Friday, May 22, 2020

It s All About The Presentation - 1333 Words

It’s all About the Presentation The standard way of thinking about copyrights is that it only applies to books and movies; however, whether it applies to recipes is a topic that many chefs want to bring to light. Not many people think that copyrights apply to recipes. In the discussion about recipes, the issue is that the ingredients themselves cannot be copyrighted. The question is how can a person copyright a recipe. The names of ingredients and the labels can be copyrighted but the substance themselves cannot be. In recent discussions of copyright, the issue has been chefs copying others and calling it theirs; however, putting recipes under patents is ineffective because another chef could just omit an ingredient or add something to†¦show more content†¦In the article â€Å"The Plagiarism Problem,† Gavin Larson describes copying of other artists dance moves. Although this has nothing to do with food it brings up the topic of using inspiration or copying. La rson talks about the use of context and intention to differentiate whether it is inspiration or just plagiarism. Even though dance is a different type of art it still relates to the struggles of ownership. In the article â€Å"Something Borrowed,† Malcolm Gladwell describes his encounter with two ladies who are battling over intellectual property. The woman claiming theft is pointing out that her essence and words were stolen. Although this has nothing to do with recipes it does bring up intellectual property and who is the rightful owner. While researching copyrights throughout Lauren Markham’s â€Å"Meringue War† and Gavin Larsen’s â€Å"The Plagiarism Problems†, I observed the struggle between chefs within recipes and how it is similar to dancers and their performances. Based on my research of copyrights, I argue that this topic is significant because of the current uses of trademarks on food, the uses of specific plating as a form of art, and the use of branding the name of a dish such as the Cronut and needs further investigation on its effect on chef’s livelihood. Although copyrights may seem of concern to only a small group of foodie, it should in fact concern anyone who cares about

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