Law and Food

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 Professor at the Somali 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 Ciências 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.

• Chapter 1. IntroductionPart I: Law and foodChapter 2. Feasting on the Legal Regulation of Food: An Ever More Abundant Banquet over the CenturiesChapter 3. The "Law of Necessity" in the Relationship between Man and FoodChapter 4. The right to food and the implementation strategiesChapter 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 FoodPart II: Law and wineChapter 6. Wine Certifications and Geographic Indicators: The Non-Certifying Function of American Viticultural AreasChapter 7. The crime of consumption of alcoholic beverages in the Somali penal codePart III: Intellectual property and foodChapter 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 CopyingChapter 10. Beyond conventional intellectual property protection: food as traditional knowledgePart IV: Food qualityChapter 11. The second slice of the cake. Liability for defective food products between tradition and innovationChapter 12. Signs of Quality and Food Protected Designation of Origin