Oct 15 2024 39 mins
The book ‘Food, Philosophy and Intellectual Property’ highlights the ethical, political and aesthetic value of culinary arts and gastronomy. Authors Enrico Bonadio and Andrea Borghini discuss their roadmap to the 50 case studies which demonstrate the link between IP-related issues, food and cultural identity which will be relevant to scholars, practitioners and those who are interested in intellectual property, food law and food studies.
About the authors:
Enrico Bonadio is Reader in Law at City, University of London. He teaches, researches, and advises in the field of intellectual property law. His research agenda is wide-ranging, having recently focused on international trade aspects of IP, the intersection between IP and new
technologies such as artificial intelligence and IP protection of non-conventional forms of creativity, including in the food arena. He is Deputy
Editor in Chief of the European Journal of Risk Regulation and member of the Editorial Boards of the European Intellectual Property Review and the NUART Journal.
Andrea Borghini is Associate Professor in the Philosophy Department at the University of Milan, Italy. For the Fall 2024, he is a visiting faculty at the Center for Human Values, Princeton University. His research develops theoretical tools to rethink how we represent, sense, and feel about food, eating, and culinary cultures. He is a co-founder and director of Culinary Mind, the main international network promoting philosophical thinking on food. Andrea studied logic and philosophy in Florence, and did his graduate work in logic, metaphysics, and philosophy of science at Columbia University under the supervision of Achille Varzi. For ten years he was on the faculty at the College of the Holy Cross in Massachusetts.
The authors are deeply thankful to Michael T. Roberts (Professor of Policy and Executive Director of the Resnick Center for Food Law and Policy, UCLA School of Law) and David S. Forman (Retired Partner, Finnegan) for respectively contributing a preamble and an epilogue to their book.
The book: Food, Philosophy and Intellectual Property: Fifty Case Studies