A menu fit for a ... patent attorney

The IPKat is launching some new competitions this month. The first is in honour of this year's Chartered Institute of Patent Attorneys' (CIPA) Congress, IP in the New Decade, which takes place in the capacious yet comfy surroundings of the Lancaster Hotel, London on 30 September and 1 October. The prize for this competition is complimentary registration to this premier event -- giving you a wonderful opportunity to rub shoulders with speakers and dignitaries, patent attorneys, IP administrators and those friendly folk who are trained to tempt you to take just one more canapé ...

The competition is very simple. A much-appreciated feature of the programme each year is the Gala Dinner. Your task is to compose a full menu for this sumptuous banquet which consists entirely of items -- real or imaginary -- which are appropriate fare for the patent profession. Entries should be received by close of play on Friday 17 September. Please email your creative output to the IPKat here, with the subject line "Tasty Patent Menu". The best entries [says Merpel, are you sure you don't mean 'entrées'?] will be published on this weblog when the identity of the winner is announced.

More information on the CIPA Congress here; full programme details here; favourite canapés here.

The IPKat's next competition will be offering complimentary admission to this year's Handbags at Dawn: IP and Fashion conference (conference programme here). Watch this space for further details.
A menu fit for a ... patent attorney A menu fit for a  ... patent attorney Reviewed by Jeremy on Tuesday, August 10, 2010 Rating: 5


  1. Regardless of what is on the menu, may I suggest that the open bar before hand serve both American and Czech Budweiser?

  2. Are the Kats aware that there is something called "patentsmørbrød" (roughly patent smorgas)?

    The origins are a little hazy but I believe it was created (or would that be "drafted"?) to overcome a legal requirement of serving food if you served alcohol. "Patentsmørbrød" overcame the legal objections, thus satisfying a long felt need for alcohol.

    Regrettably it lacks the culinary requirements of a sumptuous banquet.

  3. Re: "patentsmørbrød"; the phenomenon described does/did exist, and longer in Sweden than in Denmark, but this term is erroneous. The corresponding Swedish term "patentsmörgås" is a real, reasonably traditional Swedish but not upper crust dish: toast with cheese & ham, bacon & fried egg.

    Kind regards,

    George Brock-Nannestad

  4. It is interesting to hear the phenomenon exists/existed also in Denmark and Sweden, I only knew it from Norway where the term is "patentsmørbrød". I am not sure what the erroneous aspect of the term is.

    The exact composition varies: some used ham, others bacon and others again used minced meat. Common for all varieties I have heard of was the fried egg. This is not really surprising really as the food was not the point.

    And yes, it is not upper crust. Perhaps a Chef, particularly skilled in the art, could take the necessary inventive steps and reinvent it into something a patent attorney would admit to enjoying long after the student years?


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