The Anti-Commons Revisited — A common claim among IP academics is that IP rights like copyright suffer from anti-commons effects, where numerous and overlapping rights prevent transactions and innovation. Jonathan Barnett examines the claim and finds evidence for it scarce, while finding evidence that markets and private actors correct for anti-commons effects is abundant.
House Judiciary Committee Announces Next Step in Copyright Review — “The Committee has issued joint invitations to all prior witnesses of the Committee’s copyright review hearings to meet with Committee staff and provide additional input on copyright policy issues… The Committee is also openly inviting any interested party to come and discuss their interests in copyright law during this process as well.
Visual Artists: Recent Orphan Works Rumors Are Not True — A look at recent erroneous claims of new copyright legislation that hijacked an unrelated Copyright Office public comment proceeding.
Oracle and Google both propose Android-Java trial dates in the spring of 2016 — FOSS Patents has the latest on the litigation between Oracle and Google involving the Java API. The case has returned to the District Court following last month’s denial of a cert petition by the Supreme Court involving the 2014 Federal Circuit decision that held the Java API is copyrightable.
Coalition Asks WIPO To Follow Proposed Guidelines To Better Defend IP Rights — 85 organizations in 51 different countries published a letter this week affirming the importance of IP rights, including copyright. According to the letter, “Advanced societies have long understood that by protecting the proprietary rights of artists, authors, entrepreneurs, innovators, and inventors, they were promoting the greater public welfare. The continued protection of these fundamental rights is essential to global innovation, creativity and competitiveness.”
Sound is the forgotten flavor sense — “Manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.”