The agrifood product between legal and social sciences

«Cooking is never a waste of time. When we buy already cooked foods we accept something foreign to us, and we don’t really know how they are made, when and by whom. We lose our identity if we live only on what is ready-made and prepared by unknown hands. And we also lose our humanity, man is the only animal in the world planting, raising and cooking the food he eats». In a few lines, Simonetta Agnello Hornby offers an effective synthesis of problems and reflections on food in today’s societies which this volume addresses. Its authors delve into legal questions concerning food (what do we eat? What are the responsibilities that both food producers and consumers have?). This book also discusses the relation between food and health – how far can we go with artificial nutrition? When does the right to food availability become an obligation – as well as the important role that food has in connecting different cultures in terms of social identity and, most importantly, as an essentially human characteristic. In this interdisciplinary book experts of law, social scientists and health specialists discuss a multifaceted topic that never stops to fascinate and divide an increasingly wider public.