Old Style Book

apprentice_tycoon

Taking up the point of copyright on recipes, what about if you had altered it slightly from the published version, say, substituting beef for lamb or lemon for orange - does that change the situation?

squeaky

I think there have been all sorts of cases trying to define how much of a change of copyrighted material consitutes a new unique item.

I've no idea if there are any hard and fast rules about this.

apprentice_tycoon

Should we be going back to the recipes we've submitted and saying where they came from? if it has to be done sometime should a start be made now?

spendaholic

If the recipes on here are going to be reproduced and the copyright already belongs to someone else, then yes, at the very least we need to be quoting the sources. I'm not sure of the figures, but I think you are able to use about 40% without quoting the source. But I think "adapted from a recipe ..." will suffice.

In many cases recipes are handed down through the generations. But if they're quoted from current books, magazines, then we really ought to be going through and crediting those sources.

No doubt the legal bods will tell us the actual stats and rules, etc. But I wanted to make sure we bore it in mind.

Soz for delay in reply. PC keeps crashing in MSE!!! Grrr.

squeaky

Where possible it would be a good thing, I reckon. We are supposed to be careful of other people's copyrights. Generally a reasonably short quote and then a pointer to the full information is considered acceptable... though quite how short is short I have no idea


Edit: Must learn to type faster

spendaholic

A one liner should be sufficient, but proper permissions can also be gained.

catznine

I do always try to quote the book I got a recipe from for this reason but not always easy i.e. if recipe comes from a friend who originally got it from a book and can't for the life of them remember where!

Curry_Queen

This issue has often come up on usenet groups and the general legal advice there is that in the case of recipes, listing purely the ingredients does not infringe on copyright, it's when the method is also included "word for word" that the writer can claim copyright, and should be accredited as such.

As far as I remember, with the exception of a couple of James Martin's recipes whereby I stated such, all the recipes I have submitted are my own interpretation based on my experiences of cooking them, even if the ingredients are "borrowed" from elsewhere, and even then I often change them slightly to suit my own requirements.


If anyone spots any that look suspiciously like something they've seen in print elsewhere though, please tell me, as they are copied directly from my notes and I can't remember exactly which ones may be quoted from source and which I have adapted now.

Queenie

apprentice_tycoon wrote:

How many slow cookers would be needed to feed 500? there would have to be a few plug sockets available....if we are all coming I bet that Queenie would offer to cross stitch our name badges, should she get started now?

:rotfl: We OS'ers are so tight ... we only wear the safety pin

elona

Queenie

I nearly choked on my coffee - as an Old Styler - I may very well have a safety pin to wear in my lapel - but I am not going "au naturelle"

"IT WOULD "FRIGHTEN THE HORSES!"