quixdraw wrote:
Thank you! Will look at your Film Section. In regard to recipes, though many of mine, at least, are family recipes, or have been modified for so long that attribution is impossible, others are from Famous Chefs, Pepin, Emeril, Alton Brown, etc., etc. Am concerned about proper credit being given or if there are legal vulnerabilities. I had envisioned using an internet link to the source. What do you (or others) think?
Although I have a bookshelf of cookbooks, over the years, I've created my own MS Word "recipe" template that is my portable cookbook. Recipes in this electronic format include a reference (footer) to the original author / source / website, although most are 'adapted from' as many have adjustments to the measures, to the list of ingredients, and will tend to include cooking techniques beyond the original version as I found them.
I think the site admin would be concerned most about straight copies, similar to the prohibitions of copying copyrighted material at Kinkos. When the source is readily available from an online source, adding that URL is even better than posting your private copy of the same. Recipes really aren't that unique. Example, although the NY Times posts recipes, they want you to pay more beyond the newspaper subscription for access to the recipes. A simple google on the recipe title generates numerous versions of the same, all freely available across the internet.