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Law and Food
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Regulatory Recipes of Culinary Issues
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9780367747923
Veröffentl:
2021
Erscheinungsdatum:
28.04.2021
Seiten:
244
Autor:
Salvatore Mancuso
Gewicht:
522 g
Format:
241x161x22 mm
Sprache:
Englisch
Beschreibung:
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.
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.
Chapter 1. Introduction