describing food creative writing

How to Describe Good Food in Writing (21 Tips + Examples)

Capturing the essence of a scrumptious meal in words is like painting a beautiful picture with your vocabulary.

Here’s how to describe good food in writing:

Describe good food in writing by using sensory language, highlighting ingredients, emphasizing texture and taste, and evoking emotions. Combine varied adjectives, metaphors, and similes for vivid, enticing descriptions.

Here’s your ultimate guide on how to describe good food in writing.

21 Elements for Describing Good Food in Writing

Table of Contents

We’ll be focusing on several elements that define a remarkable food description:

• Type of Food
• Presentation
• Flavor Spectrum
• Personal Reaction
• Cultural Context
• Memories Evoked
• Synaesthesia
• Pairing Combinations
• Ingredients
• Cooking Method
• Food’s History
• Seasonality
• Visual Appeal
• Temperature
• Emotional Response
• Time of Day

And now, let’s dig into our 21 tips on describing good food, each served with a fresh example.

1. Identify the Type of Food

Before diving into the description, let your reader know what type of food with which you’re dealing.

Is it a dessert, an appetizer, or a main course? Is it a local dish or a foreign delicacy?

Identifying the food provides a context for the reader and sets the stage for the detailed description.

It prepares the reader for what is to come and enhances their understanding of the food’s role in a meal or event.

Example: The Pad Thai, a staple of Thai cuisine, beckoned enticingly from the center of the table, promising a dance of flavors.

2. Highlight the Ingredients

The ingredients of a dish often determine its flavor profile.

Identifying the ingredients in your description allows your reader to imagine the flavors, even if they’ve never tasted the dish.

It also gives the reader an understanding of the food’s complexity and the effort that goes into preparing it.

Listing the ingredients is not just about naming them, but also about describing their attributes.

Example: The sizzling fajitas were a fiesta of bell peppers, onions, and tender chicken strips, all bathed in a zesty lime marinade.

3. Discuss the Texture

Texture plays a huge role in our enjoyment of food.

It can make the difference between a dish we love and a dish we find unpalatable. Describing the texture—whether crunchy, smooth, chewy, or soft—helps the reader imagine how the food feels in the mouth.

It contributes to the overall sensory experience and can evoke powerful reactions.

Example: The artisanal bread was a delight, its crust crackling satisfyingly under the touch, revealing a soft, airy interior.

4. Describe the Flavor Spectrum

Is the food sweet, sour, bitter, salty, umami, or a combination of these tastes?

Describing the flavor spectrum gives your reader a more complete picture of what to expect when tasting the food.

It also reveals the complexity of the dish and the skill that went into balancing the flavors. Remember, a good dish often balances several tastes to create a harmonious whole.

Example: The mango salsa was a playful blend of sweet and tangy, with a hint of spice from the jalapenos.

5. Focus on the Presentation

We eat with our eyes first.

The presentation of the dish can stimulate our appetite and increase our anticipation.

By describing the presentation, you allow the reader to visualize the dish, making it more enticing. This can include the arrangement of the food, the dishware, the garnish, and even the colors in the dish.

Example: The sushi rolls were meticulously arranged in a vibrant rainbow, the pink salmon, the creamy avocado, and the stark white rice creating a feast for the eyes.

6. Convey the Aroma

The aroma of food can trigger powerful memories and emotions.

A certain smell can transport us back to our grandmother’s kitchen or a favorite restaurant. Describing the aroma can make your food writing more engaging and relatable.

It’s not just about identifying the smell but about conveying its intensity and its effect on the eater.

Example: The aroma of the slow-roasted coffee was intoxicating, filling the room with a warm, comforting scent that promised a rich, full-bodied brew.

7. Use Sensory Language

Engage all five senses in your description.

Discuss not only how the food looks, tastes, and smells, but also how it sounds and feels.

Sensory language makes your writing more vivid and engaging. It helps your reader to fully experience the food, even if they can’t taste it.

Example: The caramel popcorn was a sensory delight, the loud crunch, the sweet taste, and the buttery aroma all combining to create an irresistible treat.

8. Share the Cooking Process

The cooking process can add depth to your food description.

Discussing how the food is prepared can reveal the time, skill, and effort that goes into the dish.

It can also explain why the food tastes the way it does.

For instance, a slow-cooked stew might have more intense flavors than a quickly stir-fried dish.

Example: The brisket, slow-cooked over hickory wood for hours, was a testament to patience and skill, its smoky, rich flavors a reward for the wait.

9. Talk About the Temperature

The temperature of the food can influence its taste and texture.

Cold food can be refreshing, while hot food can be comforting. By discussing the temperature, you add another layer to your food description.

It also sets expectations for the reader about how the food should be served and enjoyed.

Example: The chilled gazpacho was a refreshing reprieve from the sweltering summer heat, its coolness amplifying the freshness of the vegetables.

10. Discuss Pairings

Food rarely exists in isolation.

It’s usually paired with other food or drinks, which can enhance or balance its taste.

Discussing pairings allows you to explore these interactions and gives the reader suggestions for how to enjoy the food.

Pairings can also reveal cultural traditions or personal preferences.

Example: The spicy Thai curry was perfectly balanced by the sweet, fragrant jasmine rice, the two dishes creating a harmonious duet.

11. Reflect Cultural Significance

Food is a window into a culture.

It reveals traditions, history, and lifestyle. Reflecting the cultural significance of a dish can give your reader a deeper appreciation of the food.

It’s not just about the food itself, but also about the people who prepare and enjoy it.

