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.
Inhaltsverzeichnis
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
