PS: Follow me on Twitter!
*************************
When you modify someone else's recipe, at what point does it actually become yours? (Will Write for Food)
A brilliant essay on Nutritionism, a word that describes how consumers can be fooled into believing that processed foods are healthier than they are--just because food companies add nutrients back to them. (Cheap Healthy Good)
An interesting discussion on the definition of "public health." See also the first 10 or so comments before the debate gets off-track. (Food Politics)
Is it really worth it to pay up for expensive EVOO? (stonesoup)
Scientific studies will never be able to tell you which diet is best. This is why. (The Last Psychiatrist)
Recipe Links:
Delicious, savory and quick: Corn and Basil Cakes. (Cook, Pray, Love) Bonus Recipe: Hilariously easy Five Minute Indian-Syle Cabbage.
Yessss! Grilled Citrus Tequila Shrimp. (White On Rice Couple)
A delicous and easy make-ahead appetizer: Chinese Salt and Pepper Tofu. (Veggie Belly)
Off-Topic Links:
This week's unsolicited book recommendation: Getting Back to Even
by Jim Cramer. This book contains extraordinarily useful content. See in particular Chapters 7 and 8, which explain various low-risk investing strategies using stock options. For intermediate-level investors.A useful list of do's and don'ts for making good conversation. Be sure to read the comments. (Ben Casnocha's Blog)
Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!
Help support Casual Kitchen by buying Everett Bogue's exceptional book The Art of Being Minimalist. (This is an affiliate link for an e-book I strongly recommend to my readers--and if you decide to make a purchase, your purchase will help fund all of the free content here at CK!)
How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com
via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!
11 comments:
I found the recipe one very interesting. I try to be careful with this. If I find a recipe that I love and use...I just link back to it. Like Emeril's roasted cauliflower.
If I have a recipe that I like from a cookbook, I search the web to see if it's published, and link to it.
If it's not published, I don't type it up, unless I've altered it significantly. I think my cookbook authors should get paid for their genius.
I may slip up from time to time, but truly, most of my food these days is just stuff that I throw together.
Yeah, the Adjusting a Recipe Doesn’t Make it Yours piece hit home. While recipes are not copyrightable, I kind of use the old Pillsbury Bake-off rule - you have to have 3 major changes to a recipe to call it yours. Even, then I usually credit whoever inspired me to begin with.
I think I've talked about recipe copyright enough for a lifetime. ;) I noticed skimming the comments that my 2008 debacle was referenced... oy.
The "adding nutrients back" thing is so gross to me. So wrong. I was thinking of it when I bought orange juice recently and saw all these "calcium added" ones. Ugh. I'll get calcium by eating a proper diet TYVM. It sucks that people are fooled by that business.
I also loved the olive oil comparison. I've considered buying an expensive one for a while now, but only for drizzling.
And thank you for that thoughtful post on being a good conversationalist. It makes me think about what I need to work on. Unfortunately I don't feel I learned how to socialize well until I was about 30 and I am still kind of stumbling along.
I probably should write a post on copyright and giving credit with recipes. I've collected some notes on the subject over the years and have some views about it, but darnit that post just won't write itself! :)
But yes, Dave is right: lists of ingredients and prep methods are not copyrightable (is that a word?).
For me the issues is more about plagiarism. And I'm so anti-plagiarism that I'll always cite the source, even if my final recipe is heavily modified.
And Melissa, yep, I thought you might chime in on this subject... Is that post still up? That "copyright issue" you faced years ago is what put your blog on the map.
DK
It did put me on the map, in the most startling way. And no, it's not still up. I have all my old blog posts saved on my hard drive, but I wiped my old blog out completely when I "withdrew" for a bit last summer. I notice people still find me through references to that post though.
You know what's funny too? I ended up liking ATK to a degree. I got tired of the scientific approach after a while, but I watched the ATK and CC episodes on PBS this last year and at least learned to appreciate what they were doing. Meh. :)
I enjoyed reading the copyright article and the ensuing comments. This is why I don't have a blog! All of my recipes, other than the ones from Mom, come straight out of my huge cookbook collection. When I type them up for my private recipe cards, I always make a note as to which cookbook it came out of. I do change the directions, but probably not enough. I just don't have time to test and retest recipes in order to make three changes.
btw. the link to the eat, pray, love blog is gone.
Hi KathyJ: I think the copyright hounds (like the ones who attacked Melissa years ago) are being deeply shortsighted.
For example, I drive traffic to (and sell dozens of copies of) each of the cookbooks I feature whenever I run a recipe post. I've turned hundreds of readers onto cookbook authors like Jay Solomon, Paul Prudhomme, Daisy Martinez, and Joy Manning and Tara Desmond, thanks to the posts I've run here.
There's no need to be zero sum about sharing a recipe or two--it actually increases sales.
DK
PS: I rechecked the links you referred to, and they appear to be working now. Thanks!
Thanks Daniel,
even though I had typed the link wrong... apparently, the movie is on my brain though I haven't seen it yet nor read the book though I own a copy!
I did want to mention that I do post some of my recipes over on Tasty Kitchen (Pioneer Woman's site). I try to change the instructions to my own words, but I also write adapted from such and such at the bottom. I've noticed not too many do that.
I think there's so many variations of a recipe out there, that I could make one up and still have it be similar to one that's been printed/posted.
and what about the recipes that get sent in to Taste of Home? You know they have to change the wording on those in order to be sure that the person who submitted didn't copy straight out of a book. What if they change the wording and it ends up matching someone else's??? too much to think about on a Monday. :)
Hehe no worries, I knew what you meant. :)
DK
Hi Daniel,
Thanks for featuring my post about recipe writing on your blog.
I read the comments and it sounds like your readers have the right idea. Re Taste of Home, I don't know how much research the editors do about whether the recipes they receive are original -- I imagine it could be a problem.
Re sharing recipes online, I think it's okay if the publisher gives permission to share a recipe or two in a new book. But a lot of authors don't like to see their work on other peoples' sites, even if they are credited.
Thanks, Dianne, for sharing your thoughts, and thank you for writing that insightful post. I and many of my readers are new converts to your blog!
DK
Post a Comment