This can be particularly relevant when describing ethnic or traditional dishes.

Example: The tagine, a centerpiece of Moroccan cuisine, was a vibrant medley of spices, meat, and vegetables, its slow cooking process a reflection of the country’s unhurried pace of life.

12. Use Comparisons

Comparisons can make your food descriptions more relatable.

By comparing the food to something the reader is familiar with, you make it easier for them to imagine the taste, texture, or aroma.

This can be particularly useful when describing unfamiliar or exotic dishes.

You can use similes or metaphors to make effective comparisons.

Example: The durian, often dubbed the ‘king of fruits’, had a unique taste that was a bizarre blend of sweet custard and pungent onions.

13. Tell a Story

A story can make your food description more engaging.

It adds a personal touch and can evoke emotions. The story could be about how the food was prepared, where it was eaten, or who it was shared with.

This narrative approach can make the food more appealing and memorable.

It makes the reader part of the experience, not just a passive observer.

Example: As we sat around the campfire, roasting marshmallows and crafting gooey s’mores, the simple treat became a symbol of friendship and shared experiences.

14. Evoke Emotions

Food is more than just sustenance—it’s tied to emotions.

A certain dish can bring comfort, joy, nostalgia, or even disappointment. By evoking emotions in your food description, you connect with the reader on a deeper level.

This can make your description more powerful and engaging.

Example: The homemade apple pie, with its sweet, cinnamon-spiced filling and flaky crust, brought a wave of nostalgia, transporting me back to my childhood days at grandma’s house.

15. Play with Language

Don’t be afraid to play with language in your food description.

Use varied adjectives, play with sentence structure, and incorporate figurative language. This can make your description more vibrant and engaging.

It allows you to express your unique voice and creativity.

Example: The burger was a tower of temptation, layers of juicy beef, sharp cheddar, and crisp lettuce sandwiched between two fluffy buns, all conspiring to challenge the eater’s self-control.

16. Show, Don’t Tell

Rather than just telling your reader that the food is delicious, show them why it’s delicious.

Describe the ingredients, the flavors, the presentation, the texture.

This is a more engaging and convincing way to express the food’s appeal. It encourages the reader to reach the same conclusion, rather than simply accepting your opinion.

Example: The artisanal chocolate was a revelation, its rich, dark flavor studded with notes of red berries and a hint of vanilla, its texture smooth and velvety.

17. Describe the Intensity

The intensity of flavors, aromas, or textures can significantly influence the eating experience.

Describing this intensity allows the reader to understand how strong or subtle the food’s characteristics are.

It sets expectations and allows the reader to imagine the sensory experience more accurately.

Example: The wasabi packed a powerful punch, its fiery heat unfurling in the mouth and racing up the nose, a sharp reminder of its presence.

18. Discuss the Freshness

Freshness can greatly influence the quality and taste of food.

Discussing the freshness can give the reader a sense of the food’s quality and appeal. It can also give insights into the food’s preparation.

For instance, fresh seafood at a coastal restaurant can speak volumes about the establishment’s sourcing practices.

Example: The salad was a celebration of freshness, the lettuce crisp and vibrant, the tomatoes juicy and ripe, each ingredient seemingly picked at its prime.

19. Use Sound

The sound of food can enhance the eating experience.

Think of the sizzle of a steak, the crack of a crème brûlée, or the crunch of an apple.

Describing these sounds can make your food writing more dynamic and immersive. It engages another sense and adds depth to the description.

Example: The crackling pork belly lived up to its name, each bite producing a satisfying crunch, an audible testament to its perfectly roasted skin.

20. Touch Upon the Aftertaste

The aftertaste is the flavor that remains in the mouth after swallowing the food.

It can be a subtle echo of the initial taste or a surprise twist.

Describing the aftertaste can add a final note to your food description, leaving the reader with a lasting impression of the dish.

Example: The dark chocolate left a lingering aftertaste, its initial sweetness mellowing into a complex, slightly bitter note that begged for another bite.

21. Evoke the Setting

The setting where the food is enjoyed can influence the eating experience.

Describing this setting—be it a cozy home kitchen, a bustling street market, or a chic high-end restaurant—can add context and atmosphere to your food description.

It can also evoke emotions and associations tied to the place.

Example: The fish tacos tasted even better in the vibrant beachside shack, the salty sea breeze and the sound of crashing waves adding to the feast of flavors.

Here is a video about how to describe good food in writing:

Words to Describe Good Food (30 Words)

When it comes to describing good food, having a well-stocked pantry of words can make your writing more appetizing.

Here are 30 delicious words to savor:

• Scrumptious
• Lip-smacking
• Tantalizing

Phrases to Describe Good Food (30 Phrases)

Now that we’ve whetted your appetite with words, let’s move on to phrases.

Here are 30 phrases to help you describe good food with gusto:

• Bursting with flavor
• Melts in your mouth
• Packs a punch
• Worth every calorie
• Heaven on a plate
• A symphony of flavors
• A feast for the senses
• Like a party in your mouth
• Hits the spot
• A labor of love
• Comfort food at its finest
• Love at first bite
• Sweet and satisfying
• A culinary masterpiece
• As good as it gets
• Sinfully delicious
• Irresistibly mouth-watering
• A flavor explosion
• Comfort in every bite
• A tantalizing taste adventure
• Temptingly tasty
• Perfectly seasoned
• Savory and scrumptious
• Crispy to perfection
• Unforgettably flavorful
• Sweet tooth’s delight
• A treat for the taste buds
• Delectably decadent
• So good, it’s sinful
• A recipe for happiness

With these words and phrases at your disposal, your food writing will leave readers hungry for more.

