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Anyhoo, on to the next one for here. Again, I have opted for a 'meat' recipe, but being mince, it is ideal for substitution with soya protein, or perhaps a dark bean, for those of us who prefer the vege option.
As you will note in comments, my dear archival pal, 'Lady Vicki' had a concern. I paste here my response...
I appreciate your point and no one is more concious of copyright than a writer! Actually ISBN has nothing to do with copyright, but is like a huge library number for purposes of marketing... this direct from their site
"What is an ISBN?The International Standard Book Number (ISBN) is a 13-digit number that uniquely identifies books and book-like products published internationally.
What is the purpose of an ISBN?The purpose of the ISBN is to establish and identify one title or edition of a title from one specific publisher and is unique to that edition, allowing for more efficient marketing of products by booksellers, libraries, universities, wholesalers and distributors."
[Interestingly, the ISBN on my original (and genuine) copy is not findable; the ISBN of the one I located 'for sale' is different, which could indicate reproduction by those sellers!] ISBNs are not compulsory and many 'indie' authors do not bother with them.
For copyright, it is automatically implied in the process of creation. If a book wishes to claim such, then the author ought to... "place a notice on the copyright page. Either the word copyright and/or the copyright symbol must appear along with the year of first publication and the name of the copyright owner..." and, furthermore, registration of (c) is advised.
This is where it gets sticky - recipes are an exception and may explain why there was no such exertion made on this book. None of the recipes is 'inventive or patentable' in that they are all traditional. It is true, I accept, that by being in book form there is implied (c): that copyright would only apply to the layout and style of the book itself and not to its content - though of course the images must also be considered in this. Cheffy books which exert copyright (such as the Hamlyn All Colour Cookbook we know in common!) do so because there are more than just mere recipes, but also tips and tricks tied to each and there is an element of originality in most of theirs.
I did announce that I was only going to do a few this way (simply because of copyright) and also told the story of my involvement in the production of this 1983 item and made clear the source...(not that I have any rights over the content). Dr John Anderson at ESCA was the go-to man for potatoes during those years and did a lot of work for the PMB as well as ESCA. When this publication was first planned, he was invited to collate and edit the items (without editorial acknowledgement!). Some of the recipes came from ESCA employees. All the recipes were cooked and photographed by employees of PMB. John came to me as deadline approached and asked if I would be prepared to do some proof reading as separate from my clerical duties - which I gladly did! My copy was presented as a bonus for that effort.Fond memories!