[Sca-cooks] NPR Segment on Copyright infringement

Elaine Koogler kiridono at gmail.com
Thu Nov 25 12:17:20 PST 2010


I dunno....I just know that these are the rules that I have to follow for
publications in the SCA...per rulings by our SCA lawyers.  That's why the
last CA has a special nod to Master Huon as the author of Gode
Cookery...most of the instructions from period recipes come from his
book...and they comprised more than 25% of the content of that issue.

I just looked at a book, Getting Permission, that my Publications Manager
sent to me...and, of course, recipes aren't covered...nor are lists of
materials or instructions for anything.  So, at this point, at least for CA,
I have to work within the rules set up by our lawyers.

Kiri

On Thu, Nov 25, 2010 at 2:12 PM, David Walddon <david at vastrepast.com> wrote:

> Except that the instructions can still be generic.
> How many ways can you say "mix, flour, water, yeast and salt. Knead."
> That is why I am wondering if there is specific case law around it and not
> just rumor.
> Agree on the commentary.
> Not so much on the directions/instructions.
>
> Eduardo
>
>
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.net
>
>
>
> On Nov 25, 2010, at 11:01 AM, Elaine Koogler wrote:
>
> > What I am told by our SCA lawyers is that the list of ingredients is not
> > protected but the directions/instructions and any commentary is.
> >
> > Kiri (wearing her CA Editor hat)
> >
> > On Thu, Nov 25, 2010 at 12:43 PM, David Walddon <david at vastrepast.com
> >wrote:
> >
> >> It is nice that they listed it as adapted.
> >> But I think that the "grey" area on recipes is actually in play here.
> >> If they had taken your commentary on the recipe. That would be another
> >> matter.
> >> But the a recipe is hard to protect.
> >> Translations are even a problem.
> >> I carefully document all my translation efforts (noting differences and
> >> similarities from existing translations if there are any).
> >> I am not as careful on recipes but I am almost always utilizing multiple
> >> different sources to come up with my own (when I am working in a modern
> >> sense) or I am going from the original language and multiple
> translations
> >> (if it is a period source).
> >>
> >> Is there any actual case law around recipes?
> >>
> >> Eduardo
> >>
> >>
> >> ________________________________________________________
> >>
> >> Food is life. May the plenty that graces your table truly be a VAST
> REPAST.
> >>
> >> David Walddon
> >> david at vastrepast.com
> >> www.vastrepast.net
> >>
> >>
> >>
> >> On Nov 25, 2010, at 1:33 AM, David Friedman wrote:
> >>
> >>> It's worth noting that Food Network is not in a terribly good position
> to
> >> complain. I discovered quite some time ago that they had pirated,
> verbatim,
> >> a recipe from the Miscellany. I complained, they apologized, and the
> recipe
> >> is now listed as "adapted from" the Miscellany. "Adapted" means that
> they
> >> converted "1/2 hour" to "30 minutes," and I think made one or two other
> >> tweaks on that order.
> >>> --
> >>> David Friedman
> >>> www.daviddfriedman.com
> >>> daviddfriedman.blogspot.com/
> >>> _______________________________________________
> >>> Sca-cooks mailing list
> >>> Sca-cooks at lists.ansteorra.org
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> >>
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> >>
> >
> >
> >
> > --
> > "It is only with the heart that one can see clearly; what is essential is
> > invisible to the eye."
> > --Antoine de Saint-Exupéry, The Little Prince
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-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince



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