Tips for Avoiding Common Food Description Clichés

Clichés are phrases that have been overused to the point of losing their original impact.

They can make your food writing sound stale and uninspired.

To avoid them:

• Try to think outside the box
• Vary your vocabulary
• Use your unique sensory experiences and personal reactions

Example of a cliché: The cake was as light as a feather. A fresher take: The cake was so light, it seemed to vanish on my tongue like a sweet, sugary cloud.

Different Styles of Food Writing

Different platforms call for different styles of food writing.

A blog post might be more casual and personal, sharing your experiences, thoughts, and opinions openly.

A novel might weave food descriptions into the narrative, using them to reveal character traits or set the scene. A recipe needs to be clear and precise, focusing on the ingredients and the cooking process.

A restaurant review should be balanced, discussing both the strengths and weaknesses of the food and the dining experience.

Always consider your audience and the purpose of your writing when describing food.

The Art of Writing Negative Food Reviews

Writing negative food reviews is a delicate art.

Here are some tips:

• Be honest but fair
• Focus on the food, not the chef or restaurant staff
• Describe what you didn’t like and why
• Mention any positive aspects.

Constructive criticism can be helpful for both the restaurant and potential customers.

Example: While the steak was unfortunately overcooked and lacked seasoning, the accompanying garlic mashed potatoes were creamy and full of flavor. The service was excellent, making the overall dining experience quite pleasant despite the main dish’s shortcomings.

How to Write About Food You’ve Never Eaten

Writing about food you’ve never eaten can be challenging, but it’s not impossible.

Research is your best friend here.

Read descriptions and reviews by people who have tried the food. Look at photos to get an idea of the texture and presentation.

Consider the ingredients and cooking methods, and relate them to similar foods you’ve tried.

And finally, take full advantage of your imagination.

Example: While I haven’t had the chance to try the traditional Icelandic dish hákarl (fermented shark), based on my research, it has a strong ammonia-rich smell and a fishy, cheese-like taste that leaves a lingering aftertaste—certainly an acquired taste for the adventurous food lovers.

Final Thoughts: How to Describe Good Food in Writing

One of the best ways to learn how to describe food is to read the menus from luxury restaurants like Le Gavroche in London or Aragawa in Japan.

The more you read, the more you learn.

And the more you learn, the better you become at penning your own food description masterpiece.

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• How to Describe a City in Writing (100+ Best Examples)
• How to Describe a Sunset in Writing: 100 Best Words & Phrases

Writing Nestling

How To Describe Good Food In Writing (15 Important Steps, Words And Adjectives)

In the world of culinary delights and literary indulgence, there exists a delightful intersection where words become flavors, and sentences take on the essence of a perfectly seasoned dish.

It is within this realm that the art of describing good food in writing comes to life, a tantalizing fusion of language and gastronomy.

Imagine the ability to evoke the succulence of a ripe peach, the complexity of a velvety Bordeaux, or the sizzle of a perfectly seared steak, all through the power of words.

Describing good food in writing is not merely an exercise in prose; it’s an alchemical journey that invites readers to taste, smell, and savor every bite, even when their senses are confined to the pages of a book.

Join us as we embark on this culinary odyssey, where we’ll explore the nuances of flavor, the magic of metaphor, and the sensory symphony that is food writing.

Welcome to a world where the pen is indeed mightier than the fork, and where every word is a delectable morsel to be savored.

Table of Contents

How To Describe Good Food In Writing

Describing good food in writing can be a mouthwatering experience for your readers. Here’s a step-by-step process to help you do it effectively:

Observe and Savor

Begin by carefully observing and savoring the food. Pay attention to its appearance, aroma, taste, and texture. Take notes if necessary.

Choose Vivid Adjectives

Select vivid and descriptive adjectives that capture the essence of the food. Think about words like “succulent,” “crispy,” “fragrant,” “rich,” “tender,” or “delicate.”

Create Imagery

Paint a picture with your words. Use sensory language to help your readers visualize the dish. Describe the colors, shapes, and presentation of the food.

Appeal to the Senses

Engage all the senses. Describe how the food smells, tastes, feels, and even sounds. For instance, mention the sizzle of a steak on a hot grill or the delightful crunch of a fresh salad.

Tell a Story

Share the story behind the food. Explain its cultural significance, history, or the passion of the chef who created it. This adds depth and context to your description.

Compare and Contrast

Use comparisons to familiar foods or experiences to help your readers relate. For example, you can say, “The chocolate cake was as smooth as silk.”

Avoid Overuse of Adjectives

While adjectives are essential, avoid overloading your description with them. Balance is key; focus on the most impactful ones.

Use Metaphors and Similes

Incorporate metaphors and similes to make your descriptions more imaginative. For instance, “The pasta was like a warm hug on a cold day.”

Consider the Audience

Think about who your audience is. Adapt your writing style and level of detail accordingly. A food blog might require more technical details than a casual restaurant review.

Edit and Revise

After writing your initial description , revise and refine it. Eliminate unnecessary words, check for clarity, and ensure the flow is engaging.

Include Personal Reactions

Share your personal reactions and emotions towards the food. Let your enthusiasm or delight shine through your words.

Provide Context

If possible, include context about the place where you enjoyed the food, the atmosphere, and the overall dining experience.

Conclude Memorable

Wrap up your description with a memorable line that summarizes the essence of the food and leaves a lasting impression on the reader.

Always proofread your writing for grammar and spelling errors. Clean, error-free writing enhances your credibility.

