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Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
I've done a few cut and pasts from a few of the recent posts and have found
many phrases and lists to be copies from other recipes posted in other forums and sites on the internet. It may behoove us to check our own contributions against this malady before risking being accused of copying, without giving credit, others who actually developed the recipes. If we give credit to those who actually developed the recipes it is not considered plagiarism. One recent recipe posted in this newsgroup is almost word for word from my Mother's recipes published at the San Francisco YWCA when she was teaching Mexican cooking. And it is clearly copyrighted. Wayne |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
"Wayne Lundberg" > wrote in message ... > I've done a few cut and pasts from a few of the recent posts and have > found > many phrases and lists to be copies from other recipes posted in other > forums and sites on the internet. It may behoove us to check our own > contributions against this malady before risking being accused of copying, > without giving credit, others who actually developed the recipes. > > If we give credit to those who actually developed the recipes it is not > considered plagiarism. > > One recent recipe posted in this newsgroup is almost word for word from my > Mother's recipes published at the San Francisco YWCA when she was teaching > Mexican cooking. And it is clearly copyrighted. > > Wayne Wayne, clearly you can do better than this, I but do notice you do not reference anything, just cast wild ass dispersions. However your intent at damage control is clearly noted. I have to laugh here, Your buddy attempts a similar tactic and states a "Lawyer" told him a job is a constitutional right deserving of "due process" .. That was a good one and clearly not true. Now you are claiming your momma had Recipe copyright. How funny this is. From what ? Century old Mexican recipes? Do me a favor, go make an appointment with a lawyer of your choice picked from the yellow pages, pay your 250$ min. an hour to discuss it with this lawyer or perhaps you should chose to get a free consultation with an Ambulance chaser that advertises on the Early Morning TV, who consult with you once and tell you he will do all that you want( his secretary will be checking your credit rating and Mortgage out first) and then will run you up to $1000 before he will again talk to you. Both however will tell you that they will pursue a case to the best of there ability ( and your ability to continue to pay) . Course 10000$ later you will then learn that Recipes are not copyrightable, just the funny little cutesy stories that someone write that introduce or surround them. So Oh My! You a betting man? Now If it was not true, and you do not believe me, well lets see the recipes your Momma used? Show us! Do tell though the material she used to teach her classes and write her recipes were taken from whom? Would they would be perceived as stolen copyrighted material from those that she took them from. Do you not see the picture painted here? You are supposed to be a college educated senior citizen, Don't be claiming fowl about nothing you know nothing about. You got the wrong tree to bark up Wayne: Scene 27, take 15; Pan on Wayne when the reality of what was just said sinks in. Don't try to continue to smart this dumb thing up, OK. |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
Wayne Lundberg wrote:
> > One recent recipe posted in this newsgroup is almost word for word from my > Mother's recipes published at the San Francisco YWCA when she was teaching > Mexican cooking. And it is clearly copyrighted. > > Wayne > > That recipe may have gone through a dozen people between your mother and the newsgroup. How can you possibly decide who to blame for the plagiarism? gloria p |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
Puester wrote: > That recipe may have gone through a dozen people between your mother and > the newsgroup. How can you possibly decide who to blame for the plagiarism? Technically, he may be right. Many of these recipes have been in the public domain for 500 years, but they were translated into Spanish from the original Nahuatl, lost for 400 years and then translated into English by more recent writers of copyrighted cookbooks. If all readers of this NG would go out and acquire a few good copyrighted cookbooks, they could avoid the endless trolling and flame wars of Usenet and they would actually learn some of the basics of Mexican cooking without encountering self-important people who enjoy trying to dominate strangers on the internet. |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
The Galloping Gourmand wrote: > If all readers of this NG would go out and acquire a few good > copyrighted cookbooks, they could avoid the endless trolling and flame > wars of Usenet and they would actually learn some of the basics of > Mexican cooking without encountering self-important people who enjoy > trying to dominate strangers on the internet. It just makes good sense to attribute recipes from acknowledged authors in a newsgroup where one is likely to get flamed ruthlessly for "non-authentic" recipes. I have posted a recipe or two from Patricia Quintana. Mentioning her name kept people from calling me an idiot (in those cases) for posting a stupid recipe. Most respect her as a Mexican chef. In my opinion, it's as important to know where a good recipe is as it is to be able to cook it. Jack |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
