San Francisco, California
London, United Kingdom
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
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
When & Where
Slow Food Sacramento
Slow Food Sacramento is the Sacramento region's convivium, or chapter, of Slow Food USA. We are an active, all-volunteer chapter that hosts a wide range of educational and convivial events throughout the year to introduce you to the producers and creators of some of the region's outstanding foods, farms, and restaurants. You'll meet the leaders who champion locally and sustainably produced vegetables, fruits, wines, meats, and cheeses. You'll become part of a network to improve access to good, clean, and fair food for all in the Sacramento region.