What a bunch of a**holes. This is another step is the quest to Make Sure Everything Is Owned, so that you can be forced to Pay Someone For It.
[hr style="width: 100%; height: 2px;"] [h3]Panicked chefs propose copyrighted food
[/h3] Megnut food blog points to a moral panic among chefs reacting to plagiarism of their recipes and presentation -- cooks who propose that they should be able to copyright food. Not that they should have a remedy for plagiarism, but that ways of preparing food should be owned, frozen in amber, usable only with permission: [blockquote] [a href="vny!://www.foodandwine.com/articles/new-era-of-the-recipe-burglar"]Food and Wine[/a]: "Shaw told me he hoped to convene a summit meeting with some of the smartest people in the food world to hammer out a workable model for copyrighting food. First, he'd propose changing the copyright code, possibly by making cuisine a subdivision of the existing category for sculpture or acknowledging recipes as a form of literary expression. For enforcement, Shaw leans toward creating a system like ASCAP, an association that collects composers' royalties for public performances of songs—on the radio, in nightclubs and so on..." Megnut: "The culinary world at its best is a world of craft and art. A fine meal is a performance, not a soulless assemblage of ingredients. I feel good when I eat Grant Achatz's "Hot Potato" at Alinea. I don't want to eat "Hot Potato™ by Grant Achatz" rotely created at some food counter in the airport. Clearly there are issues with how chefs get rewarded for their creativity and effort, and I would love to see the best get the recognition they deserve. But bringing the lawyers in? I don't see how that benefits chefs in the long run, or diners, or amateur cooks. In the end, I suspect the ultimate beneficiaries would be the same people who always win. As we get ensnared in the webbing of our increasingly-complex legal system, the ones who always make the most money are the lawyers." [/p][/blockquote] [a href="vny!://www.megnut.com/2006/10/keep-recipes-free"]Link[/a]
Fracken idiots. Some of these top chefs go way too far.
So, if I had a finely cultivated or discerning palate, and could identify every ingredient in a dish....went home and recreated it for my hubby, I would be infringing on some kind of copyright ?????
i have copyright dibs on hot dogs and hamburgers!
Do you REALLY know what's in a wiener. My dad use to work for a butcher in his younger years. He wouldn't allow weiners in the house. His rant....."If you KNEW what was in those things, you'd never want to eat one again"
Needless to say, it's one of my guilty pleasures.
all beef??
im sure most processed foods are pretty disgusting if you knew what they did to it.
I think that 'All Beef' may have meant 'All Cow'.
Now of course I'm going back a long way to my dads experiences at the butchers.
I'd like to think there's been some progress. [img style="CURSOR: pointer" onclick=url(this.src); src="vny!://www.cheesebuerger.de/images/smilie/konfus/n020.gif" border=0]
P.C. wrote:
I think that 'All Beef' may have meant 'All Cow'.
Now of course I'm going back a long way to my dads experiences at the butchers.
I'd like to think there's been some progress. [img style="CURSOR: pointer" onclick=url(this.src); src="vny!://www.cheesebuerger.de/images/smilie/konfus/n020.gif" border=0]
Yeah some great progress. They figured out how to use more of the cow previously thought unedible. That being said I think im going to make a snack of one of them.
I heard some of the stuff they put in there awhile ago and just decided its better if i didnt know and ate them in ignorant bliss.
I rarely eat a weiner and yes, am aware of what goes into them. Taste good when you're on a picnic though.
TehBorken wrote:
What a bunch of a**holes.
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Megnut food blog points to a moral panic among chefs reacting to plagiarism of their recipes and presentation
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Plagiarism. Tell me about it.
Bunch of a**holes.