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Paperback Della Ebrezza Preordinata Al Reato [Italian] Book

ISBN: 1149659807

ISBN13: 9781149659809

Della Ebrezza Preordinata Al Reato [Italian]

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Format: Paperback

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Book Overview

Della Ebrezza Preordinata Al Reato, written by Emilio Brusa and originally published in 1869, delves into the complex legal implications of intoxication in relation to criminal behavior. This historical legal text, written in Italian, explores the nuances of jurisprudence concerning individuals who commit crimes while inebriated. Brusa's work examines the extent to which pre-planned intoxication should be considered an aggravating or mitigating factor in criminal sentencing. A valuable resource for legal scholars and historians, this book offers insights into 19th-century Italian legal thought and its approach to culpability and responsibility in cases involving alcohol or other substances. The book remains relevant for understanding the historical development of criminal law and the ongoing debate surrounding mental state and criminal intent.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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