Not one to miss out, I join my San Francisco-based colleagues in celebrating Burrito Friday.
Last Friday, my parents watched the kids while Amanda and I went out and had dinner together, followed by a dessert elsewhere and a surprise (to her) trip to play some pinball.
From a copyright perspective, cuisine is a lot like fashion. Recipes are unprotected by copyright, and so anyone can copy another’s recipe. Actual dishes—the “built food” you order in a restaurant—can also be copied freely. And as anyone who has eaten a molten chocolate cake or miso-glazed black cod knows, popular and innovative dishes do seem to migrate from restaurant to restaurant. The bottom line is that almost anything creative a chef does—short of writing the menu, which is protected by law—can be copied by another chef.
As readers of our past posts know, the conventional wisdom says that in a system like this no one should innovate. Copyright’s raison d’etre is to promote creativity by protecting creators from pirates. But in the food world, pirates are everywhere. By this logic, we ought to be consigned to uninspired and traditional food choices. In short, the Korean taco should not exist.
But the real world does not follow this logic. In fact, we live in a golden age of cuisine.
The article is a good read. Apparently, not having copyright can encourage continual innovation. Who knew? :)
A nice homemade dinner on the table, some Herbie Hancock playing in the room… Father’s Day dinner is amazing.
- 1 can salmon, drained and bones removed
- 3/4 cup milk
- 1 egg, beaten
- 1 cup soft bread crumbs
- 1 tbsp. chopped parsley
- 1 tsp. minced onion
- 1/2 tsp. Worchestershire sauce
- salt and pepper
Combine ingredients; mix well. Spoon into 10 greased muffin cups. Bake at 350° for 45 minutes or until browned.
Lemon Sauce Ingredients:
- 2 tbsp. butter
- 4 tsp. AP flour
- 3/4 cup milk
- 2 tbsp. lemon juice
- 1/4 tsp. salt
- 1/8 to 1/4 tap. Tobasco
Melt butter in saucepan; stir in flour to form a smooth paste. Gradually stir in milk; bring to boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat and stir in the lemon juice, salt, and Tobasco. Serve over patties.