[Sca-cooks] menu copyright?

[johnna holloway]

There are some works that are not out of copyright
even if they are centuries old.

The holding libraries and/or archives that own the
originals have reserved their rights. If you are accessing
the work only through microfilm or a subscription service
through a library, you may need the original library's permission
as well as the permission from the online service or microfilm
producer.
EEBO and ProQuest for instance state that:
You will use the Products solely for your own personal or
 internal use. You will not publish. You may create printouts
 of materials retrieved through the Products via on-line printing,
 off-line printing, facsimile, or electronic mail.
 All reproduction and distribution of such printouts, and
 all downloading and electronic storage of materials retrieved
 through the Products shall be for your own internal or personal use.
 Downloading of all or parts of the Products in a systematic or
 regular manner so as to create a collection of materials comprising all
 or part of the Products is strictly prohibited whether or not such
 collection is in electronic or print form. Notwithstanding the above
 restrictions, this paragraph shall not restrict your use of the
 materials under the doctrines of "fair use" or "fair dealing"
as defined under the laws of the United States or England, respectively.

It's not as clearcut as it's 500 years old. It's out of copyright.

Johnnae llyn Lewis  Johnna Holloway



Robyn.Hodgkin at affa.gov.au wrote:
>
> If you have translated an original recipe from say 14th century french then you have copyright over that translation.  The original recipe is out of copyright. However if it has been reprinted then THAT reprinting is copyrighted (ie you can't photocopy more than X percentage of the book etc). Just like music; "Jesu joy of man's desiring" as a piece of music is well and truly out of copyright. But a particular arrangement or publication of it is protected by copyright.
>
> However, recipe copyright isn't as clear as with most other things.
> Kiriel
>