A Chefs Guide to Patent Protections Available for Recipes & Food Techniques in the Era of Postmodern Cuisine & Molecular Gastronomy
10 Journal of Business & Technology Law 137

This comment from the University of Maryland Francis King Carey’s Journal of Business & Technology Law analyzes the past and current intellectual property protections available for unique cooking techniques and recipes. It primarily focuses on the patent protections available for molecular gastronomy creations and discusses the impact intellectual property protections may have on the culinary industry.

To view comment, please click here.