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Greetings, World! |
Again, I would like to thank you all who have shown an interest in what happened to me. It is flabbergasting and overwhelming. Much love to you all -- especially those who have followed the golden rule (please use your powers for good) and have been nice to the advertisers. I would like to point out that 2nd Street Baking Company (one of the advertisers that pulled out of Cooks Source) has asked that if you would like to support those advertisers pulling out of Cooks Source, you can donate to the Food Bank of Western Massachusetts here - http://www.foodbankwma.org/
A number of you have also commented that you have donated to the Columbia School of Journalism. Good for you and thank you!
I am trying to read everything but, again, a bit overwhelmed with the amount of comments and information. If you really need to get a hold of me, please contact me at @illadore over at twitter.
Next, you all have been asking me a lot of questions. I have been trying to answer what I can but let's talk about some of the basics (as I understand them):
Plagiarism is when one takes another's work and basically says its theirs. If I were to take say take the beautiful poem "This is Just to Say" by William Carlos Williams and slapped my name on it and called it "The Ice-Box Poem," then that would be plagiarism.
Copyright infringement is the unauthorized or prohibited use of works under copyright, infringing the copyright owner's exclusive rights, such as the right to reproduce or perform the copyrighted work, or to make derivative works. (From: http://en.wikipedia.org/wiki/Copyright_infringement) So, if you were to take my copyrighted work and publish it for profit without my permission, that would be copyright infringement.
Those are the basics. After that, it gets somewhat complicated, which is why you get a lawyer. On that note, I have found a very nice attorney who is working with me. :)
Still no contact from Cooks Source since the Tuesday email.
I have no real plans on writing a cookbook -- there are some amazing ones out there on medieval cookery already, including anything written by Terence Scully (especially The Neapolitan Recipe Collection), as well as books by other authors such as The Medieval Kitchen. They have done some absolutely beautiful scholarly work on the subject -- I am just an amateur that likes to take those recipes and make them into food.
On that note, for everyone who said they were going to make my apple pie recipes -- awwwwww. You know just what to say to make a cook happy.
Peace out. Be Mighty. Follow the Golden Rule.
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