on Comparative and African Law. He is a member of the International Academy of Comparative Law, and Vice President (Events) of the Juris Diversitas group. He is co-coordinator of the TWG on Rule of Law & Justice Reform at the World Bank GFLJD. He is a member of the editorial board of several law journals focused on comparative law and African law.

Inhaltsangabe

Chapter 1. Introduction
Part I: Law and food
Chapter 2. Feasting on the Legal Regulation of Food: An Ever More Abundant
Banquet over the Centuries
Chapter 3. The "Law of Necessity" in the Relationship between Man and Food
Chapter 4. The right to food and the implementation strategies
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
Part II: Law and wine
Chapter 6. Wine Certifications and Geographic Indicators: The
Non-Certifying Function of American Viticultural Areas
Chapter 7. The crime of consumption of alcoholic beverages in the Somali
penal code
Part III: Intellectual property and food
Chapter 8. Protecting Recipes?
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
Chapter 10. Beyond conventional intellectual property protection: food as
traditional knowledge
Part IV: Food quality
Chapter 11. The second slice of the cake. Liability for defective food
products between tradition and innovation
Chapter 12. Signs of Quality and Food Protected Designation of Origin