Murumba & Sebok on “Brooklyn Style Pizza”
posted by Heidi Kitrosser
Sam Murumba and & Tony Sebok of Brooklyn Law School have a nice post up at Findlaw entitled:
The Significance of Appellations of Origin
The post relates to issues raised in recent Concurring Opinion posts by Kaimi Wenger and Christine Farley. Kaimi considered why New Yorkers would ever opt for a Domino’s “Brooklyn pizza” over a real NYC pizza. And Christine raised the possibility of regulating locality designations in the context of African artisans.
hat tip to Jason Mazzone of Brooklyn Law School for the cite.
The fabulous Brooklyn Law School, by the way, is my old stomping grounds. And I must include a shout-out to “My Little Pizzeria” on Court Street in Brooklyn Heights … best pizza I’ve ever had in my life!
November 22, 2006 at 11:45 am
Posted in: Food
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Responses (5)
James Grimmelmann - November 22, 2006 at 1:10 pm
Some “geographical” terms are comically inapt. In Denmark, for example, many pizza places seem to believe that “deep pan” pizza comes from New York.
Maryland Conservatarian - November 24, 2006 at 6:37 pm
The question starts: “Should the Law Regulate…” and I instinctively answered No!!…and then I read the rest of the post, including the link…and knew I guessed correctly.
Just what our society needs: regulations and potential lasuits over whether that restaurant down the street really should be allowed to call itself a Tex-Mix Bistro
Maryland Conservatarian - November 24, 2006 at 6:38 pm
…alright I meant Tex-Mex…
Antiquated Tory - November 26, 2006 at 5:35 pm
My wife and I were in NYC on holiday and had a couple pies from the coal-fired oven of Grimaldi’s under the Brooklyn Bridge. This was, hands down, the best pizza we’d ever had in our lives. Claims by Domino’s to have ‘Brooklyn pizza’ are prima facie ridiculous. Those who know, know, and those who don’t, well, f**k them anyway.
thea food eater - January 24, 2008 at 10:14 am
yummm that look so darn good ill eat that in 1hr
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