Culinaria is a monograph series that is published by the SoFAB Center for Food Law, Policy, and Culture in partnership with the Tulane University Law School. The series is designed to quickly publish peer reviewed articles about the law, policy and cultural issues that involve food and drink. The general areas of editorial advisory board categories are
- Food safety/security
- Innovation and intellectual property
- Public Health
- Food and Beverage Law (Domestic and International)
- Agriculture, Fishing, and Aquaculture
- Environment and Sustainability
- Media and the arts
As important as peer reviewed journals are, the process often results in a publication which is not available in a timely manner. It is the intention of Culinaria to review and publish well written articles in the field within a period of about 90 days or less so that they can be distributed and read while they are still relevant and can make a difference.
Culinaria Issue No. 3 posted March 2, 2015
Paul Swanson examines the “Legalities” of Ambient Scent Marketing in this issue. Download Culinaria Issue No. 3
Paul Swanson is the Chair of Lane Powell PC’s Food, Beverage and Hospitality Group. Paul’s practice is devoted to litigating patent, trademark, copyright, unfair competition, software development, and trade secret disputes. He has litigated a number of cutting-edge issues arising in the field of plant patent and trademark law, helping shape and highlight the legal issues in this expanding area of law. Paul is a member of the International Association of Culinary Professionals (IACP) where he has spoken about intellectual property issues facing culinary professionals at IACP’s 2001 and 2003 annual conferences. He is currently a Board Member of the neighborhood Farmers Market Alliance, and is researching and writing articles that focus on food labeling law and policy. His article “We Are What We Eat” appears on the website Gastronomica: The journal of Food and Culture.
Culinaria Issue No. 2 posted April 9, 2013
Jason Foscolo discusses the ethics in the US agricultural systems. Download Culinaria Issue No. 2.
Jason Foscolo has been a practicing attorney in the State of New York since 2002. He is the principal attorney of Jason Foscolo LLC, where he provides legal counsel to a rapidly growing client list of farmers and food entrepreneurs. Jason served five years as a Judge Advocate in the United States Marine Corps. His time abroad gave him new insight and appreciation for the many different ways food can be produced, prepared, and enjoyed. After separating honorably from active duty in 2010, Jason pursued his passion for all-things edible by attending the University of Arkansas School of Law LL.M. Program in Agricultural and Food Law, the only program of its kind in the United States. Jason is inspired by the innovators with whom he works, and is committed to helping them do business better. He currently resides in Southampton, New York with his wife, Lisa, and their omnivorous baby boy, Henry.
Culinaria Issue No. 1
Lauren Handel examines the California proposition 37 concerned with the labeling of genetically engineered foods. Download Culinaria Issue No. 1
Lauren E. Handel is an attorney in private practice with a focus on representing and counseling food, beverage, and farming entrepreneurs. After receiving her law degree from Georgetown University Law Center cum laude in 2002, she practiced for nearly ten years at McDermott Will & Emery LLP in New York City and Washington, DC where she concentrated on product liability and environmental litigation, as well as workplace safety regulation. Ms. Handel currently is enrolled in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. She is admitted to practice in New York, the District of Columbia, Maryland, the U.S. Supreme Court, and the U.S. District Courts for the Southern, Eastern and Western Districts of New York.
Culinaria publishes monographs on an intermittent basis as they are received and after review and editing. The monograph can include illustrations. It is the responsibility of the author to obtain rights to illustrations. Please contact Liz Williams for more information on how to submit your article.
Elizabeth Williams, J.D.
Southern Food and Beverage Museum
New Orleans, LA
Glenn Adelson, J.D., Ph.D.
Lake Forest College
Lake Forest, IL
David Beriss, Ph.D.
University of New Orleans
New Orleans, LA
Marcie Ferris, Ph.D.
University of North Carolina
Chapel Hill, NC
Baylen Linnekin, J.D., LLM
Keep Food Legal
Rebecca Maisel, J.D.
FIN Branding Group, LLC
Nina K. Muller-Schwarze, Ph.D.
Senior Research Fellow
Center for Food Law, Policy and Culture
SoFAB Institute, New Orleans LA
Meryl Rosofsky, M.D.
New York University
New York, NY