[Ansteorra] A Storm is Brewing

[Bree Flowers]

My understanding is that the stuff they "fixed" were the passages
where she quoted period cooking manuals. Apparently the rocket
scientist of an editor assumed the "spelling errors" were the author's
mistakes and not because 600 year old recipe books aren't exactly
using standardized spelling. That little detail just made it even more
rich for me.

~Eve

On Thu, Nov 4, 2010 at 10:14 PM, Dana Busenbark
<danab-steppes at earthlink.net> wrote:
> It wasn't that they took the recipes, it was that they took a whole article, fixed a couple of wording issues/problems and then published it.
>
>
> On Nov 4, 2010, at 10:11 PM, rose_welch at yahoo.com wrote:
>
>> I have to say that recipes themselves cannot be copyrighted, and if the wording was substantially changed, then it was most certainly not copyright infringement.
>>
>> However, it was absolutely moral plagiarism, and the editor deserves every bit of what they are getting.
>>
>> There are times that I shake my head at the Internet, and other times, like this, that I am filled with glee. :P
>>
>> -R
>>
>> Sent via BlackBerry from T-Mobile
>>
>> -----Original Message-----
>> From: Dana Busenbark <danab-steppes at earthlink.net>
>> Sender: ansteorra-bounces+rose_welch=yahoo.com at lists.ansteorra.orgDate: Thu, 4 Nov 2010 18:21:04
>> To: Inc. Kingdom of Ansteorra - SCA<ansteorra at lists.ansteorra.org>
>> Reply-To: "Kingdom of Ansteorra - SCA, Inc." <ansteorra at lists.ansteorra.org>
>> Cc: <TwinMoons-L at ondercin.com>
>> Subject: [Ansteorra] A Storm is Brewing
>>
>> This came from another SCA friend up north. There are two emails here. Enjoy the reading!
>>
>> An SCA cook who runs the popular and helpful godecookery.com website
>> had an article used without permission or payment by a magazine called
>> Cooks Source.  She complained to the editor, and was told that:
>> 1. Stuff on the Web is public domain
>> 2. They cleaned up the writing for her
>> 3. She should be grateful that they left her name on it, instead of
>> attributing it to someone else.
>>
>> She posted about this on her LJ, and the word spread.  Neil Gaiman
>> (with 1.5 million followers) Tweeted about it.  It was picked up by
>> some of the major blogs, and is now hitting more traditional news
>> outlets, like the Washington Post.  The magazine's website is offline,
>> and their Facebook page is being filled with . . . many honest,
>> uncensored remarks.
>> http://voices.washingtonpost.com/fasterforward/2010/11/cooks_source_masters_new_recip.html
>>
>> It also appears that this same magazine may have plagiarized from
>> Paula Deen, NPR, and Martha Stewart.  I predict that char-broiled
>> editor will soon be on the menu.
>>
>> -------------
>>
>> Someone said pass the teriyaki sauce, and the response to that was:
>>
>> Save the sauce.  At this rate, there aren't going to be enough scraps
>> of editor to be worth saucing.  Slashdot has picked it up, and Wil
>> Wheaton, and the Guardian (UK), and a blogger on Publishers Weekly.
>> And there are several law firms that specialize in IP/copyright cases
>> who would love to offer their services.
>>
>> The righteous wrath of the Internet is a wondrous thing to behold.  I
>> could feel sorry for the editor, except that she really was asking for
>> it with that astoundingly arrogant email.
>>
>> Schadenfreude, baby.
>>
>>
>> And I wonder why I always send out a request asking for permission to use things for my lesson plans! No matter how little it is, even in education when we're allowed to use things for educational purposes, I always ask for permission.
>>
>>
>> Fiona the Needleworker
>> a.k.a. Fionnbharr le Nedlere
>> m.k.a. Dana Busenbark
>>
>> Barony of the Steppes
>> Kingdom of Ansteorra
>>
>>
>>
>>
>>
>>
>>
>>
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>
> Fiona the Needleworker
> a.k.a. Fionnbharr le Nedlere
> m.k.a. Dana Busenbark
>
> Barony of the Steppes
> Kingdom of Ansteorra
>
>
>
>
>
>
>
>
> _______________________________________________
> Ansteorra mailing list
> Ansteorra at lists.ansteorra.org
> In order to make changes and manage your account please go to:
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