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>Message: 4

> Thu, 18 Jul 2002 18:05:15 -0000

> " djscram " <djscram

>just joined the list

>

>i'm tasked with helping out with the Veggilicious web site,

>www.veggilicious.com, and am scouting for recipes and content. I'm

>wondering how to tell what recipes are fair for redistribution? I

>noticed some are taken from magazines and such, and don't know what

>the rules really are for putting them up on our site.

>-d

 

You need to find out how the copyright laws affect recipes,

as well as how they affect other content.

 

I'll assume you're in the USA, or another country which has

similar copyright laws (I think most countries have signed a

treaty called 'The Berne Convention' and honor each other's

copyrights).

 

There's a very clear discussion of copyright as it affects

recipes in the FAQ at the website of the USA's Copyright

Office.

 

----------------------

http://www.copyright.gov/faq.html#q29

How do I protect my recipe?

A mere listing of ingredients is not protected under

copyright law. However, where a recipe or formula is

accompanied by substantial literary expression in the form

of an explanation or directions, or when there is a

collection of recipes as in a cookbook, there may be a basis

for copyright protection.

---------------------

 

The whole FAQ at the Copyright Office website is worth

reading, as is the section on 'Copyright Basics':

 

http://www.copyright.gov/circs/circ1.html

 

Here's another site I've found useful, written by a

copyright attorney: http://www.benedict.com

 

You can, of course, NOT use anything protected by copyright

(which is most everything EXCEPT a simple listing of

ingredients) without the permission of the copyright holder,

and prudence would definitely call for written and signed

permission.

 

Is the site willing to pay for content? I have a LOT of

vegetarian recipes and a lot of experience with vegetarian

cooking. I'm a freelance writer. Please email me privately

if you can pay for content. Tell me what you need, maybe I

can help, I work cheap (but not free).

 

Cheers,

Pat