71–80 of 116 posts
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That doesn't answer the charge of plagiarism.
It's videos of people making food on Facebook. It's not an academic article. No one cares, it isn't actionable.
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Hi I work for BuzzFeed engineering, but this is just me talking, not my company. The guy that started Tasty uses an empirical technique he devised in-house to come up with recipes people love. Wish I could say more than that. But I believe the "recipe space" he explores can come up with recipes that can at times look like previously published recipes. There are only so many combinations of ingredients that will click…
Give me a break. >empirical technique he devised in-house to come up with recipes people love This doesn't even mean anything. Empty words.
I first heard about Tasty 3 days ago, since then, I've seen it mentioned in various forms over 20 times. What the heck. Big content marketing push?
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It's videos of people making food on Facebook. It's not an academic article. No one cares, it isn't actionable.
It is a video of a cartoon mouse named "Mickey" that only kids watch. It's not an academic article. No one cares, it isn't actionable.
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It is a video of a cartoon mouse named "Mickey" that only kids watch. It's not an academic article. No one cares, it isn't actionable.
Correct, that is a copyright violation. Based on the links above Tasty's videos are neither plagiarism, which is an offense in academia, but not commerce, nor Copyright, the commercial equivalent, which does not protect recipes.
Taking credit for the work of others in any context is still plagiarism.
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They've got lots of fairly healthy recipes (as well as plenty of unhealthy ones, but nobody is pretending that brownies are healthy). The problem isn't the nutritional content, it's that these videos are of recipes that just aren't very good to start with. They've nailed the ability to shoot something that looks incredibly tasty, but if you look at the recipes themselves, they lack flavour. Nothing has enough spices…
You're correct, they are the equivalent of food designers, at photo shoots. It's meant to look good on film, and nothing else. I wouldn't be surprised if the end result was not even real food on Buzzfeed. Using Elmers glue for milk on cereal, etc.
Whenever I see any gif with a recipe come by on my social media, it always seems to follow the same meta-recipe: hyperpalatable ingredient mixed with other hyperpalatable ingredient, the end result being something that has fat, sugar and salt in abundance. I guess that it makes sense, producing the clickbait equivalent for taste (you watch it and think "oh that looks mouthwatering") but I don't recall ever watching t…
They've got lots of fairly healthy recipes (as well as plenty of unhealthy ones, but nobody is pretending that brownies are healthy). The problem isn't the nutritional content, it's that these videos are of recipes that just aren't very good to start with. They've nailed the ability to shoot something that looks incredibly tasty, but if you look at the recipes themselves, they lack flavour. Nothing has enough spices…
Personally, as someone who cooks regularly, I use Tasty recipes more of a guide than something to follow through to a T. e.g. they had a recipe for BBQ ribs in oven, and it suggests coating the ribs with BBQ sauce at the end, which is absolutely unnecessary. The fat and spices actually give it a pretty great flavor... no need for the sugar laden sauce!
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That doesn't answer the charge of plagiarism.
It's videos of people making food on Facebook. It's not an academic article. No one cares, it isn't actionable.
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Well, you know what some Italians say, when asked how much parmiggiano should you add to your pasta plate? They'll say: as much as you can afford. So lots of cheese isn't that much of a problem, in my opinion.
It's not a problem, but if you fetch fresh veggies and then you add a ton of tasty cheese, you will miss all the delicate flavour of the vegetables. P.S. be careful, I'm italian :)
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Are were sure Serious Eats didn't "steal" them from someone else?
Pretty sure you're weren't very familiar with Serious Eats when you wrote that, can you confirm this? I find it hard to believe that someone that cooks/reads Serious Eats would say that.