Who Has a Recipe? An Alleged Plagiarism Asks Cookbook Authors.


If the instructions were written with enough literary beauty, they could be creative enough to be copyrighted, he said.

Ms Hawkins said that when the country’s copyright law was first codified in 1790, cooking was seen as a woman’s domestic responsibility rather than a professional activity. Written recipes are a relatively new invention; Many cultures have transmitted their culinary traditions orally.

While the tech and music industries have successfully pushed to change copyright law in their respective fields, “there is no big and powerful lobby for individual recipes to force anything,” he said.

As a result, some cookbook authors feel less willing to publish their valuable recipes.

“When you feel like your stories, your job, your investment are already benefiting people higher up in the fame hierarchy, it lures me to a place I don’t want to go, to accumulate knowledge,” said Leela Punyaratabandhu., who wrote three Southeast Asian cookbooks.

Ms. Punyaratabandhu said that as a Thai who has documented traditional Thai recipes, she feels more vulnerable to recipe theft. People only see him as someone who shares long-standing knowledge, she said, “although I spent time and money testing recipes to find what I thought was the best formula. My role has been reduced to just the translator.”

But when a white writer developed Thai recipes, he said, “these people are considered academics because they come from a different culture.” (On the other hand, they can be accused of another type of unethical borrowing – cultural appropriation.)

Prescriptions have been “depersonalized” throughout the issuance process, making it difficult to argue that they should be preserved, he said. “The instructions are standardized to the point where everyone speaks the same voice,” he said.



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