Jack Tyler wrote: > It just makes good sense to attribute recipes from acknowledged authors > in a newsgroup where one is likely to get flamed ruthlessly for > "non-authentic" recipes. I shall ignore the thorns of "authenticity", and concentrate on *authority*. What do *reasonable* people expect, that Usenet users would have a PhD in culinary arts, before they offer a recipe for discussion? If the authority with a PhD has invested so much of his life in acquiring an advanced degree, why would he post the information for free. He could publish it in a book and get paid for it. I frequently translate recipes from the local Spanish language newspaper and post them for discussion if they seem interesting in any way. I google for previous postings of that recipe on this group before submitting it. I look for examples of exact quotes in Spanish or English on the web. Chances are, if the recipe has been copied over and over, I will find the exact same phraseology at several URL's. I've translated recipes that were translated from Spanish to English and back to Spanish again, and the editor of the cooking section never bothered to attribute the recipe. Sometimes I figured out later that it came from a cookbook by Elisabeth Ortiz and was horribly garbled along the way. Oh, well. I wasn't trying to *sell* Ortiz' work as may own. The recipe Ortiz wrote down may have started out in the public domain and it's fifth-hand material by the time I post it. Many times, nobody ever comments on the recipe I posted, nobody ever answers any question I may ask. My message is a lonely orphan. Other times, I've gotten flamed for small inaccuracies. People will write nasty things that they would never say to my face, and then turn around and tell me that their idea of Mexican cooking is Malibu-Mex Vegan. Then we have users who act like the recipes they post were handed down from Gawd Almighty, they take any comments as challenges to their self-styled "authority". |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
"The Galloping Gourmand" > wrote in message ups.com... > > Jack Tyler wrote: > > > It just makes good sense to attribute recipes from acknowledged authors > > in a newsgroup where one is likely to get flamed ruthlessly for ---snip for brevity--- Great post. Sound thinking and on-target. Thanks for your feedback. Wayne |
Posted to alt.food.mexican-cooking
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Let's start checking for plaigiarism
"Jack Tyler" > wrote in message oups.com... > > The Galloping Gourmand pontificating: > >> If all readers of this NG would go out and acquire a few good >> copyrighted cookbooks, they could avoid the endless trolling and flame >> wars of Usenet and they would actually learn some of the basics of >> Mexican cooking without encountering self-important people who enjoy >> trying to dominate strangers on the internet. > > It just makes good sense to attribute recipes from acknowledged authors > in a newsgroup where one is likely to get flamed ruthlessly for > "non-authentic" recipes. I have posted a recipe or two from Patricia > Quintana. Mentioning her name kept people from calling me an idiot (in > those cases) for posting a stupid recipe. Most respect her as a > Mexican chef. In my opinion, it's as important to know where a good > recipe is as it is to be able to cook it. > > Jack Absolutely Jack. From a food writer's, a journalist's or even a cook's perspective, it is not only good sense, it is always been considered correct to reference the source of a recipe, if known. I believe, also like you do, that using knowledgeable persons like Quintana, Ortiz, Kennedy, Bayless, the Jamisons, dissuades all but the most obnoxious from using cherry picked "facts" or attempting to use the "Appeal to Ignorance" approach which Segan refutes with his quote that the "absence of evidence is not evidence of absence" ; i.e. I lived in or I traveled to _____ for ____ years and I never saw___. {fill in the blanks}. Another of my beliefs is to have a somewhat rudimentary knowledge of your source's authenticity or credentials,( hence my initial discussion with you . The link below contains some of the elements of copyright, ethics and plagiarism that I have found to be true. As well I use the "rule of thumb" that three major components or changes are required to be made to make a recipe "yours". In my personal book I have say the Heirloom recipe and then my version. If I have a reasonable belief that a recipe is public domain and contains nothing unique, exciting or revolutionary , I will not usually not bother to hunt down a recipe source. There are many authors and/or publishers that overuse or misrepresent the copyright symbol as a blanket scare tactic, which in itself is not necessarily a bad thing. http://www.washingtonpost.com/wp-dyn...010300316.html |
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