Get Feedback

If possible, seek feedback from others to ensure your description resonates with your target audience.

By following these steps , you can create a mouthwatering and engaging description of good food that captivates your readers and makes them eager to savor the culinary delights you’ve described.

How To Describe Different Flavors

To describe different flavors in writing . Use adjectives, metaphors, and similes to convey the taste experience. For example:

Use adjectives like “luscious,” “decadent,” “sugary,” “honeyed,” or “caramelized” to convey the sweetness of a taste.

Employ adjectives such as “tangy,” “citrusy,” “sharp,” “zesty,” or “bracing” to capture the sourness of a flavor.

Describe bitterness with words like “robust,” “intense,” “astringent,” “dark,” or “bittersweet.”

Use adjectives like “briny,” “savory,” “crisp,” “sea-kissed,” or “salted” to depict the saltiness in a taste.

Convey umami with adjectives such as “savoury,” “brothy,” “meaty,” “full-bodied,” or “rich.”

Describe spiciness using adjectives like “fiery,” “pungent,” “zesty,” “hot,” or “peppery.”

Tailor your choice of adjectives to the specific nuances of each flavor, aiming to paint a vivid and precise picture of the taste experience.

Words To Describe Food

Packed with a rich and varied taste that engages the palate.

Extremely delightful and pleasing to the taste, often invoking a sense of indulgence.

Pleasantly seasoned and full of savory, umami goodness.

Mouthwatering

So appealing that it triggers a physical reaction, making the mouth water in anticipation.

Scrumptious

Exceptionally tasty and satisfying, often used to describe food that is both delicious and appealing.

Highly enjoyable and pleasing to the senses, indicating a positive overall taste experience.

Possessing an agreeable and pleasant flavor that is enjoyable to eat.

Stimulating the appetite; visually or aromatically appealing, making one eager to eat.

Easily enjoyable and acceptable to the taste, suitable for a wide range of preferences.

Informal but endearing term expressing tastiness and general deliciousness.

Characterized by refined and sophisticated flavors, often associated with high-quality or gourmet cuisine.

Culinary excellence and sophistication, typically referring to dishes prepared with high-quality ingredients.

Lively and full of flavor, often associated with a pleasant, tangy taste.

Featuring a heat or pungency, often from the presence of spices, peppers, or other bold seasonings.

Having a sugary and pleasant taste, often associated with desserts and confections.

These words are versatile and can be used to convey specific nuances in describing the taste and appeal of different foods. Adjust the choice of words based on the context and the particular qualities you want to emphasize in your description.

Setting the Scene

In the enchanting world of gastronomy, setting the scene is akin to a chef carefully selecting the finest ingredients for a culinary masterpiece.

Imagine an intimate bistro tucked away on a cobblestone street, its warm, golden light casting a romantic glow on polished wine glasses.

The air is alive with the symphony of clinking cutlery and hushed conversations, each note harmonizing with the chef’s sizzling artistry.

Here, the stage is set not just with tables and chairs, but with the promise of an unforgettable culinary journey, where every bite carries the essence of the locale and the chef’s passion.

This is where the magic begins, where ambiance melds with anticipation, and where every detail whispers that tonight, something extraordinary awaits your senses.

Engaging the Senses

In the realm of gastronomy, the art of engaging the senses is a symphony composed by the finest chefs, a symphony where each note is a flavor, each crescendo a texture, and each pause an aroma.

Picture savoring a meticulously crafted dish – as your fork caresses the tender meat, your taste buds dance to a melody of flavors, from the sweet crescendo of caramelized onions to the savory bass of slow-braised herbs.

The aroma envelops you like a nostalgic hug, conjuring memories of home-cooked meals and forgotten journeys. The dish’s texture orchestrates a tactile masterpiece, a harmonious blend of crisp and creamy, tender and crunchy.

Engaging the senses is more than just dining; it’s embarking on a sensory odyssey where every sensation is a brushstroke in the canvas of memory, an invitation to experience life’s vibrant tapestry through the prism of cuisine.

Appealing to Taste

Appealing to taste is the culinary maestro’s exquisite dance of flavors on the palate. It’s the art of tantalizing the taste buds, taking them on a thrilling journey through a symphony of sensations.

Imagine the moment when a perfectly seared steak meets your eager tongue—first, the subtle, salty kiss of a well-seasoned crust, then the buttery tenderness that follows, releasing a burst of rich umami.

Nearby, a medley of roasted vegetables adds a symphonic contrast, their earthy sweetness harmonizing with the savory crescendo of the main dish.

Each bite is a story, a narrative spun from ingredients, technique, and seasoning. To appeal to taste is to craft this narrative with care and precision, to create a melody of flavors that lingers long after the last bite, etching an indelible memory on the palate.

Mastering the Art of Metaphor and Simile

Mastering the art of metaphor and simile in writing is like wielding a culinary magic wand in the world of words. It’s the poetic seasoning that transforms a simple description into a feast for the imagination.

Think of metaphors as the exotic spices that infuse your prose with unexpected and delightful flavors.

As you liken a crimson sunset to a spilled glass of Merlot or a lover’s gaze to a warm summer breeze, you breathe life into your words, giving them depth and resonance.

Similes, on the other hand, are the shimmering garnishes that add sparkle to your narrative, like the twinkle of stars in a midnight sky.

They serve as signposts, guiding your readers through the labyrinth of your imagination.

Mastering metaphors and similes is about crafting linguistic alchemy, turning the ordinary into the extraordinary, and inviting your readers to savor the world through the prism of your unique perspective.

