Bossa Nova is appalled by food writing clichés |
Here's my list of 100 overused culinary words/phrases, gleaned from high-brow publications like Bon Appétit, menus, restaurant reviews, blogs [including my own], tweets and status updates. This list is not a manifesto, nor is it meant to chastise anyone's writing – I am certainly just as guilty as anyone of overusing some of these terms. Consider this list as a challenge to stretch the conventional boundaries of culinary writing and break out of the writing habits we all fall into. Feel free to add your peeves as comments. And to use this list as the foundation a trend that I predict will soon sweep the nation: for Food Cliché Bingo.
- Vegan [as an adjective]: "Plant-based," to me, is so much more descriptive.
- Artisanal: Yawn
- All Rachel Ray-isms, including but not limited to yumm-o, "stoop," EVOO and sammies
- Farm-raised: Just skip it. Or be more specific, eg, "hydroponically raised" or "fresh from the factory farm"
- Wilted: In a recipe for my upcoming cookbook, I used the direction "Roast the eggplant until it's pooped." "Correct verb use?" the copyeditor queried. "Stet (editor-speak for let it be)," I replied.
- "[Insert umbrella term here] friendly," eg, vegan friendly, earthy friendly, budget friendly, heart friendly
- Gastro-pub: Can we please just say "pretentious bar?"
- Pop-up: Tired of it already
- Locavore: Designed to make people feel better about themselves
- Flexitarian: Face it, you're an omnivore
- Micro-anything: eg, microbreweries, microgreens
- Seasonal
- Summery
- Wintery
- Autumnal
- Anything "primavera"
- Anything "Iron Chef"
- Foodie
- Fresh: I certainly hope it is
- Rustic
- Silky
- Sustainable
- Flavorful
- Earthy: I promise never to use it again
- Contrast: Ditto
- Infused: Ditto
- DIY: I'm off it, I swear
- Deconstructed: I vowed off this one after my first cookbook
- Perfect/to perfection: Really, is anything perfect?
- Hearty
- Stick-to-your-ribs
- Tasty: Specificity is your friend
- Yummy
- Mouth-watering
- Wonderful
- Floral
- Creamy
- Plump
- Moist
- Slider
- Topped with
- Paired with
- Fair-trade
- Delicious
- Balanced
- Comforting
- Aromatic
- Compliments
- Drenched
- Slathered
- Smeared
- Intense/intensely
- Buttery
- Sweet
- Sour
- Tart [as in acidic, not as in pie]
- Tasty
- Bite
- Nibble
- Tender
- Crumbly
- Flaky
- Satisfying
- Fragrant
- Woody
- Nutty
- Decadent
- Spicy
- Packs a punch
- Elegant
- Homemade
- Fusion
- Drizzled
- Molten
- Light
- Savory
- Succulent
- Healthy
- Easy
- Crowd-pleaser
- Cooling
- Warming
- Abundant
- Gooey
- Chewy
- Quick
- Subtle
- Wholesome
- Enhances
- On-the-go
- Filling
- Grown-up
- Rich
- Piquant
- Sinful
- Cloying
- Chocolatey
- Gorgeous
- Amazing
- Lovely
- Fabulous
39 comments:
I agree with most of these! Especially "cloying", which I think has a negative connotation.
I was at a restaurant yesterday where I overheard someone ask the waitperson "can you tell me about the steak". He replied, "It's a steak with crunchy things on top". I could have described the steak better than that, and I haven't eaten one in over 10 years. Pitiful.
It's like I tell my students: "Be specific!"
Your list has left me -- speechless!!
;)
Seriously, I agree about the overuse of many of these terms and phrases that have now become cliche. But it begs the question: so what words should we use to describe food?? And once that list is drawn up, will it, too succumb to being cliche from overuse??
I was obsessed with words before I became obsessed with food, so I find this subject especially interesting!
The first paragraph of this post used the word "food" four times. Clearly it's time to add "food" to the list of words to avoid.
@AR: Funny! Full disclosure: it is a search engine term ;)
@Robin: I'm with you. And I think, yes, since language and the art of writing is fluid, new cliches (and new genius!) will continually emerge. Obviously, there are times when using these words is unavoidable. As I say in the intro, it's not a manifesto or a "blacklist." (What bothers me may be perfectly fine to someone else). I wrote this list as an impetus for those of us who write about food to reach beyond the "generic" aisle of culinary terms.
You're my hero.
I am guilty of so many of these! We all are, I'm sure. :)
You've always been one of my favorite veg bloggers because of your talent with descriptive writing. I'm very much looking forward to your workshop at VVC; I'll be there!
It's pretty funny that this was written by someone who is calling a course 'Extreme [ANYTHING] makeover." :P
Damn! Now I REALLY wish I'd won the Coconut Bliss "last remaining ticket" giveaway--I'm dying to know which non-hackneyed food writing terms you'll be replacing these buggered old ones with! Will you be posting them?
