The uni-topped bone marrow controversy of Harold Dieterle’s Marrow dish resembling a similar dish at Eric Ripert’s Le Bernardin is an example of why I think recipes shouldn’t be copyrighted. More than one chef can have the same idea and ideas are not copyrighted! Also, with the inundation of chef shows and chefs trying to top each other with the use of ingredients in different ways, it’s likely that two chefs would use similar ingredients together in a dish. Throw in the popular use of fresh and local ingredients, and the chefs have access to the same ingredients at the same time, upping the chances of creating similar dishes.
Who I AmDina Di Maio, author of Authentic Italian: The Real Story of Italy's Food and Its People; Writer 20+ years; NY lawyer copyright and trademark experience
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