Imagery, language that suggests visual pictures or denotes sensory experiences, can help to give a more vivid, clearer description of abstract ideas because the reader can see or hear, even believe to taste, touch or smell an object, character or setting. Tastes and smells are especially difficult to convey in words, yet the writer should close her eyes and imagine what she is trying to describe, otherwise imagery rather than being as intricate and as glittering as a necklace for Cleopatra turns into a thorn in the reader’s side and an albatross around his neck. The following goulash of phrases was served by several food magazines. Any similarity to articles printed is not coincidental.
In our crisp and curated1 kitchen with digital drawers2 to die for3, we were setting the dinner table with new flatware: a five minute wow4. We wanted to reminisce about our cruise that had promised us to captivate not only our palates but our eyes as well, to dine in a manner not easily forgotten, to release our inner sous-chef5, and to indulge in the notion6 to have breakfast appear daily on our private verandah.
Now we were ready for the miraculous endeavor to expand our palate beyond the usual go-to poultry7 and made a chicken salad according to a recipe thoroughly tested by the editors of a cooking magazine. They had reviewed hundreds of recipes, then prepared and tasted a large number of finalists with a panel of judges8. When I read the winner, my taste buds were so entranced9 by the description that I had to give it a try.
This chicken salad had traveled the world10, absorbing local flavors with amazing versatility. It had seen Mexico, where chicken sits atop a crisp tortilla, composing a tostada11. It has met the Swiss who added a fennel bonus, bright and brash with worldly flavor. It even had been to Asia, where turmeric gives an earthy intensity and golden sheen to normally passive chicken, turmeric being one of those spices that show how in today’s cyberspace-paced world, ingredients evolve from gourmet to everyday12 practically overnight. We tasted the salad, and our opinions rode a roller coaster of individual tastes. Somebody, however, dared to insist that it activated every gag reflex in the room13.
To take our dinner to glorious new heights, we had made cup cakes for dessert. Although plain looking, they pack a ton of flavor14. A triple dose of ginger adds a vibrancy that other spice cakes can only dream of. It gives these babies a kick15, and the caramel sauce infuses them with a depth of nutty flavor. The icing on the cake: these cup cakes freeze like a dream16.If all this doesn’t make you want to tie on an apron and grease you own pans and pots, then try Babette’s Feast
1) Nothing against a well-organized kitchen, but the kitchen as a museum?
2) Drawers converted to binary numeric form? Useless for real-world kitchen gadgets.
3) Like “loving” an MD burger, this is just too much passion wasted on nothing.
4) Whatever this means.
5) Since a sous chef is directly in charge of day to day production in the kitchen, one can obviously pay for this cruise by barter.
6) I would hope to indulge in having breakfast appear on my verandah rather than in just the notion of it.
7) On which team is this go-to chicken playing?
8) This is cannibalism.
9) What a full mouth with a captivated and expanded palate and entranced taste buds.
10) It’s probably not a good idea to eat this salad anymore after such a journey.
11) Must be the latest ruse to pass as a Foster Farms Chicken.
12) Neither rhyme nor reason here.
13) Well, is it the window or the wall which is going to throw up?
14) 2,000 lbs of flavor in a cup cake is like a storm in a teacup.
15) May be sued for child abuse.
16) Should consult Sigmund Freud about that.
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