Alan: I leave that to you. Language is fluid, so we can't just do a "find & replace." The answers should be different for everyone.
What a relief! I couldn't agree more. I think it's not so much that the words themselves are overused, but that they stumble from our lazy mind and not our inspired heart. Even the gazillion-times repeated "beautiful" can spring to new life unexpectedly when uttered (or written) in genuine astonishment and wonder. Sparingly, of course (so sad, what became of "awesome").
Still, I think I would have enjoyed and benefited from whatever you're planning. Sorry to be missing that...
DECONSTRUCTED!
OMG, I am so OVER this term! It's like any jerk who makes a mess on a plate can name it deconstructed-something. FFS! I could call my poo deconstructed food but that doesn't make it appealing.
"To die for" (& to-die-for x)
and
"Death by" usually chocolate. Chocolate doesn't kill humans, but it might not do your dog any good.
I think there are two kinds of people who have a right use the word "deconstructed" in reference to food: 1) people who are genuinely practicing the highly refined and insanely technical art of molecular gastronomy (Ferran Adria, Herve This, Grant Achatz, Jose Andres, Heston Blumenthal, et al), and 2) critics who genuinely understand the motive behind the art and the degree of mastery required to make the grade.
On the other hand, the finest food and the lousiest food all become poo (a sobering thought for us cooks), but poo is merely food that has been battered, crushed, shredded, chemically dissolved, denatured, devalued, fermented, dehydrated, and extruded--not deconstructed.
Hilarious!
@Alan: Exactly! Many people use terms without knowing what they mean, just cuz it sounds "hip."
Like I said, this list is not a manifesto, and it absolutely will change over the months/years, since language is organic.
I'm pretty over the term "food porn" to describe photos of food. I like sexy food....and who doesn't like sexy porn...I just don't necessarily need to consider those two in tandem. We all like looking at pictures of kitties but we don't call that "kittie porn". At least we really REALLY shouldn't...
@anonymouse: Hear, hear. Sick of food porn!
You're missing the point...blogging about food, especially with the ridiculous hyperbole constantly required, is what is overused!
Anonymouse: I can certainly see that *you* don't waste your time reading and commenting on food blogs.
I think the title of this post should be changed to "100 overused..." since you noted "foodie" twice!
F.E.V.: Duly noted. Replaced one with "Packs a punch."
Cute kitty!!
Uh..I don't know what to write anymore!
I usually call my ravioli "rustic." It's my go to pseudo pretentious excuse word when they're not in perfect little shapes. Irony counts, right?
khreeeemmmyyy. I am sick of creamy but then again you hate silky so there you go.
I definitely agree. All these terms could be quite annoying at times! :)
Creamy with a K. This reminds me that I am sick of all weird spellings that "veganize" not vegan foods, eg "cheez," "ribz" "kreem." Changing the spelling does not make these things vegan--not including animal products does.
"It's in the way that you use it..."
-- Eric Clapton
Holy shazaam! That's quite the list! So what words make the cut for the usable list??
@Sam: It's not a manifesto. As Alan said, it's how you use them. And it's up to us food writers to continually push the boundaries.
So with ya on this: "cheez," "ribz" "kreem" Changing the spelling does not make these things vegan--not including animal products does.
Glad you didn't include "veganize" on your list. Phew!
I struggle with tapping keys with the confidence I have in the kitchen. Hopefully you can help me merge the two, since I'll be attending your workshop at the VVC! =)
Seems like almost everybody wants to post 101+ irritating, overused, annoying, awful words used by food bloggers but no one wants to write alternative words.
Anonymouse: If you had attended the conference, you would have learned some alternative ideas. And if you had actually read the post, you would have noticed that it's not a manifesto; it's food for thought.
I'm also teaching a "Spice Up your Food Writing" Class at the Natural Gourmet Institute in NYC on July 15, where you can learn how to perk up your writing- and how to sign your name.
How about the word "pretentious"? But then how would one describe this blog?
Anonymous: A word overused by the cowardly.
the thing which is going to work here is the process on shareit download app here man. shareit official app
nice to see your post. keep sharing Microsoft edge support
Amazing post so thanks for this and please keep posting like this.
Google play music customer service
Wondering how to get help for a SoundCloud tech issues? We understand that the technical issues you’re facing cannot be fixed by a non-tech person. Here’s where our team has given 100% tech satisfaction. Some issues take no time at all. But then there are some issues that come up requiring more attention. No matter the time take, our SoundCloud Tech Support team has always been able to resolve the glitches in the most efficient way. SoundCloud Customer Service
Just watched a chef on cooking channel describe every single addition to his “umami burger” as “earthy” and it triggered me big time. So... here I am! 😂
Post a Comment