Am I committing plagiarism when I cook and publish a recipe then find it somewhere else? How far did I go before unconsciously infringing on copyright.
Potatoes are my comfort food - copyright and plagiarism are a problem but in a world of copiers hard to avoid - I like it when people say what influenced their work - I note on my paintings who did the original photo - it only seems fair - must be getting close to baby time - have you had all the baby showers already?
I think adding the sources adds a new line to the narrative of a piece. Everything has a story or spark and your paintings are laden with storytelling.
We had the baby shower a month ago I guess. The place was heaving with coppers!
Thank you for the recipe! I will try this one very soon. I don’t know of Nagi or the recipe issue. I will look that up and see if my library has her book to peruse.
interesting food for thought about original sources. I think of my Italian grandmother, who was the source for my home cooked recipes, and I'm quite sure they were not from any book, but handed down from family in her village over time. she really would not officially share these with use even. you just had to watch and stand in the kitchen. one of my cousins tried writing down her method for red sauce and at one point she said, ' I just throw in whatever meats I have, some of this and some of that,' and I love that. the original waste nothing kind of cook. nothing was written down. it was clear she cooked by memory, with love, with what she had, based on how many were coming. who showed up and could stretch a meal as needed and improv on a dime. I wish I had paid more attention looking back but I was young and took it for granted at the time, not knowing it wouldn't be forever. these potatoes sound wonderful and I am going to try them. they sound fresh and bright and delicious.
Even though you did not write it down at the time I bet a lot of her cooking seeped into your pores. You probably cook some things like her without even realizing it.
Thank you for your mention here. The whole argument is strange as it is obvious that words for words plagiarism is wrong but as we both agree, what on earth to do about foundation blocks. The point about AI scraping words is interesting, that the words can simply be scraped and placed in someone else’s ‘work’.
I was told by somebody who I thought might have a more measured approach, that unless there is something new to say then simple building block recipes shouldn’t even be considered as there is nothing new to say. As I say in my piece, I don’t see how that works as if I were to include a section in a book on ‘basics’ let’s say, then is it seriously wrong of me to do so, as the basics are non attributable. I mean who on earth came up with vinaigrette?
It is certainly a minefield and one that I stumbled upon just by leaving a comment in an already busy conversation, but I was irked at how I was meant to feel. Thanks again for your inclusion.
It is a fascinating discussion, though I think your friend comes from a position of “knowing all the stuff already.” I have readers who ask how to cook rice, who have never heard of homemade mayo or pasta. So why not teach them.
During the pandemic, we were/are still running an organic stone-ground flour mill (we grow much of the wheat too). Among other roles, I was the test baker - which was constant - because each season, different loads of wheat from different areas in the same region would arrive with different protein levels, and were harvested at different times. Different wheats, etc., all these seasonal differences affect a bake. They really do! Don’t get me started on wheats!
Anyway, because I knew all this stuff, I ordered tests and collected the data: Hundreds - literally hundreds - of calls from people with basic baking questions were filtered across to me from people wanting to learn how to bake a simple loaf of bread. I loved them all!
The biggest request was for a simple loaf. Actually rye bread came a close second!
This is a long way round (with crap punctuation) to tell you that your discussions and recipes on how to (for example) make a simple loaf of sourdough are important. They are not plagiarism - they are recipes from personal experiences in your kitchen. Just because we have been baking bread for thousands of years does not mean your take is not important. And your loaf will not make a difference in someone else’s kitchen.
So - At the risk of sounding like an idiot / if you are making cultured butter or pumpkin pie in your kitchen today - show us how you do it. It is important. The discussions are important. Even if I have made it too but still I want to read your process.
Thank you! You've just solved my "what shall I feed us tonight?" problem. The Husband loves his spuds and these'll be lush served with pork chops in a cream and mustard sauce. I too have been following this recipe controversy, and like you, I'm a Nagi fan and have used and served many of her recipes with great success. I also love her initiative to give back by donating meals on a large scale. She's a strong, independent, creative woman, and she has my support.
Happy Sunday eve from Minnesota. I'm glad you share your horror at the ICE raids - how depraved and disturbing they are. And then to share care for integrity in recipes and care for how we get them. Lovely, with your consideration and storytelling throughout. Thank you.
Good Morning Hans in the evening! I was thinking that I cannot just carry on posting about food and gardens when my immigrant people in USA are under threat. My friends are in hiding. Legal but hiding. Seeing these troopers in combat gear chasing down crying young women, literally tackling them to the ground wrecks me. We must carry on but this behaviour is not acceptable in any universe. I have to say it.
Thank you. It haunts us every day here. Fascism is brutal and ugly and almost normalized. I did not think we could descend so quickly into such madness.
And - I also appreciate your recipes, stories, and connections to what makes human life human. Thank you.
Celi darlingHeart - I know that you will understand the smile on my face reading about the unfortunate 'food happenings' of the last few weeks in this part of the world. Nagi has been a longtime friend and the whole deal hurt her also! Many people have not understood that the two recipes which brought about the trouble were copied almost word-by-word in the second book. We were not just dealing with similar recipes. As far as you people down south are concerned - just love your lemony potato recipe and shall keep and later pass on - am, struggling a bit health-wise just now . . . bestest to Mom and daughter . . .
