Is Food Plagiarism a Problem?

When a new food product becomes popular, it is not uncommon for it to be imitated by other chefs and companies. When Dominique Ansel launched his Cronut, it was only a matter of time before other bakeries, small and large, began to make their own versions of the dessert. After David Chang opened his Momofuku Noodle Bar, a slew of other ramen shops began to open across the country. Chefs have always taken inspiration from their peers and replicated dishes, but the difference is the speed at which it now occurs due to modern media.

Some chefs are bothered by it, but others note that it is very hard to prove you were the first person to ever make a specific dish, when most foods and techniques have been around for ages. It is also difficult to stop food plagiarism from happening because recipes can’t be copyrighted. James Beard Award-winning chef Mike Solomonov notes that recipes are not the real intellectual property, it is the service, consistency, mood and ambiance a restaurant provides. Chang also asserts that he didn’t create ramen, just as “Dominque Ansel did not invent doughnuts or croissants,” reports The Seattle Times. Full Story

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