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Actually, there is a movement afoot in the U.S. to find some kind of intellectual property protection -- patent, copyright, something -- not only for recipes but also for food on the plate that you are served in a restaurant. See http://www.foodandwine.com/articles/new-er...-recipe-burglar

My take on this is that food on the plate doesn't endure enough to be the subject of copyright. It is by definition consumable, not enduring. Would it be logical to give a term of ownership of 50 years, or maybe 70 years after the death of the chef/creator, to a dish destined for waste in a short time if everything comes out all right?

People in other fields are emboldened to lobby for surprising things when they see the model of U.S. copyright. :huh:

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