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  • Food, Philosophy, and Intellectual Property: Fifty Case Studies

    Food, Philosophy, and Intellectual Property by Bonadio, Enrico; Borghini, Andrea;

    Fifty Case Studies

      • GET 20% OFF

      • The discount is only available for 'Alert of Favourite Topics' newsletter recipients.
      • Publisher's listprice GBP 48.99
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        23 404 Ft (22 290 Ft + 5% VAT)
      • Discount 20% (cc. 4 681 Ft off)
      • Discounted price 18 724 Ft (17 832 Ft + 5% VAT)

    23 404 Ft

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    Availability

    Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
    Not in stock at Prospero.

    Why don't you give exact delivery time?

    Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.

    Short description:

    This is a book about food, philosophy, and intellectual property rights.

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    Long description:

    This is a book about food, philosophy, and intellectual property rights.


    Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The book comprises 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-?-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, and aesthetic worth of culinary arts and gastronomic experiences.


    This accessible book will be of value to scholars, students, practitioners, and others with interests in the areas of intellectual property, food law, and food studies.

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    Table of Contents:

    Introduction - Food, Philosophy, and Intellectual Property Rights: A Roadmap Part I: Images 1. Imagery: Queso Manchego v. IQC 2. Visual Appearance: Morbier v. Soci

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