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Another factor that wasn't mentioned: Plagiarism. They often use Serious Eats recipes without any sort of attribution. Edit: Some context: https://mic.com/art
by desigooner 9y ago
Another factor that wasn't mentioned: Plagiarism. They often use Serious Eats recipes without any sort of attribution.
Edit:
Some context: https://mic.com/articles/163958/the-secret-ingredient-to-buzz-feed-s-viral-tasty-videos-recipe-theft-food-bloggers-say#.nKmPburs7 https://mic.com/articles/163958/the-secret-ingredient-to-buz...
- Larrikin 9y agoI've come to realize there are very few actually good recipes online that don't come from a small number of websites. Serious Eats being a major one.
- ma2rten 9y agoWhat are the other ones that you know of?
- Larrikin 9y agoFood Wishes and Cooking With Dog have been really good, although some of the adapted recipes are so-so. Bon Appetit has pretty good recipes, but they post a lot of stuff I have no interest in eating or making.
- cwyers 9y agoThe Kitchn. NY Times Cooking (which needs a subscription now). Cook's Illustrated (also a subscription).
- rangibaby 9y agoWhat should Serious Eats do about that? Include some fake ingredients like the fake streets included in maps?
- dboreham 9y agoRecipes typically aren't copyrightable. Source : https://www.copyright.gov/fls/fl122.html https://www.copyright.gov/fls/fl122.html
- jafingi 9y agoRecipes are. But the ingredient lists are not. The description are copyrightable as any other written work.
- jgreaser 9y ago...and it wouldn't hurt anyone to give credit where credit is due.
- dboreham 9y agoIANAL but I believe you are wrong. Source : “[The] recipes’ directions for preparing the assorted dishes fall squarely within the class of subject matter specifically excluded from copyright protection by 17 U.S.C. § 102(b).” From : http://www.pddoc.com/copyright/publications_v_meredith.htm http://www.pddoc.com/copyright/publications_v_meredith.htm
- shawn-butler 9y agoThe parent is correct and you are wrong, but they are being downvoted anyway which I expect to to happen to me as well. “Copyright law does not protect recipes that are mere listings of ingredients….. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.”[0] Clearly a cooking show or in my opinion a video showing the preparation of a dish in context and with commentary is protectable. But all of the opinion on the internet matters about as much as wind striking the face of a mountain compared to an actual litigation. [0] https://www.copyright.gov/fls/fl122.html https://www.copyright.gov/fls/fl122.html
- arkitaip 9y agoMaybe slightly alter the amounts to that they form a checksum of sorts...
- atom-morgan 9y agoAre were sure Serious Eats didn't "steal" them from someone else?
- throwaway5752 9y agoPretty sure you're weren't very familiar with Serious Eats when you wrote that, can you confirm this? I find it hard to believe that someone that cooks/reads Serious Eats would say that.
- atom-morgan 9y agoYeah, I'm not. It was an honest question.
- Kurtz79 9y agoI'm not overly familiar with the website, but the few recipes from it I have come across are usually accompanied with an in-depth recount of the thought process that went into the recipe, including failed experiments and iterations, commentary on the origin of the dish and the author's experience with it, why a certain ingredient or technique was chosen in place of another, etc... Look for Serious Eats recipes/articles about Ramen, Pizza or Yorkshire Pudding for some good examples. It definitely looks and feels like OC (I really know nothing about Tasty, so I cannot comment on their alleged plagiarism).
- palidanx 9y agoPretty regular reader from Serious Eats here. Kenji (the guy who is the culinary director), puts tons of scientific rigor into all of his recipes. What sets Serious Eats aparts from everyone else is they like to answer the 'why' of food. For example here is a super detailed story: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html http://www.seriouseats.com/2009/10/the-food-lab-science-of-h...
- no_wave 9y agoAsking if Kenji stole recipes is like asking if Modernist Cuisine stole recipes. You'd have to be unfamiliar with either to ask.
- mstaoru 9y agoRecipes are not copyrightable, and I'd argue that it's actually beneficial to all of us to exchange recipes freely and allow for commercial reuse. Food is an important and quantifiable part of our lives, and improving it is a collective effort. As I support scientific papers "theft" by Scihub, in the same way I support Buzzfeed propagating good food.
- maxerickson 9y agoThat doesn't answer the charge of plagiarism.
- deleted 9y ago[deleted]
- rblatz 9y agoIt's videos of people making food on Facebook. It's not an academic article. No one cares, it isn't actionable.
- maxerickson 9y agoPlenty of olds have quaint ideas about giving credit where credit is due.
- sanj 9y agoIt is a video of a cartoon mouse named "Mickey" that only kids watch. It's not an academic article. No one cares, it isn't actionable.
- replicatorblog 9y agoCorrect, that is a copyright violation. Based on the links above Tasty's videos are neither plagiarism, which is an offense in academia, but not commerce, nor Copyright, the commercial equivalent, which does not protect recipes.
- 9y ago
- fgandiya 9y agoIt isn't just the recipes. They got called out for ripping off other ideas on YouTube last year. I guess originality is hard.
- ericmcer 9y agoIs putting ice cream in between two pieces of bacon a recipe?
- nickbauman 9y agoHi I work for BuzzFeed engineering, but this is just me talking, not my company. The guy that started Tasty uses an empirical technique he devised in-house to come up with recipes people love. Wish I could say more than that. But I believe the "recipe space" he explores can come up with recipes that can at times look like previously published recipes. There are only so many combinations of ingredients that will click with the human palate. I guarantee you he's not directly ripping anyone off.
- trumpownsyou420 9y agokill yourself, you people are cancer.
- objclxt 9y ago> I guarantee you he's not directly ripping anyone off. You can understand why people might be less inclined to give you the benefit of the doubt, given that in the past Buzzfeed has extensively plagiarized: https://www.buzzfeed.com/bensmith/editors-note-an-apology-to-our-readers?utm_term=.gjRWykdEgQ#.mvzjoqXZEA https://www.buzzfeed.com/bensmith/editors-note-an-apology-to... https://www.theatlantic.com/business/archive/2013/03/buzzfeeds-happiest-facts-all-time-were-mostly-plagiarized-reddit/317576/ https://www.theatlantic.com/business/archive/2013/03/buzzfee... http://www.independent.co.uk/news/world/americas/buzzfeed-video-akilah-hughes-petiton-plagiarism-a7112936.html http://www.independent.co.uk/news/world/americas/buzzfeed-vi... https://en.wikipedia.org/wiki/Matt_Stopera https://en.wikipedia.org/wiki/Matt_Stopera
- nickbauman 9y agoYour citations quite literally mentions two people who wrote for BuzzFeed as far back as 2008, not even for Tasty.
- leesalminen 9y agoSurvivorship bias?
- mustacheemperor 9y agoIt must be a truly incredible formula to consistently produce the same results as when serious eats spends multiple iterations researching and developing a recipe and documenting the process.
- aphextron 9y agoIt's interesting to see this shift in the web to blatant plagarism and copyright infringement. In the days before social media having dupe content was the mark of death for your Google page rank. Now that doesn't matter anymore because of social network sharing, so it's just become a gigantic cesspool of hacks feeding on hacks.