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Stolen rosemary is something I could absolutely get behind. Stay tuned for my street rosemary and my stolen cracked potato recipe. 🌿🥔
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Such a wonderful idea for an amazing, quirky hotel chain such as the Ovolo to go vegetarian. Had the pleasure of staying at one in Brisbane before and was such a spectacular experience! Couldn't fault it. ⭐️⭐️⭐️⭐️⭐️
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I Say Falafel
https://www.theaustralian.com.au/weekend-australian-magazine/felafel-pulse-of-the-nation/news-story/9bd9ff38850d4f7ac17c295bd046c904
Another famous couple, George and Ira Gershwin put it best in "Let's Call the Whole Thing Off". To-may-to, to-mah-to; but these two falafels, Palestinian and Israeli, are totally different recipes for a seemingly similar thing. I think every vegetarian I know has their own way of preparing and cooking falafel. Having never mastered it myself, I am thankful every time my better half, who's a baker by trade, decides that's what he feels like for dinner. I probably had mostly chickpea-only falafel, most for usability and actually sourcing the proper ingredients but I might just give fresh, young broad beans a go in my next attempt.
I don't believe anyone's stolen the recipe for felafel, as ancient as the method for a spiced, ground pulse patty is. The migration of food, and that significance with immigration even in the modern day is wonderful. Isn't the "national food" of the US pizza? Which originated somewhere in China, with the Italians having mastered it. We should share, adapt and expand our culinary abilities with our neighbours, but bet we can all agree that soaking overnight is well worth the pre-planning on the falafel. Off to get a kebab.
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Leave Chrissy Alone!
Oh Chrissy Teigen, she’s everything you want in a celebrity: gorgeous, smart, hilarious, down to earth, humble, married to John Legend, the face that launched a thousand memes, and the creator for what I’d honestly describe as the most amazing scrambled eggs I’ve ever tasted, Chrissy’s are world-best!
Chrissy Teigen came under fire back in May this year after a Twitter user accused her of stealing recipes for her ‘Cravings by Chrissy Teigen' free online cookbook where Chrissy shares here easy to make, homemade meals. Cravings is written as, how Chrissy describes, "a place for cooking inspiration... from my travels". This is not to say that Chrissy has just lifted recipes off from other places, but is taken from her own food journey making the point that unless you are copying a recipe book from another place verbatim, the credit you give to an author for inspiring your cooking is just and ample. Some recipe books even come with a story and journey to how the author came across the recipe in the first place, and in the instance of this blog, its usually about making it more plant-based. Vegan beer-battered fish tacos anyone?
We can recognises that any other chef's intellectual property is an important thing to conserve, but anyone can also stake claim to the best version of scrambled eggs. Although Chrissy might be toeing the line on legal protections and open herself up to a potential lawsuit, essentially as an author she's plucked some of those good recipes that have been stewing around in her mind and adapted them in a creative home cook friendly way.
In true Chrissy Teigen fashion, she clapped back to the Twitter drama and immediately shut down any accusation that she'd stolen recipes from other chefs:
"I have never stolen a recipe from anyone and I actively talk about the restaurants I love."
You don't have to be a celebrity to be accused of recipe theft, I'm sure I remember my grandmother using heavy cream in her eggs during the Aitken's craze and I only recently stopped doing the same when I went off Keto - and isn't that just an inspiration from the former? There's only so many strict high-fat, low-carb meal plans out there that doctors recommend, and then seemingly almost immediately refute. Credit where credit is due, but if you're a chef, a home cook, or just eat lots of different cuisines inspired from many different places there's always going to be similarities.
So go make Chrissy Teigen's super creamy, thirty minute scrambled eggs (worth it, I promise). I like mine with fresh chives and a sprinkling of cayenne pepper, and you can steal that one from me!
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Rule 11: Keep your herbs and spices a secret.
Recipe copyright sifts through many different areas. While there is such little legal and arguable protection when it comes to copyrighting a recipe there is a vast difference between the idea, or the essence of a dish and what would be described as literary work.