Comparing Food to Familiar Experiences

Comparing food to familiar experiences is akin to uncovering a treasure chest of sensory memories.

It’s like retracing the steps of your life’s journey through the medium of taste, each bite a chapter, each flavor a bookmark to a moment in time.

When you liken a steaming bowl of chicken soup to a warm hug from a loved one on a chilly day, or the crisp snap of a fresh apple to the sound of autumn leaves underfoot, you bridge the gap between the culinary and the personal.

It’s as if the universe conspired to bring together the essence of food and the essence of our lives, creating a tapestry of emotions and connections that make each meal more than sustenance; it’s a heartfelt story waiting to be savored.

Comparing food to familiar experiences allows us to relive and share the cherished memories that flavor our lives, and in doing so, deepens our appreciation for the remarkable alchemy that happens in the kitchen.

Crafting an Appetizing Narrative

Crafting an appetizing narrative is like composing a gourmet symphony for the mind. It’s an artful dance of words that tantalizes the imagination, drawing readers into a sensory embrace with every paragraph.

Think of it as the delicate balance of flavors in a five-star dish; each sentence is a new layer of taste, a revelation of character, and a revelation of place.

As you whisk together plot and prose, you create a literary feast that leaves readers craving more. The plot unfolds like a carefully choreographed meal, revealing layers of complexity, surprising twists, and moments of sheer delight.

Crafting an appetizing narrative is an invitation to embark on a gastronomic journey of the mind, where every word is a flavor, every chapter a course, and the denouement, a grand finale that leaves your audience sated and satisfied, yet craving the next literary repast.

Case Studies

Case studies are the Sherlock Holmes of the academic world, a magnifying glass through which we scrutinize the complexities of real-life conundrums.

They’re the fascinating stories that offer a backstage pass into the lives of individuals, organizations, or phenomena, inviting us to play detective and dissect the intricacies of their narratives.

Picture a dimly lit room with a single beam of light, revealing a stack of dusty files filled with secrets waiting to be unveiled.

Each case study is a cryptic puzzle, a treasure trove of evidence, and a journey that takes us from the problem’s inception to its resolution.

Whether delving into the enigmatic strategies of a successful business, the psychological quirks of a unique individual, or the mysterious patterns of a social phenomenon, case studies are the compelling narratives that remind us that truth is often stranger, and more riveting, than fiction.

Analyzing Exemplary Food Descriptions from Literature

Analyzing exemplary food descriptions from literature is like embarking on a delectable literary banquet where words are the ingredients and the page is the plate. It’s an expedition through the minds of literary maestros who have mastered the art of culinary storytelling.

Imagine savoring Proust’s madeleine, its delicate crumbs unlocking the floodgates of memory, or feasting on Dickens’ vividly detailed Christmas feast, where the succulent turkey and plum pudding practically leap off the pages.

These descriptions are more than words on paper; they are sensory time machines that transport us to different eras and cultures, invoking emotions and memories that transcend the confines of the text.

Analyzing such descriptions is like dissecting a complex dish to understand its unique flavors, revealing the intricate blend of ingredients that make a narrative truly unforgettable.

It’s a lesson in the transformative power of words, reminding us that in the hands of a skilled author, even the simplest meal can become an epicurean masterpiece.

Deconstructing Restaurant Menu Descriptions

Deconstructing restaurant menu descriptions is akin to deciphering a culinary code, where each word is a key to unlocking a world of flavors and experiences.

It’s like peeling back the layers of a complex dish to reveal its inner workings, understanding how a seemingly simple list of ingredients can evoke anticipation and intrigue.

Imagine a menu as a carefully crafted novel, with each dish as a character, and its description a tantalizing introduction. When we analyze these descriptions, we unveil the chef’s artistry—the balance of textures, the fusion of flavors, and the influence of cultural influences.

Deconstruction allows us to appreciate the storytelling prowess of chefs who entice us with dishes like “seared scallops in a velvety saffron reduction,” making us savor not just the food but the narrative woven into each bite.

It’s a reminder that dining is not merely about consumption; it’s an immersive literary experience where the menu is the first chapter in a delicious adventure.

Real-life Examples of Effective Food Writing

Real-life examples of effective food writing are the mouthwatering tales that bring the culinary world to life, transcending the boundaries of paper and screen to ignite our senses.

Picture a meticulously detailed restaurant review that guides your taste buds through a tasting journey, a cookbook that reads like a culinary love letter, or a travelogue that transports you to the bustling markets of Marrakech through vivid descriptions of spices and street food.

These examples are the gastronomic storytellers who capture the essence of a dish or a dining experience, making us feel the warmth of a kitchen, the aroma of simmering sauces, and the joy of a shared meal.

They remind us that food writing isn’t just about taste; it’s about connecting with culture, history, and the shared human experience.

These examples serve as both inspiration and education, demonstrating the power of words to preserve traditions, evoke emotions, and inspire culinary exploration.

Practical Exercises

Practical exercises in learning are the hidden gems of education, the alchemical crucibles where theory transforms into tangible mastery.

They’re the sandboxes of innovation, the places where mistakes are not just tolerated but celebrated as stepping stones to brilliance.

\Think of them as the playgrounds of the mind, where imagination, curiosity, and determination converge to sculpt new skill sets.

Whether you’re dissecting a frog in a biology lab, coding a complex algorithm, or penning your first poem, these exercises are the bridge between knowledge and wisdom.

They are where you roll up your sleeves, get your hands dirty, and emerge not just with answers but with the profound understanding that only hands-on experience can provide.

