I think the whole thrust of the article was about creativity in recipes. I once saw a TV programme about this. They interviewed a chef from Bologna who made a pasta alla bolognese that looked like a small easter egg, pasta on the outside and bolognese sauce on the inside. Heston Blumenthal is well known for his amazing innovations, and in every case of innovation, presentation plays a major part. You can't copyright items of food, but I believe it's right and proper that creativity in the innovative use of them to create a dish should, and imho I agree with the article when it says two years. Things move on with progress - maybe on this issue it could be interesting to be open-minded.
Good discussion. No arrogance meant on my part.
Enough is never as good as a feast Oscar Wilde