Law and food : regulatory recipes of culinary issues / edited by Salvatore Mancuso.

Abingdon, Oxon ; New York, NY : Routledge, 2021.

©2021

1 online resource (viii, 244 pages)

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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 Professorat theSomali 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 Cin̊cias 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.

"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"-- Provided by publisher

Taylor & Francis. EBA 2024-2025.

Print version: Law and food. Milton Park, Abingdon, Oxon ; New York, NY : Routledge, 2021

Books / Online

English

August 07, 2024

Includes bibliographical references and index.

Electronic books.