In the realm of learning, practical exercises are the compass that guides us through uncharted territories, sparking a passion for discovery that illuminates the path to expertise.

Writing Prompts for Describing Food

Writing prompts for describing food are the appetizing seeds of creativity, sprinkled generously to cultivate a rich garden of culinary imagery in the writer’s mind.

These prompts are the canvas upon which a writer’s palette of words can paint vivid, mouthwatering landscapes. They invite you to embark on a sensory journey where each prompt serves as a roadmap, guiding your literary senses through the labyrinth of flavors, textures, and aromas.

Whether you’re tasked with capturing the essence of a rustic farmhouse breakfast, crafting an ode to a sumptuous dessert, or imagining the aromas wafting from a bustling street food market, these prompts spark the imagination like a chef’s fiery passion.

Writing prompts for describing food are a delicious invitation to explore the art of culinary storytelling, weaving narratives as intricate and savory as the dishes themselves, and ensuring that every word is seasoned to perfection.

Frequently Asked Questions (FAQ) about How To Describe Good Food In Writing

Why is it important to describe food in writing.

Describing food in writing allows readers to vicariously experience the flavors, textures, and aromas of a dish. It enhances the dining experience, whether in a restaurant review, food blog, or cookbook, making it more enticing and informative.

What are some common mistakes to avoid when describing food in writing?

Common mistakes include using vague or overused adjectives, neglecting to engage the senses, lacking a personal touch, and providing insufficient context. It’s important to strike a balance between descriptive details and readability.

How can I make my food descriptions stand out from others?

To stand out, use unique and evocative language, incorporate personal anecdotes or stories , and offer unexpected perspectives on the food. Experiment with metaphors, similes, and cultural references to make your descriptions memorable.

Should I always be positive when describing food, or is it okay to be critical?

It’s acceptable to be critical when describing food, especially in reviews. Constructive criticism can provide valuable feedback to readers and restaurants. However, maintain a fair and respectful tone in your critiques.

How can I appeal to readers who may not be familiar with the type of cuisine I’m describing?

When describing unfamiliar cuisine, provide cultural context, explain unique ingredients or cooking techniques, and compare it to more widely known foods. This helps readers relate to the dish and understand its appeal.

What role does storytelling play in describing food effectively?

Storytelling adds depth and context to your food descriptions. Sharing the backstory of a dish, its cultural significance, or your personal experience with it can make your writing more engaging and relatable.

How do I avoid making my food descriptions too lengthy or verbose?

To avoid verbosity, focus on the most important sensory details and use concise, impactful language. Trim unnecessary words and sentences during the editing process to keep your descriptions succinct.

Are there any ethical considerations when describing food, such as cultural sensitivity or dietary preferences?

Yes, it’s important to be culturally sensitive and respectful when describing food from different cultures. Avoid stereotypes and cultural appropriation. Additionally, consider mentioning dietary options and restrictions when relevant.

Can I use humor in my food descriptions?

Yes, humor can be a great way to engage readers and add personality to your writing . Just ensure that the humor is appropriate for the context and doesn’t overshadow the informative aspects of your description.

How can I improve my skills in describing food in writing?

Practice is key. Experiment with different styles, read food writing from established authors, and seek feedback from peers or mentors. Additionally, continue exploring new cuisines and flavors to expand your descriptive vocabulary.

In the realm of the written word, where ink and imagination collide, our journey into the art of describing good food finds its conclusion.

Throughout this exploration, we’ve delved into the intricacies of sensory engagement, the beauty of metaphors and similes, and the power of storytelling through culinary narratives.

We’ve learned that describing good food in writing is not merely about conveying taste, but also about conveying culture, memory, and emotion.

It is a craft that transforms ingredients into characters, flavors into emotions, and meals into memories.

As we wrap up this savory odyssey, we leave with a deeper appreciation for the profound connection between language and gastronomy, knowing that in our descriptions, we have the ability to transport readers to far-off lands, awaken their senses, and kindle their love for the culinary world.

So, with pen in hand and a newfound appetite for descriptive prose, let us continue to paint with words, allowing every description to be a feast for the imagination, where the aroma of our narratives lingers long after the last word is read.

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• How To Describe A Kitchen In Writing (11 Best Tips)
• How To Describe Alcohol In Writing (10 Important Steps)
• How To Describe Summer Season In Writing (8 Important Steps)
• What Is A Snapshot In Writing? (Easy Guide & Explained)
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So you’ve decided to begin your journey as a food content writer but often find yourself struggling to find the right restaurant or food-related words .

If you’re wondering how you can write about food , don’t worry. You’re not alone 🫂

Finding the right words to write even a deliciously descriptive food paragraph can be tricky . And it’s for this purpose that I’ve prepared some useful tips to help you in your journey.

In this article, I will first be sharing some useful tips on how you can come up with your own mouth-watering description of food before sharing some of the most useful words and phrases I’ve personally used in my food description s.

Tips on how to describe delicious food

1) learn from the best.

As with learning every other skill, one of the best ways to start improving is to observe and learn from those who have already achieved success in their respective niches.

Read as many articles as you can from some of the best food blogs out there. Follow and learn from some of the best food writers out there. Take note of the words and phrases they use when describing food .

If you have no point of reference of what is considered good food content, how are you going to set your own writing standards?

2) It’s in the phrase “ descriptive food writing ”

Sometimes, the answer is right before our very eyes 👀

If I were to ask you right now to describe what you are wearing, what would you base your description on? What would you tell me?

