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Extremely Interesting Article Pete Wells @ Food & Wine Magazne - New Era Of The Recipe Burglar
- Thread starter gayr
- Start date
heather_in_sf
Well-known member
If they are successful with copyrighting recipes, then our little forum would be in trouble...
I was reading the magazine this morning and saw that article - so glad you posted it Gay, because it has a lot of relevance to our little community. Don't you think that all forums like this would be ripe for pickings by bored legal research staff trolling for copyright offenders?
how many "tweaks" can you make to an established recipe before it becomes a new recipe and would they allow posting of existing published recipes, even with references?
This kind of big brother stuff concerns me, but I understand chef's want to protect their creations. sigh, there are too many lawyers in this world.
I was reading the magazine this morning and saw that article - so glad you posted it Gay, because it has a lot of relevance to our little community. Don't you think that all forums like this would be ripe for pickings by bored legal research staff trolling for copyright offenders?
how many "tweaks" can you make to an established recipe before it becomes a new recipe and would they allow posting of existing published recipes, even with references?
This kind of big brother stuff concerns me, but I understand chef's want to protect their creations. sigh, there are too many lawyers in this world.
Good Point. I have a friend who is an intellectual property attorney and she thinks message boards
such as this are violations of copyright law. I have to re-read that article, I thought they were talking about that new kind of engineered food that is made from one thing, tastes like another thing and look like something else entirely.
I've heard other opinions on this that are more lenient. That a group of ingredients can't be copy-righted, but personal antedotes, etc that may accompany the recipe are. Will be interesting to see how it plays out.
I think most cookbook writers realize that one recipe may whet the appetite for the book, that's why they release sample recipes. I, for one, have bought books I wouldn't have know existed if not for finding one of the recipes on a blog or message board.
About making minor changes, while trying to get recipes entered into the Living Cookbook program, I've search on the internet for some of my faves from cookbooks and other sources so dh wouldn't have to type or scan. Almost all recipes are out there somewhere, but we've noted that there are a sometimes subtle changes in them. Perhaps that's why...or maybe they were just tweaked, I don't know.
such as this are violations of copyright law. I have to re-read that article, I thought they were talking about that new kind of engineered food that is made from one thing, tastes like another thing and look like something else entirely.
I've heard other opinions on this that are more lenient. That a group of ingredients can't be copy-righted, but personal antedotes, etc that may accompany the recipe are. Will be interesting to see how it plays out.
I think most cookbook writers realize that one recipe may whet the appetite for the book, that's why they release sample recipes. I, for one, have bought books I wouldn't have know existed if not for finding one of the recipes on a blog or message board.
About making minor changes, while trying to get recipes entered into the Living Cookbook program, I've search on the internet for some of my faves from cookbooks and other sources so dh wouldn't have to type or scan. Almost all recipes are out there somewhere, but we've noted that there are a sometimes subtle changes in them. Perhaps that's why...or maybe they were just tweaked, I don't know.