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Do recipe authors keep rights for recipes submitted to cookbook contests?

New here, and just wanted to be sure - if I submit a recipe for a contest, does the recipe remain my property or does it then "belong" to food52? Also, do the authors of recipes that get chosen for cookbooks give up any rights to their recipes? Thanks.

asked by Gluten-Free Boulangerie over 5 years ago
16 answers 2862 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 5 years ago

Excellent question, I'm curious, too!

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Kristen Miglore

Kristen is the Creative Director of Food52

added over 5 years ago

Feel free to peruse our thrilling Terms for any and all legal answers to this question here: http://www.food52.com/home...

But bottom line: once you submit a recipe to food52, we co-own it. So yes, you can publish it elsewhere (and so can we -- like in the cookbook!).

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 5 years ago

Thanks Kristen, another clarification if you don't mind...
if Food52 publishes the recipe elsewhere other than the cookbook, will the original author be credited for the recipe, even if it is by their username?

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Kristen Miglore

Kristen is the Creative Director of Food52

added over 5 years ago

Panfusine, we will always do our best to ensure proper credit is given when your recipes are republished elsewhere -- that's the whole point of food52, after all -- but for legal reasons, we can't absolutely guarantee that outside publishers will honor those wishes. So far, we've never had any trouble.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 5 years ago

That's good enough for me Kristen.. Thanks much!

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

Wow, AJ - that's a mouthfull!

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Food52

This is from your friendly editors at Food52.

added over 5 years ago

Hi everyone -- please help us out by sending any questions or concerns about food52 to [email protected], instead of posting them here. We designed foodpickle as a place for questions about food and cooking to be answered quickly -- but lately, we've seen it veer off course with conversations about food52's inner workings. This is confusing to new visitors and, worst of all, some urgent pickles have been buried before they can get an answer -- that's no good! Thanks for understanding and for helping us keep foodpickle doing what it does best.

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 5 years ago

hmm, will reconsider what I post from now on...

E56c06da dac4 48cf 8040 8ed011cd4cbd  avatar 540 white
Food52

This is from your friendly editors at Food52.

added over 5 years ago

Thank you, Helen!

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 5 years ago

A lot of the non food food52 questions elicit very informative answers from the members. and a lot of us probably post these questions on foodpickle because of the hesitation in badgering the editors & flooding the [email protected] email account (I like to think of it as the hallowed address to which EP tasting notes go and am very wary of the possibility of even slightly misusing it). Would Food52 consider the possibility of having a tab for non food /food52 related questions that the members could post & discuss? Thanks!

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

I'm with Panfusine on this one. If there are troubles with the site, a spot to bring them up would be great. That way other users would be able to see that what happened to them was happening to others, and it seems the responses are much more rapid when posted on the pickle than when e-mailed to the editors. When the site was experiencing a glitch last week I sent an e-mail to the editors (June 9.) Someone else posted a pickle question about it. The pickle question got responded to on the same day, and the glitch was fixed the next day. I got an e-mail response from the editors on June 14th.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added over 5 years ago

My question to the editors via email was answered really quickly today, but given their busy schedule with the day to day operations, I feel hesitant to intrude upon their time.

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

I agree they're super busy, so sometimes an e-mail is gonna slip through the cracks. Also if multiple people are experiencing the same problem they're going to get dozens of e-mails about it, and need to respond to each one. If there was a spot like pickle but not pickle to bring up questions or concerns the editors could address it there and in theory increase efficiency and decrease extraneous work.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

I sent an email to the Editors a few days ago, right after their multiple requests for food52 operational questions to be sent to them rather than foodpickled. My question was if the teeny tiny Contact Us at the bottom of the page needed to be a button at the top of the page. I think HLA and Panfusine are alluding to the same idea. I'm still waiting for an email answer.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

And I also think some questions, such as the original one here merit being discussed in the so to speak light of day. The question posed by Gluten-Free Boulangerie pertains to many participants rather than exclusively to "food52's inner workings." I believe her question was an honest one, with no ulterior motives, and certainly not a deliberate attempt to "veer off course." When the foodpickle changed suddenly to Ask a Question, the latter was very open-ended, then just as suddenly changed to Ask a Food Question. So the question remains: do the Editors plan to make it easier for participants to ask non-food related questions? I seriously doubt anyone intends to plumb the depths of food52's "inner workings." But clearly there are questions which are non-food related, like it or not.