Your answer would probably go something like this: I’m wearing a red and white striped shirt 👕, blue jeans 👖, and a pair of brown leather shoes 👞

Now, this is not about what you’re actually wearing. But what you’re basing your description on. You are describing to me what you see .

Check out some of these examples:

As you can see, the writers of these paragraphs did not use bombastic vocabulary to wow your tastebuds. All they did was describe what they saw . 

This helps readers visualise the dishes and immerses them in the writing.

3) Avoid using disrespectful adjectives to describe food

Food has a very strong cultural and historical significance . 

It is incredibly disrespectful to undermine and disregard how much the dishes of various cuisines mean to different groups of people. Doing so will have severe consequences 😱

A White-owned “clean Chinese food” restaurant in the US had shut its doors after referring to Chinese dishes as “icky” and that they will make you “bloated”. Talk about being disrespectful.

Here are some words that you should never use in your food content writing ❌❌❌

• Oriental and Occidental
• Generic location-based adjectives like Asian, Western, Arabic, African (be specific)

Best words and phrases to describe food

1) generic words and phrases.

• Sumptuous meal
• Spread of delectable dishes
• A meal fit for the gods
• It was a lavish dining experience
• A gastronomical experience like no other
• Roasted/cooked/steamed/fried to perfection
• Added a whole other dimension
• A delight to eat
• The steak was an absolute winner for me
• Grilled to medium rare perfection
• This dish hit the spot for me

2) Words and phrases to describe taste or flavour

• Symphony of flavours in my mouth
• Left a delicate sweet aftertaste
• Holy trinity of aromatics
• Flavour that packs a punch
• Savoury with hints of citrus and spice 

3) Words and phrases to describe texture

• Crispy on the outside, tender on the inside
• Melts in your mouth
• I could see the chocolate filling slowly oozing out as I cut through the layers of crispy, flaky pastry
• The cake was moist, yet was somehow able to avoid becoming soggy
• Fluffy as a pillow

Start describing food like a pro!

Putting together a descriptive piece of writing about food shouldn’t give you a headache 😵

Instead, it should stimulate the taste buds.

As the legendary Coldplay once said, “nobody said it was easy”. It takes time and practice to get to a level of finesse where you can easily pull these words and phrases right off the tip of your tongue.

Give it a shot! Use some of the words and phrases I recommended and keep at it. Soon, you’ll become a great food content writer 😋

To learn more about food content writing, check out the tips and tricks shared by WritingWildly! It has one of the best online blogs for writers out there!

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S.J. Siedenburg

An author helping writers with their novels.

How to Describe Food in Fiction Writing

Why It’s Important + 4 Resources to Describe Food Better

I LOVE food + drinks and adore when a writer can describe food in their fiction writing. I mean, food is an important player in our lives. We eat every day and form memories—good and bad—around the presence of food. 

Why then should we not add food into our books? Why not describe a delectable morsel of bread or the disgustingness of a badly prepared drink? 

When I think of the Harry Potter Series , I recall the feasts in the books. The treacle tarts and puddings. The breakfasts and celebration feasts. The food trolley on the train and eating sweets in the Gryffindor common room. 

When I think of the food in The Lord of the Rings , I think of the apples the hobbits eat or the ill-tasting drink the orcs force Merry and Pippin to consume. 

I could go on with the examples, but you’ve got the picture. Food plays an important role in stories—it adds an element of realism and atmosphere. Our readers will engage with our story worlds on a deeper level when we show the food and drink of our characters’ lives.

Food, Food, and More Food

Like I said in the first sentence, I love food. I grew up in a family who appreciated junk food and high-quality food. So, it’s no surprise my thriller novel, The New Dawn , incorporates food. In fact, my protagonist Caterina cherishes well-made Italian food, wine, and espresso. 

Here is a snippet I wrote describing the Italian dish carbonara in Caterina’s point-of-view (POV): 

“Here you go.” He placed a goblet of red wine on the table and handed her the silver fork, then sunk into an upholstered arm chair. Jamison swirled his wine before taking a sip, then nodded.  Unhooking the paper tabs, she stuck her fork in the mound of pasta. A wave of nausea raged, and she froze in mid-fork-twirl. Breathe, Cat.   “Are you okay?”  “Yes. Fine.” She finished scooping the food.  “When did you last eat?”  Taking a bite, warm bacon, cheese, and black pepper burst in her mouth. It should have been delectable, but instead her gut revolted. Chew and swallow. — S.J. Siedenburg, from her novel The New Dawn

In this piece, I tried to contrast the deliciousness of the food and my character’s revulsion to her beloved cuisine because she refrains from eating when she is upset about something. 

I describe many other foods in this novel like cappuccinos with frothy pillows of milk, baby lamb chops with herbs, and sparkling prosecco. For fun, I created a food aesthetic of my book. Take a peek!

Related: The New Dawn novel page .

My Top Tip to Describe Food

Personally, when I describe food I want to add an extra descriptor, something to make the dish or drink pop in the reader’s mind. 

For an example, take a plate of scrambled eggs. Instead of just calling them scrambled eggs, go a step further.

How do the eggs look? Are they yellow or white, clumpy or fluffy? Are they too salty? Bland? Is the texture grainy or silky? Do the eggs appeal to the character or disgust the character?

Of course, don’t go overboard on food description. Saying the eggs are simply salty is better than a paragraph dissecting every detail of the dish—unless your story is about a chef or food is an integral part of the plot.

And take note: Each character’s palate may be different. Someone in your cast may be a culinary artist and another content with spray cheese. This is exciting because whatever your characters eat or refuse is a revelation of their personality and lifestyle. 

