Cookery has long been based upon a chefs re-interpretations of classic recipes and flavours. The word 'de-constructed' has become somewhat of a menu staple these days as chefs aim to break down dishes into individual elements. This could include Lolly Bags at Luxbite, to the greasy fish and chip shop icon of the Chiko Roll available at Marmalade & Soul.
These reinterpretations often use the flavours existent in past recipes - the Lolly bag cake contains real lollies such as peppermint leaves and redskins (albeit deconstructed), but does this mean chefs are copyists?
These reinterpretations often use the flavours existent in past recipes - the Lolly bag cake contains real lollies such as peppermint leaves and redskins (albeit deconstructed), but does this mean chefs are copyists?
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Raustiala and Sprigman (2012, p. 58) state 'like fashion, the world of cuisine features extensive imitation - call it borrowing, copying, or, if you prefer, piracy'. Issues of copyright have affected many restaurants over the years. In such a competitive industry a proven formula was seen to good to pass up for the case of Ed's Lobster Bar, with owner Ed Mcfarland sued by former employers Pearl Oyster Bar for plagiarising a restaurant concept.
Copying incurs many moral and ethical issues in cookery, and although recipe books themselves are copyrighted, each individual recipe is not (Raustiala, K & Sprigman, C 2012). This leaves a lot of grey area for chefs to work with, but does it stunt creativity or embrace it?
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Georges Auguste Escoffier has long been seen as one of the forefathers of modern French
cookery. Born in 1846, Escoffier changed the face of French cuisine. His approach to
cookery was more of a refined, modern (for the early 1900s anyway) version of
what was originally known as ‘haute’ cuisine – made popular by a chef named Marie-Antoine Carême.
Escoffier these days is heralded, sometimes given premise over chefs such as Carême. It is with creativity that he adapted the recipes of Carême, using them as inspiration, and shaping the culinary landscape of today.
One of Escoffier's triumphs saw the creation of five master sauces of which nearly every sauce in modern french cuisine is based off. During an apprenticeship, these sauces are a main component of a whole units work where students must practice and refine the 'classics' and offer there own flavour interpretations.
It is with this re-interpretation that the battle against copyright is often vindicated. In their article assessing file sharing, Martin, Moore and Salter (2010) conclude 'that industry has been most effective when using methods of devaluation and reinterpretation'. Such an analysis resembles that of the hospitality industry wherein chefs continue to re-interpret and re-produce classic dishes in an attempt to grasp some form of unattainable originality. Every idea has a pre-cursor after all.
Thanks for reading! Till next time...
Reference List:
Martin, B, Moore, C and Salter, C. 2010, ‘Sharing music files: tactics of a challenge to the industry’, First Monday, vol. 15, no. 12.
Raustiala, K & Sprigman, C. 2012, 'The knockoff economy: how imitation sparks innovation', Oxford University Press, USA, <http://deakin.eblib.com.au.ezproxy-f.deakin.edu.au/patron/FullRecord.aspx?p=978156>
One of Escoffier's triumphs saw the creation of five master sauces of which nearly every sauce in modern french cuisine is based off. During an apprenticeship, these sauces are a main component of a whole units work where students must practice and refine the 'classics' and offer there own flavour interpretations.
It is with this re-interpretation that the battle against copyright is often vindicated. In their article assessing file sharing, Martin, Moore and Salter (2010) conclude 'that industry has been most effective when using methods of devaluation and reinterpretation'. Such an analysis resembles that of the hospitality industry wherein chefs continue to re-interpret and re-produce classic dishes in an attempt to grasp some form of unattainable originality. Every idea has a pre-cursor after all.
Thanks for reading! Till next time...
Reference List:
Martin, B, Moore, C and Salter, C. 2010, ‘Sharing music files: tactics of a challenge to the industry’, First Monday, vol. 15, no. 12.
Raustiala, K & Sprigman, C. 2012, 'The knockoff economy: how imitation sparks innovation', Oxford University Press, USA, <http://deakin.eblib.com.au.ezproxy-f.deakin.edu.au/patron/FullRecord.aspx?p=978156>
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