Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources? ">

The Week in Eater National

Attribution in Cooking, Biting Back at Critics, and More

by Raphael Brion Dec 8, 2012, 8:00am EST

<a href="http://eater.com/archives/2012/12/03/attributing-sources.php">Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources?</a> — Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources?

In case you missed them, here are the top stories from the week in Eater:

· Feature: Attribution in Cooking: How Should Chefs Credit Their Sources?
· Watch David Chang's Harvard Talk on Momofuku's Pursuit of Umami
· 11 Chefs Who Famously Bit Back at Restaurant Critics
· Eater Interviews: Andrew Zimmern on His New Book
· Zimmern Calls Yelp a 'Forum For Uninformed Morons'
· Restaurant Gets Revenge on Yelpers, Plays Audio of Reviews in Bathrooms
· Pizza Perfume: Pizza Hut Releases 'Eau de Pizza Hut'
· Checking in on Hoboken, New Jersey a Month After Hurricane Sandy

· Eater Interviews: Eric Ripert on Leaving DC & Philly, Teases NYC Project
· Top Chef Seattle Episode 5: Forget It, Pike, It's Losertown
· Vandals Destroy Six Vintages of Wine From Cult Italian Producer Soldera
· Eater Interviews: Benu Wine Director Yoon Ha
· Here's a Preview of Fool Magazine Issue Two, Out Now
· Gilt's $450 Steel Starbucks Cards Sell Out in Seconds