Maryellen Burns, food journalist and culinary historian and Elaine Corn an award-winning cookbook author and former newspaper food editor will discuss the way recipes are researched, interpreted and written.
This program will also feature culinary legal issues presented by Bob Pimm, Chief Learning Officer & Director of Legal Services for California Lawyers for the Arts. He will review diverse approaches, including copyright and trade secret law, to the protection of intellectual property interests in recipes, cooking techniques, and “secret” formulas for food products and discuss with the cookbook authors emerging issues on protection of recipes, articles, and cookbooks on the Internet.
Date & Time: Thursday, January 23, 2014, 2:30 pm to 4:30 pm
MCLE credit: 1-hour (continuing legal education) credit
Registration fee: CLA and Slow Food Sacramento members: $35.00
Location: Blue Prynt Restaurant & Bar, 815 11th Street (corner of 11th & H), in downtown Sacramento, CA 95814
You will receive a copy of Elaine Corn’s Chinese Chicken Salad recipe from her cookbook “Now You’re Cooking for Company: Everything a Beginner Needs to Know to Have People Over.”, prepared for you by Jason Lockard, Head Chef of Blue Prynt Restaurant & Bar plus additional appetizer delights!
Sponsored by California Lawyers for the Arts, Slow Food Sacramento & the Sacramento County Public Law Library