Monday, February 16, 2009

Innovation in cooking

Corby Kummer's article on the possibility of applying patent and trademark laws to food recipes, specifically bread, is a reminder that chefs/cooks do not have the benefits of any kind of intellectual property rights that inventors have. Yet the lack of intellectual property rights has not impeded innovation in cooking. Granted - developments costs are lower than inventions. Is this the only reason that innovation persists?

No comments: