Law and Food: Regulatory Recipes of Culinary Issues /
Salvatore Mancuso
- 252 Pages
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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Environmental law Food law and legislation Caterers and catering--Law and legislation Public health laws