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|10 pages


ByAntonello Miranda

part Part I|94 pages

Law and food

chapter 2|25 pages

Feasting on the legal regulation of food

An ever more abundant banquet over the centuries
ByDonald Buckingham

chapter 3|36 pages

The “law of necessity” in the relationship between man and food

ByGianmatteo Sabatino, Carmelina Maio

chapter 4|16 pages

The right to food and the implementation strategies

ByFederica Girinelli

chapter 5|15 pages

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
ByNasholan Chetty

part Part II|36 pages

Law and wine

chapter 6|21 pages

Wine certifications and geographic indications

The non-certifying function of American Viticultural Areas
ByJohn M. Church

chapter 7|13 pages

The Crime of consumption of alcoholic beverages in the Somali Penal Code

BySalvatore Mancuso

part Part III|62 pages

Intellectual property and food

chapter 8|20 pages

Protecting recipes?

ByAndrea Borroni

chapter 9|25 pages

Don’t steal my recipe!

A comparative study of French and U.S. law on the protection of culinary recipes and dishes against copying
ByClaire M. Germain

chapter 10|15 pages

Beyond intellectual property protection

Food as traditional knowledge
ByGiovanna Carugno

part Part IV|34 pages

Food quality

chapter 11|16 pages

The second slice of the cake

Liability for defective food products between tradition and innovation
ByAndrea D’Alessio

chapter 12|16 pages

Signs of quality and food protected designation of origin

ByLucia Di Costanzo