Law and Food Regulatory Recipes of Culinary Issues
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