El límite del derecho de autor como problema jurídico.

Abstract

Human beings are born with the ability to create and invent whatever the limit of their creativity allows. This human characteristic is so important that, as we will see below, one of the first rights to be recognized and regulated was copyright. This ri ght, although, in essence, it serves to protect works, creates a degree of vulnerability since this type of property, being intangible, makes it serve independently of its physical support being exposed to millions of people, generating a facility in the i llegal reproduction and commercialization without authorization of the owner of the work. In general, recipes for food are usually described in a physical medium, whether in a chef's book, on restaurant menus or on the Internet; creating confusion in so ciety as to whether such a combination of ingredients and steps, created by a human being, are subject to protection so that no one can illegally benefit from it. In this paper, I will discuss the origin and history of national and international copyright with the aim of determining its current regulation; specifically stating whether food recipes can be framed as a copyrighted work or not.