Law and Food: Regulatory Recipes of Culinary Issues

This book explores the relationship between food and law, including food security, safety, quality, intellectual property, and consumer protection, and highlights current and future challenges in the field. It is a valuable resource for researchers and policy-makers.

\n Format: Hardback
\n Length: 244 pages
\n Publication date: 28 April 2021
\n Publisher: Taylor & Francis Ltd
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This comprehensive book delves into the intricate relationship between food and law, offering a wealth of insights. Throughout history, religions have introduced numerous food prohibitions and prescriptions, customs have reallocated land, and communities have devised innovative ways to share its occupancy, ensuring universal access to food. In response, laws have multiplied to facilitate food trade, security, safety, traceability, and the promotion and protection of food and wine production. These laws have employed various strategies, including trademarks and geographical denominations, to safeguard the integrity and quality of food products.

This volume adopts a comparative and interdisciplinary approach to explore some of the most contentious issues in the interplay between food, in all its forms, and the law. The topics covered include food security, food safety, food quality, intellectual property, and consumer protection. By examining these critical areas, the book not only sheds light on current challenges but also points to emerging trends and new horizons in this field.

This book is a valuable resource for researchers and policy-makers engaged in the study of Food Law and Comparative Law. Its comprehensive coverage and insightful analysis provide a deep understanding of the complex dynamics between food and legal systems, enabling professionals to address emerging issues and develop effective strategies for a sustainable and equitable food system.

\n Weight: 522g\n
Dimension: 161 x 241 x 22 (mm)\n
ISBN-13: 9780367747923\n \n