How would you evocatively describe a delicious, juicy steak? Give it your best shot. There you go. It’s just that: juicy and delicious, right?
While some food can lend itself to poetic description, epic imagery, moving metaphors and ground-shaking word-smithing, most other food is what it is, and there’s no point in trying to be overly articulate in describing how it tastes. The downside, however, is that your description may come across as clichéd, repetitive and outright boring. And if you are a food blogger or a food writer, your worst nightmare may be an image of your readers falling into a deep, peaceful coma while reading your article.
But colourful language can become a cliché too. I feel certain that the first man who described pork crackling as “earth-shatteringly crisp” is turning in his cholesterol-rich grave (I apologise for that clichéd term as well). How about phrases like “wonderfully tender”, “moist and succulent”, “meltingly soft”, “cuts through the richness”, “match made in heaven”, “make room for”? We’ve heard them all a million times. Sure, sometimes we may struggle to come up with an original way to describe a flavour or a dish. I’m sure I’m guilty of food description crimes as well, but still, there are some phrases that just annoy me. I’ve shared some of mine, so how about you? What food descriptions are your pet hates? Leave a comment and let me know.