Abstract
Dining out as an activity of leisure is a recent phenomenon in India. World-renowned chefs and restaurateurs are increasingly attracted to India as a lucrative market for their upscale restaurants, stimulating a debate among restaurant patrons on whether to give societal acceptance to edible creative culinary creations and their plating as art—just like music, photography, etc. The same has already been happening in developed countries, which have a creative edge on the avant-garde art front. This new phenomenon brings along the need that has already been felt in foreign nations to study whether the Intellectual Property regime is decked out to tackle consequent legal issues like culinary thefts, riffs and plagiarism by chefs, other restaurants, and social trends like amateur food photography by diners. Therefore, my aim is to study the Indian Intellectual Property regime to see whether it carves protection for edible creative culinary creations and their plating.
Recommended Citation
Vashisht, Ankita
(2018)
"Intellectual Property Rights of Chefs and Restaurateurs in Edible Creative Culinary Creations and Their Plating,"
National Law School Journal: Vol. 14:
Iss.
1, Article 6.
Available at:
https://repository.nls.ac.in/nlsj/vol14/iss1/6