With cooking magazine going out of business making way for a digital age, food blogs and the content that is created within them is the main argument. Which parts of the blog receive copyright protection and what is factual instruction about how to cook blurs the line between legality and infringement.
The saturation of recycled content in a time where recipes can become synonymous even over its chef; celebrated, adored, and then even retired never to be seen (or prepared) again even questions when a famous recipe may even become fair use.
The ingredients to a dish, and the method in how it is prepared, are not protected by this type of copyright regardless of how it is recorded. Cookbooks thrive on this idea as they present the recipes to a consumer and encourage the cooks to recreate them. You may read a recipe book for enjoyment, but their purpose is information, ingredients, and method.
Recipes attributed to or adapted from another source or inspired by another dish completely off board take on their own personal conscience. Undermining an author’s ability to properly profit off their ideas when secondary sources do not attribute the original idea properly. With the rise of recipe sharing and food blogging, if another source can better present the recipe, perhaps with better images or a more simplified recipe, there is no real motivation for a reader to visit the original recipe – even if it has been correctly attributed.
There's countless articles about chefs stealing ideas from each other and although there might not be an impending lawsuit, their reputation can sometimes be tattered from the accusation alone.
This begs the question should recipes be free goods and is there need to capitalsie on the recipe creation over the ability for one to prepare the food to serve. With copyright essentially excluding the idea and method of the recipe, the only way to keep an idea protected is to keep it hidden.
Edited: 20 October 2020
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Why the Stolen Cookbook and other burning questions?
Why the stolen cookbook and other burning questions?
The satisfaction of cooking for others is unmatched. The satisfaction of the compliment even more so.
Things that I can cook or put together now without needing a recipe or a method came from somewhere, at some point in time. It may have been a celebrity chef on tv, at a restaurant I ate at and attempted to recognise the ingredients, or some new wave foodie online, but it’s most certainly not been of my own invention.
This got me thinking though. Sure, I made the food but someone else essentially told me what to buy and how to do it. Who deserved the credit for these recipes if not me? Even if they’ve been tweaked or changed in a way where they differ from the original.
How far do you have to change a recipe before you can claim it as your own, and where did the original ideas originate from? These are the questions I’m hoping to unpack in my little food blog. Stripped down and raw, taking away from the usual online food blogs where you not only receive a recipe but a personal story about along with it too. Let the food speak and have the conversation around ownership from there.
With the likes Coca-Cola and KFC keep their intellectual property as a “secret recipe”, trade secrets are a prominent way to protect food ideas to keep formulas becoming public, never needing to disclose the exact quantities keeping in line with common law.
Navigating through culinary copyright puts perspective on the origins of these simple recipes. I cook because I thoroughly enjoy it, and I decided that maybe someday I'd like to write down all my favourite recipes and share them because I think others will enjoy them too. Which explains the creation of this space even if only a handful of people actually see it, and even less decide that's something they'd like to try for themselves. Let my inspire you to show you what I've learnt so that you may take my recipes and run with them.
The stolen cookbook.
Come for the food, stay for the lesson.
Edited: 20 October 2020
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Nice hat
The chef’s hat is instantly recognisable and legitimate. Even with the slightest glance you know this will be about food.
In trying to keep with a consistent monochromatic palette to highlight the transparency of what my intentions are with this blog, but will let it develop organically as I come across appropriate sources and articles in addition to actual recipes.
It’s the story and the food that is on show here, and the journey to get there. While there are rights in place around ownership to images of food, there is not the same awarded to taste, ingredients, or method.
This won't be a blog you would usually finally searching for something nice to cook as I will try to mimic an online version of a handwritten recipes, with a millennial flair.
The hat is this blogs version of a big question mark asking the question, who made this?
You don’t need to actually see the food or the cook to know what you’re cooking as the memories breathe emotion into the recipe. Edited: 20 October 2020
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