Yes. As I said almost word for word - such a shame - but if the other cookbook author had instructed AI to write her work for her - AI could very well have scraped it from Nagi’s publication word for word, too. That is very easy. And both are damning indictments. Nagi has real soul. We do love her.
Celi - I have always been totally honest with you - I hope you don't mind but I reposted your post onto her secretary - you had put the salient facts simply too well - and, I think she will appreciate that someone else is not simply 'talking' but actually knows what they are talking about! You know - I am still so stupid about AI that I never thought about that possibility. Did you see Pope Leo actually feels AI to be the most dangerous matter he will have to encounter! Somehow I never feel 'old' - but that is a thought I just cannot as yet embrace . . . love . . .
Ok! I am sure it will be fine. After all this is in the public realm. But give me a heads up before you do that next time so I can check for spelling!! I am not a food writer after all - just an ordinary person talking to friends. Hope you feel better soon.
Thank you and my apologies but I just feel she can do with every bit of support around . . . and you should see the 'spelling mistakes' she admits to !!! love . . . we are 'real human beings' at Nagi's . . . :) !
My mother and my wife will read cookbooks. I really never understood why until my wife told me that you might find someone using an herb or spice in a way you hadn't thought of. When added to a recipe is that plagiarism or just making your dish tastier? I will keep the secret.
I think that is common sense! Why else would we look at a recipe but to learn something and people write cook books to teach. I love cookbooks but - weirdly - seldom cook out of them - not out of arrogance just laziness of ingredients - I hate shopping!
Absolutely copying is learning. And if we publish we say thank you. You are right. Nothing is new. And we have so much to learn from studying the masters.
Nagi Maehashi, the Australian cookbook author and founder of RecipeTin Eats, actively supports marginalized communities through her not-for-profit initiative, RecipeTin Meals. Established in 2021, this organization operates a commercial kitchen where a team of full-time chefs prepares over 500 nutritious meals daily—amounting to approximately 130,000 meals annually. These meals are distributed to vulnerable individuals and families in Sydney, including those experiencing homelessness and domestic violence, via partnerships with organizations like One Meal.
Potatoes are my comfort food - copyright and plagiarism are a problem but in a world of copiers hard to avoid - I like it when people say what influenced their work - I note on my paintings who did the original photo - it only seems fair - must be getting close to baby time - have you had all the baby showers already?
I think adding the sources adds a new line to the narrative of a piece. Everything has a story or spark and your paintings are laden with storytelling.
We had the baby shower a month ago I guess. The place was heaving with coppers!
Yum.Thanks for the lemony Greek potatoes recipe. I will be making them soon.
They are pretty simple and very lemony!’
And I have lots of fresh lemons!!
Thank you for the recipe! I will try this one very soon. I don’t know of Nagi or the recipe issue. I will look that up and see if my library has her book to peruse.
Her books are lovely - and her recipes are sensible and doable and tasty!
interesting food for thought about original sources. I think of my Italian grandmother, who was the source for my home cooked recipes, and I'm quite sure they were not from any book, but handed down from family in her village over time. she really would not officially share these with use even. you just had to watch and stand in the kitchen. one of my cousins tried writing down her method for red sauce and at one point she said, ' I just throw in whatever meats I have, some of this and some of that,' and I love that. the original waste nothing kind of cook. nothing was written down. it was clear she cooked by memory, with love, with what she had, based on how many were coming. who showed up and could stretch a meal as needed and improv on a dime. I wish I had paid more attention looking back but I was young and took it for granted at the time, not knowing it wouldn't be forever. these potatoes sound wonderful and I am going to try them. they sound fresh and bright and delicious.
Even though you did not write it down at the time I bet a lot of her cooking seeped into your pores. You probably cook some things like her without even realizing it.
Sounds great! I need to try out your lemony potatoes recipe soon.
Let me know how they turn out and thank you for popping in!
Thank you for your mention here. The whole argument is strange as it is obvious that words for words plagiarism is wrong but as we both agree, what on earth to do about foundation blocks. The point about AI scraping words is interesting, that the words can simply be scraped and placed in someone else’s ‘work’.
I was told by somebody who I thought might have a more measured approach, that unless there is something new to say then simple building block recipes shouldn’t even be considered as there is nothing new to say. As I say in my piece, I don’t see how that works as if I were to include a section in a book on ‘basics’ let’s say, then is it seriously wrong of me to do so, as the basics are non attributable. I mean who on earth came up with vinaigrette?
It is certainly a minefield and one that I stumbled upon just by leaving a comment in an already busy conversation, but I was irked at how I was meant to feel. Thanks again for your inclusion.
And thank you. Really. So what’s for dinner!?
It is a fascinating discussion, though I think your friend comes from a position of “knowing all the stuff already.” I have readers who ask how to cook rice, who have never heard of homemade mayo or pasta. So why not teach them.
During the pandemic, we were/are still running an organic stone-ground flour mill (we grow much of the wheat too). Among other roles, I was the test baker - which was constant - because each season, different loads of wheat from different areas in the same region would arrive with different protein levels, and were harvested at different times. Different wheats, etc., all these seasonal differences affect a bake. They really do! Don’t get me started on wheats!
Anyway, because I knew all this stuff, I ordered tests and collected the data: Hundreds - literally hundreds - of calls from people with basic baking questions were filtered across to me from people wanting to learn how to bake a simple loaf of bread. I loved them all!
The biggest request was for a simple loaf. Actually rye bread came a close second!
This is a long way round (with crap punctuation) to tell you that your discussions and recipes on how to (for example) make a simple loaf of sourdough are important. They are not plagiarism - they are recipes from personal experiences in your kitchen. Just because we have been baking bread for thousands of years does not mean your take is not important. And your loaf will not make a difference in someone else’s kitchen.
So - At the risk of sounding like an idiot / if you are making cultured butter or pumpkin pie in your kitchen today - show us how you do it. It is important. The discussions are important. Even if I have made it too but still I want to read your process.
Thank you! You've just solved my "what shall I feed us tonight?" problem. The Husband loves his spuds and these'll be lush served with pork chops in a cream and mustard sauce. I too have been following this recipe controversy, and like you, I'm a Nagi fan and have used and served many of her recipes with great success. I also love her initiative to give back by donating meals on a large scale. She's a strong, independent, creative woman, and she has my support.
Let me know how they go! I just had a bowl of them refried ; in butter of course!). 😂
Happy Sunday eve from Minnesota. I'm glad you share your horror at the ICE raids - how depraved and disturbing they are. And then to share care for integrity in recipes and care for how we get them. Lovely, with your consideration and storytelling throughout. Thank you.
Good Morning Hans in the evening! I was thinking that I cannot just carry on posting about food and gardens when my immigrant people in USA are under threat. My friends are in hiding. Legal but hiding. Seeing these troopers in combat gear chasing down crying young women, literally tackling them to the ground wrecks me. We must carry on but this behaviour is not acceptable in any universe. I have to say it.
Thank you. It haunts us every day here. Fascism is brutal and ugly and almost normalized. I did not think we could descend so quickly into such madness.
And - I also appreciate your recipes, stories, and connections to what makes human life human. Thank you.
Celi darlingHeart - I know that you will understand the smile on my face reading about the unfortunate 'food happenings' of the last few weeks in this part of the world. Nagi has been a longtime friend and the whole deal hurt her also! Many people have not understood that the two recipes which brought about the trouble were copied almost word-by-word in the second book. We were not just dealing with similar recipes. As far as you people down south are concerned - just love your lemony potato recipe and shall keep and later pass on - am, struggling a bit health-wise just now . . . bestest to Mom and daughter . . .
Yes. As I said almost word for word - such a shame - but if the other cookbook author had instructed AI to write her work for her - AI could very well have scraped it from Nagi’s publication word for word, too. That is very easy. And both are damning indictments. Nagi has real soul. We do love her.
Celi - I have always been totally honest with you - I hope you don't mind but I reposted your post onto her secretary - you had put the salient facts simply too well - and, I think she will appreciate that someone else is not simply 'talking' but actually knows what they are talking about! You know - I am still so stupid about AI that I never thought about that possibility. Did you see Pope Leo actually feels AI to be the most dangerous matter he will have to encounter! Somehow I never feel 'old' - but that is a thought I just cannot as yet embrace . . . love . . .
Ok! I am sure it will be fine. After all this is in the public realm. But give me a heads up before you do that next time so I can check for spelling!! I am not a food writer after all - just an ordinary person talking to friends. Hope you feel better soon.
Thank you and my apologies but I just feel she can do with every bit of support around . . . and you should see the 'spelling mistakes' she admits to !!! love . . . we are 'real human beings' at Nagi's . . . :) !
My mother and my wife will read cookbooks. I really never understood why until my wife told me that you might find someone using an herb or spice in a way you hadn't thought of. When added to a recipe is that plagiarism or just making your dish tastier? I will keep the secret.
I think that is common sense! Why else would we look at a recipe but to learn something and people write cook books to teach. I love cookbooks but - weirdly - seldom cook out of them - not out of arrogance just laziness of ingredients - I hate shopping!
Absolutely copying is learning. And if we publish we say thank you. You are right. Nothing is new. And we have so much to learn from studying the masters.
Nagi Maehashi, the Australian cookbook author and founder of RecipeTin Eats, actively supports marginalized communities through her not-for-profit initiative, RecipeTin Meals. Established in 2021, this organization operates a commercial kitchen where a team of full-time chefs prepares over 500 nutritious meals daily—amounting to approximately 130,000 meals annually. These meals are distributed to vulnerable individuals and families in Sydney, including those experiencing homelessness and domestic violence, via partnerships with organizations like One Meal.
From her site.
She does good stuff!