Chicagoist: We'll Have the Fried Chicken©

andy

Fri, 27 Oct 2006 14:57:13 -0600

For the record, the post-er above is not the Andrew who wrote the piece. I don't have anywhere near the copyright and patent knowledge of that Andrew.

Andrew

Fri, 27 Oct 2006 14:43:56 -0600

Actually, Dave!, According to US copyright law you cannot copyright a recipe unless it is"accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook," and then only maybe. You're absolutely wrong about chefs being able to copy a dish if they come up with their own recipe -- they don't have to do that at all. Chefs have no copyright protection in the eyes of the law. And yes, it would be exceedingly difficult to patent a recipe. But what Cantu is doing is patenting a technique or process, which is exactly what patents are meant for and is not all that difficult considering the novel technology involved in his cuisine.

Bill V

Thu, 26 Oct 2006 19:35:50 -0600

Yes, wacked out chefs. I read about edible paper before. I think more than one of these folks has done it, so it should be a good fight.

Dave!

Thu, 26 Oct 2006 17:40:41 -0600

Well, you are confusing a couple of different things: copyright and patents. All chefs automatically have a copyright on their recipes when they create them... but you get a copyright on the exact recipe, not the idea. So others can recreate the dish, provided they use their own recipe. It would be *exceedingly* difficult to patent a recipe. But edible paper is another matter... the question there is, really, what is it worth? Having a patent doesn't mean anything if no one wants to pay you to use it. So what that other restaurants couldn't use his edible paper... were they really clamoring for edible paper before? I doubt it. Look, it's *way* cool... but it's a gimmick and a fad. It's a form of fashion, and edible paper or heat retaining boxes may be fashionable now, but that doesn't mean they will always be. More power to him, but I don't think the impact on the culinary world is huge. Unless he continues to innovate, and then *his* impact may be felt.

jon

Thu, 26 Oct 2006 15:53:50 -0600

who, honestly, wants to eat paper for dinner?

laura

Thu, 26 Oct 2006 15:16:20 -0600

It seems ridic, yes, but then look here. I can see how Alinea or Moto might want to avoid this type of thing. Imitation is the sincerist form of flattery, but when it is full-on copying, AND the original innovator isn't being compensated....

Rob

Thu, 26 Oct 2006 14:55:48 -0600

"three-inch polymer box that if heated to 350 degrees can retain enough heat to cook a filet of fish" Isn't it better to just umm broil the fish to begin with?! I don't get these wacked-out chefs. Food ought to be about eating something good and not about showing off what an incredibly brilliant genius you are.