[Sca-cooks] menu copyright?

[jeanne at atasteofcreole.com]

According to the copyright laws (see my website for the link under
reference) if it's PUBLISHED on the WORLD WIDE WEB, then there is no
copyright laws for RECIPES.  But an internal list, that is iffy.

Soffya
http://aeonline.biz/Links.htm


> 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.
>
> The fact that menus are the same does not mean that there is anything
> untoward, coincidences happen and if people are working from a historic
> feast, they are highly likely.  There may even be convergence in the
> choice of dishes because of tastes.  Who cares.  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