[Sca-cooks] menu copyright?

[johnna holloway]

It's not so much a question often of copyright as it is
a manner of respect, courtesy, and manners.

You use a menu based on another's research that you have
come across. Credit that person, that event, say thanks.
If Helewyse's work with the menus in Scappi inspired you
to use Scappi for your meny, credit her for the inspiration.

Did you do all the research yourself or did you begin with
someone else's paper, bibliography, reading list or note in
the Florilegium? Say so; acknowledge the source.

If you borrowed another's books or archive of material, say
"Thank you for the help and books!"

Much is made these days regarding the production and publication
of menus and feast booklets. Despite limitations on size and number
of words, it's always to the cooks or author's credit to
be mindful of sources and thank the help, even if they remain in
the background.

Johnnae llyn Lewis  Johnna Holloway


Terry Decker wrote:>
> Which research sources?  Original text?  Transcriptions?  Translations?
> Fully worked out recipes?
>
> When I work from an original source, I simply cite the source.  When I use
> other people's material, I cite their work.  Recipe adaptations are usually
> my work.  If you use my adaptations to create your menu, then you should
> cite my work.
>
>  For a feast, the food on the table
> is the presentation and it is always singular and unrepeatable.  The person
> who would take the menu and recipes from someone else's feast and declare
> the work to be theirs probably doesn't have the talent to pull off such a
> feast.  In that case, would I want my name associated with them?
> > Bear
> ------------------------
> >I have an interesting hypothetical question. Where is the "intellectual
> >copyright", for want of a better term, lie in developing feast menus? Given
> >the commonality of research sources and the fact that some dishes are going
> >to be more successful feast choices than others, it's more than likely that
> >similar menus are going to emerge for different events, especially if using
> >similar sources. My question is at which point  does this become
> >plagiarism? A few dishes, a couple of courses, a menu as a whole? If so,
> >does this matter (or does anyone care)? I know a lot of people deservedly
> >ask to be credited for their research, but where does research become
> >brain-sucking? As I said, just curious about a hypothetical situation.
> >> >Giles
>