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Hokitika Guardian, 28 August 1922, Page 1

SWEET SECRETS. PARIS, June 15. Is it possible for a cook ‘who invents a new disltto copyright it? “In ordinal cookery, ‘No’. With 'regard to pastries find sweets generally, ‘Yes’ is the reply of M. Lespinnsse, of the well-known Palis restaurant L’Escargot. M. Lespinasse was for three years chef to the present King Fnad of Egypt and before that was with Sir R. C. Munro-Fergiisbn, now Viscount Novar, late Governor-General of Australia. ‘‘‘The difficulty in copyrighting, for example, a newly invented way of'preparing a chicken, is'that the copyright could be infringed by trifling additions, snob as the introduction of some subordinate ‘trimmings’ which would leave the essential character 'oFthe dish unchanged. But'the combination of flavours in an elaborate sweet is so complicated arid delicate that it is oxtrembly difficult for anyone who has not seen the recipe to say of whist ingredients it is composed.”

M. Topolinski. director of the famous Paris restaurant Laperouse, pointed out that in cooking it is not enough to know the ingredients of a dish, but that very much of its success depends on tlie manner of preparation. If a principle of copyright could lie introduced into cookery it would be essentially to protect both composition and method.

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