Lewis was the granddaughter of an emancipated slave, and grew up in Freetown, Virginia. She was a politically active woman, an accomplished seamstress, and gifted chef who received a number of awards and honors in her lifetime and beyond. (She was an African American Trailblazers in Virginia honoree in 2009, after her death in 2006.) She had several cookbooks published, including The Edna Lewis Cookbook, The Taste of Country Cooking, and In Pursuit of Flavor.
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February 5th is World Nutella Day! "Nutella is more than just a 'chocolaty hazelnut spread,' it is a way of life."
When you're compiling your cookbook, recipes that have name-brand ingredients should be changed, unless the ingredient is specific and unique to the recipe. If the recipe calls for spraying a pan with Pam®, you should write is as "cooking spray." If a recipe is for Coke Ham, and you're me, it needs to stay Coca-Cola® because Coke's flavor is specific and unique. Recipes that call for Nutella® used to be specific and unique, but now more manufacturers are making chocolate hazelnut spread. However, some cooks think their recipe is best with specific ingredients, so you should note with those recipes, for example: "Nutella hazelnut spread (no substitutions)."
Why should you do this? My intellectual property attorney (who's also my hubby) has this to say: If you're going to use a trademarked item in your recipe, you should also include the generic appellation "Pam cooking spray" instead of just "Pam," or "Nutella hazelnut spread" instead of just "Nutella." As he puts it, the manufacturers of these goods don't want you not to use and name their products, they just don't want you to use them improperly.
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