Kirjahaku

This study explores the reasons behind the different responses of the legal systems of Europe, Japan and the USA in coping with BSE, one of the major food safety crises in recent years. Making reference to the most recent advances on risk perception that cognitive and social sciences, such as legal anthropology and sociology of law, have experimented with, Risk Perception, Culture, and Legal Change examines the role that culture plays in moulding the process of legal change. Attention is focused on the regulative frameworks implemented to guarantee the safety of the food chain against the BSE menace and on the liability responses sketched to compensate the victims of mad cow disease, showing how both these elements have been influenced by the cultural context within which they are situated.

This study explores the reasons behind the different responses of the legal systems of Europe, Japan and the USA in coping with BSE, one of the major food safety crises in recent years. Making reference to the most recent advances on risk perception that cognitive and social sciences, such as legal anthropology and sociology of law, have experimented with, Risk Perception, Culture, and Legal Change examines the role that culture plays in moulding the process of legal change. Attention is focused on the regulative frameworks implemented to guarantee the safety of the food chain against the BSE menace and on the liability responses sketched to compensate the victims of mad cow disease, showing how both these elements have been influenced by the cultural context within which they are situated.

"Sotto Vuoto: La Magia della Cucina Sous Vide" un affascinante viaggio nel mondo della cucina a bassa temperatura. Scritto dal rinomato chef italiano Matteo Ferrari, questo libro mette in luce l'arte e la scienza della cottura sous vide, un metodo innovativo che sta rivoluzionando il modo di cucinare, senza per rivelare specifiche ricette.In questo libro, Matteo sottolinea l'importanza del controllo della temperatura, del tempo di cottura e della tecnica nel realizzare piatti perfettamente cotti e incredibilmente saporiti. "Sotto Vuoto" non solo un libro di cucina, ma un manuale che guida il lettore a capire come la cottura sous vide possa aprire nuove frontiere nel mondo gastronomico.Grazie alla sua vasta esperienza, Matteo Ferrari insegna come possibile migliorare e perfezionare le proprie tecniche culinarie attraverso l'uso della cottura sous vide. Questo libro una risorsa inestimabile per chiunque voglia scoprire i segreti di questa metodologia e desideri portare la propria cucina a un nuovo livello di raffinatezza e sapore.