Do you get excited about food and appreciate its ingredients and preparation? Then you’re probably a “foodie” who might be interested in The Little Book of Foodie Law, which has just been added to the library’s third floor popular reading collection.
This book contains a collection of legal cases that deal with the foodie culture. The author examines a wide range of issues, including:
- Bad restaurant reviews (Mr. Chow of N.Y. v Ste. Jour Azur S. A.)
- Failure to serve kosher food at Jewish weddings (Siegel v Ridgewells, Inc.)
- Poisonous mushrooms: Liability of book publishers (Wonder v GP Putnam’s Sons)
- The definition of olive oil (U.S. v 52 One-Gallon Cans, Etc. of Salad Oil)
- Cooking schools using the name “Cordon Bleu” (Le Cordon Bleu v Littlefield)
Each chapter also features related recipes, and the book includes a “Timeline of Food” which traces when foods were first introduced to the American palate.
