The Importance of Recognition in Culinary Innovation

I think we need an American Journal of Culinary Innovation where it is just you publishing it. You publish a rigorous study on something that includes the history, the hypothesis, the methodology and you publish your idea. If you're not going to be able to fix the system, give this person the recognition they deserve for coming up with an idea. I wasn't there. No one gave a shit about me at all back then. And I was like, I came from Japan. I figured out a way to do this. What would you do in the reverse situation here? Would you pay royalties to another chef for a technique you used in the kitchen?