Language of 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 Visiting 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: Culinary metaphors to represent lawChapter 2. Analogies and Figures of Speech in Food and Law: The Fun Side of Law!Chapter 3. Le droit louisianais, un gombo qui s’offre en partageChapter 4. Les ingrédients et les recettes de la cuisine juridique québécoise : entre mixité et pluralitéChapter 5. Involvement of Polish legal elites in preparing a new draft of Civil Code, seen as an intellectual feast: menu a la carte or fast food?Part II: Food as an object of regulation: legal constructionsChapter 6. Globalization, Americanization, and the Epidemic of Human Obesity: Finding the legal reason for a symptom of cultural declineChapter 7. The New Prisoner’s Dilemma: The Right to Refuse Feeding or Force-Feeding as a Duty?Chapter 8. Food as Punishment, Food as Dignity: The Legal Treatment of Food in Prison Chapter 9. `Elusive and Fugitive’ – Relationships between Water, Law, Culture and SurvivalChapter 10. Does the EU legislation on the protection of farm animals protect their welfare?Part III: Consumer protection aspectsChapter 11. Intellectual Property Law: Europe Adopts a European Patent with Unitary Effect and Unified Patent CourtChapter 12. La procédure participative avec avocat, un nouveau mode de règlement amiable des litiges au service du consommateur?Chapter 13. Product liability from a comparative perspective: what kinds of protection?