Rutgers University Press的动态

In the frenzy of early summer, I neglected to share this piece for Serious Eats (long-time reader and avid fan, first-time writer). It was such a joy to research the rich history of the Caesar salad across twentieth-century America, and to think about how it endures and shifts with each era of culinary tastes. Give it a read! https://lnkd.in/eQhynaG5

Very interesting read, about how the consumer behaviours changed after pandemic and lead to increased pressure on the holy grail of Gastronomy = the bartenders bar. The article is from Robert Simonson, a writer I deeply respect, with a focus on the US gastronomy infrastructure but a topic I see more and more coming up in europe as well in my bar network. #beveragebusiness https://lnkd.in/ee6yzgkQ

????? The Tale of Rikku O'Donnchu: Trade Secrets and the Value of Menus ???? In the world of fine dining, intellectual property (IP) plays a pivotal role, even in the kitchen. A recent case involving celebrated chef Rikku O'Donnchu highlights the critical importance of trade secrets and copyright in restaurant operations. ?? The Background Rikku O'Donnchu, a renowned chef known for his innovative culinary style, found himself in a legal battle with Stone Hill Kitchen (SHK) in Montana, USA. O'Donnchu was initially hired as the executive chef, only to leave for another opportunity at Amorette, a fine-dining restaurant in Pennsylvania. SHK accused him of breaching his contract and misappropriating their trade secrets, leading to a hefty $1.6 million damages award against him. ??? Trade Secrets in the Culinary World In this case, SHK alleged that O'Donnchu disclosed confidential information, including unique recipes and menu concepts, to his new employer, Amorette. These elements, considered trade secrets, are highly valuable in the restaurant industry as they can define a restaurant's identity and competitive edge. O'Donnchu's agreement with SHK explicitly stated that all recipes and menu descriptions were "works made for hire," meaning they belonged to SHK under US copyright law. ?? The Dispute The crux of the dispute lies in whether O'Donnchu unlawfully shared SHK's proprietary information. According to SHK, O'Donnchu sent menu ideas developed during his tenure at SHK to Amorette without permission, potentially enhancing Amorette's offerings at SHK's expense. O'Donnchu, however, maintains that the recipes he used were his own IP and not specific to SHK's style, which he described as "salmon and potatoes, burger steak with a bit of puree." He argued that his culinary style, which aligns more with fine dining, was not a fit for SHK's menu. ?? The Importance of IP in Restaurants This case underscores the importance of clear contractual agreements regarding IP in the culinary industry. Restaurants often invest heavily in creating unique dining experiences, which can include everything from the ambiance to the recipes on the menu. Protecting these elements through copyright and trade secret laws is crucial for maintaining a competitive advantage. ?? Moving Forward For restaurateurs and chefs alike, understanding the nuances of IP in their field is essential. Whether it’s about safeguarding trade secrets or understanding copyright implications for creative works like menus, a solid grasp of these concepts can prevent costly disputes and ensure smooth business operations. The ongoing legal saga between O'Donnchu and SHK serves as a cautionary tale for the culinary world, illustrating the complexities of IP and the potential consequences of overlooking these critical aspects. Read more: https://lnkd.in/dDaVGqye

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Now up on shallola.substack.com: A declaration of love to Amsterdam, its people, and its food. Also, I happened to make the best lasagna I’ve made to date so made sure to include the recipe in this week's newsletter. Want go get cooking? Click the link below or head over to shallola.substack.com. While you’re there, please consider subscribing to receive Shallolá in your inbox, every Sunday? It’s free! #substack #substacknewsletter #journalism #freelancejournalism #freelancejournalist #lifestylejournalist #traveljournalism #lifestylejournalist #blog #travelblog #brazil #brasil #netherlands #amsterdam

Many clients will recall The Alcohol Beverage Mosaic - newsletter and blogger site for us at BDAS, LLC. Times move on and its time for a new Newspaper. New template created. First issue example will say a bit more about us and where this newspaper will go from here. In future, there will be key notes about developments within our industry and the team will add sideline articles under separate authorship. Readers will tell us what news they need to be kept aware of. Two way communication to support our industries. Showcasing key questions we get asked about all the time. Links sent to all current email Newsletter clients of course. Others interested just let us know where to send the links to for the first and future editions. Cancel at any time. First issue in revision now. A couple snippets from pages 1 and 2 here.

news you can use

Did you know that "Soul Food" was almost called "Southern Cookery"? Honoring #BlackWomensHistoryMonth with the Museum of Public Relations and Ragan Communications and PR Daily: Spotlighting Inez Kaiser. The book, "Soul Food Cookery," was written with the homemakers in mind as the Great Inflation took off; the book's press release stated that "[they would] find that this cookbook is what is needed in this economy. Low-cost ingredients are used to make up the tastiest dishes imaginable. The recipes are simply written and out in such a way that even youngsters and bachelors can follow them." Read more:

My latest story for today! "On the wide field of social media, the current debate on food is more animated than that of any past generation, and it can occasionally spark endless disagreements. In fact, these debates are beneficial since they free up information monopolies and delve into the concept of food history. On the other hand, debates can go beyond logic and facts when they become personal. Reason being, rather than relying on historical evidence, emotions are more frequently cited as sources of fact. And it takes a big swallowing of ego to change our views on what we have been believing for long." https://lnkd.in/ekzzPKtT

Wonderful review! I highly recommend the latest by my friend Beth D'Addono!