Quote:
Originally Posted by Cinisajoy
I will agree it is convenient, but by the same token it is profiting off someone else's work. I realize it is recipes and most general recipes have their origins in either "The Boston cooking school cookbook" (first cookbook to use standardized measurements), Good Housekeeping, Better Homes and Gardens, or The Joy of Cooking.
With the exception of the usual cornbread recipe. It came straight off "Aunt Jemima's cornmeal sack". Just double checked that and yes I remembered correctly. Double checked by looking on the refrigerator and the file cabinet. Both of which have copies of the recipe.
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There is now software, and maybe databases of writings on the Internet, too, for teachers and professors to check students' works for plagiarism. I have a brilliant idea. Being the kind guy that I am, I am relinquishing all rights to it to you.

You could create a database from all of those recipes that you have, so people can check cookbooks for plagiarism! You could make $$millions$$ ! ha?
Oh, yes, I certainly abhor it when people take from copyrighted works, from which, usually, the creator have an expectation of being compensated for it. Even though I'm not a "published" author (yet), I can put myself in the shoes of the creators and feel some of what they feel when people plagiarize their works. I'm even a stickler for people not lifting recipes from companies like the one that owns Aunt Jemima.