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"The Meringue War"

My essay on chefs, culinary creations, intellectual property and Instagram is featured in the current issue ofVQR.
Photo by James Hall

To many chefs, the idea of trademarking is a bit crass, and they don’t really see the point. You don’t make money on the trademark, after all—you  just prevent others from earning off of the name you coined. Copyrighting is intended to protect creative expression, and many chefs do think of themselves as artists. But since it’s so difficult to copyright a food creation, as Straus explains, and in the absence of other intellectual property protection, some chefs use the trademark as a proxy. Ultimately, copyright law doesn’t recognize food as a form of expression that needs protection. And until chefs find a way to have their work legally recognized as a form of creative expression, Instagram can act as a type of informal, visual copyright.

Read more: http://www.vqronline.org/essays-articles/2015/04/meringue-war

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