Murumba & Sebok on “Brooklyn Style Pizza”

real Brooklyn pizza.jpg

Sam Murumba and & Tony Sebok of Brooklyn Law School have a nice post up at Findlaw entitled:

Should the Law Regulate Whether and When Corporations Use Locality-Based Food Designations Such as “Brooklyn Style Pizza”?

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!

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5 Responses

  1. Some “geographical” terms are comically inapt. In Denmark, for example, many pizza places seem to believe that “deep pan” pizza comes from New York.

  2. 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

  3. …alright I meant Tex-Mex…

  4. Antiquated Tory says:

    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.

  5. thea food eater says:

    yummm that look so darn good ill eat that in 1hr