This workbook will help you to:

• Understand the key elements of setting a scene.
• Identify the emotional power of effective description.
• Evaluate and edit your descriptions for impact.
• Learn how to create compelling descriptions of settings, characters, and objects.
• Create descriptions that move readers deeper into the story.

By the end of this workbook, you’ll have all the resources you need to create vivid, magical worlds for your readers to get lost in. Get it today for free!

4 Resources to Help You Describe Food

So, how do we learn to describe food our readers will drool or gag over?

Food Competition TV Shows: 

Culinary shows were my jam growing up—well, when I wasn’t watching shows about murder investigations. Honestly, I think this is one of the top reasons describing food is exciting for me.

In fact, I still watch tons of food shows.

So, here is a short list of TV shows to get you started. Remember: Listen up when the judges critique the chef’s food!

For (mostly) Good food: 

• Master Chef
• The Great British Baking Show
• Cutthroat Kitchen
• Zumbo’s Just Desserts

For Bad food:  

• Worst Cooks in America

Yep, books. Read, read, read my writing friends and pay extra attention when food and drinks are involved. 

One book in particular piqued my interest in this idea of capturing a soul of a story world through food description: The Scorpio Races by Maggie Stievater. 

Stievater even created her own imaginary food for The Scorpio Races : November Cakes. 

As an Amazon Associate I earn from qualifying purchases. By purchasing from the link above you help me out a bit financially, but no fear: I only recommend things that I actually believe will prove helpful .

Ratatouille

Ever watch the Disney-Pixar movie Ratatouille ? If you ever want to get into the mind of someone who is passionate about food—or need inspiration yourself—check this film out. 

Just watch Remy’s passion for food and the magic of the culinary arts will hit your soul. And I mean, who doesn’t like a story set in the romance of Paris? 

Amazon affiliate link.

Experience Restaurants

The best research of all is probably experience, so next time you eat a meal or go to a restaurant, challenge your palate. Pretend you are a judge on those cooking competitions you’ve been binging and critique the dish. 

How does it look and taste? How is the dish’s texture? Does it leave you feeling light or heavy? Did it burn your mouth or give you a brain freeze? 

If possible, try dishes your characters would eat and discern what they would detect. What elements of the dish would your character like and dislike? Would they even notice the taste or mindlessly eat, distracted by something else? What does this show about them? 

Now It’s Your Turn

How will food impact your story’s atmosphere? What food + drink are you describing in your book? What relationship does your character have with food? 

Yep, it’s time to apply all the knowledge you have learned and describe your own story’s food. Take ten minutes now to jot down some notes on the types of food + drink you might include in your novel.

I can’t wait to read your descriptions! 

Write your story, 

Sarah 

Related Reading:

• How to Write Effective Descriptions and Nail Your Scene’s Setting
• The Ultimate Guide to Writing the Setting of a Story

Whether you’re a beginning fiction writer or looking for resources to help you hone your existing writing skills, join my newsletter for bonus content, updates, special offers, and INSTANT access to the Library of Resources!

We hate spam. Unsubscribe at anytime |  Privacy Policy

Sarah Siedenburg is a blogger, author, freelance proofreader, and copy editor with a passion for stories and helping beginner writers finish novels. In her past life she was hired as Editor for a start-up interior design magazine, although she knew very little about the world of luxury interior design when she began. 

Her blog talks about all things creative writing, and she is the creator of the guidebooks  Character Presentation: The Advanced Guide to Character Description and  Before the First Draft: The Plantster’s Guide to Pre-Writing , as well as the online course “How to Write a Novel: An Email Course for Writers.” Sarah lives amongst the noble evergreens in the northwest corner of Washington state.

“The light shines in the darkness, and the darkness has not overcome it.” — John 1:5

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Food Writing So Good You Can Taste It by Dianne Jacob

Dianne Jacob

• 22 December 2021

American author Dianne Jacob’s book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, is an essential reference book for food writers and food bloggers that has won two international awards from the Cordon D’Or and the Gourmand World Cookbook Awards. In this piece from the Writing.ie archives, we asked Dianne what the essential ingredients for successful food writing are.

Most food writing is about eating, so your challenge is to express yourself without resorting to cliché or an endless string of adjectives. The successful food writing techniques and practices listed below give you endless ways to describe a dish or the experience of eating. Once you discover a few simple rules of the craft, you’ll feel more confident immediately. So whether you’re looking to get started, improve your skills, or expand the writing you’re already doing, put down your spatula, pull up a chair, and let’s get cooking.

Step 1. Cook up a sensuous feast.

What makes food writing different from other forms of writing is its focus on the senses and the pleasure and enjoyment that ensues. You want readers to see the colors of a ripe peach, feel its fuzzy down, smell its ripeness, hear the tearing crunch when biting into it, and taste its tangy flesh. While it’s easy to focus on taste, when combined with smell, the two senses can produce emotions, feelings of nostalgia, and involuntary memories.

This response has a name. It’s called the Proustian effect, for Marcel Proust’s wistful passage about eating a madeleine in his novel, Swann’s Way: “But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, admit the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure or recollection.”

Translation: If you remember the punch in the gut you experienced when tasting or smelling a food that takes you back to childhood, that’s what Proust means. It’s harder to communicate this effect so viscerally in writing, but it’s not necessary. He’s saying that using your senses to access food is evocative. Your goal is to transport readers to a place and time, to experience a scent or taste for themselves. That’s better than just reading about how you experienced it, which is not nearly as satisfying, and creates distance between you and them.

Here’s an example from M.F.K. Fisher, one of food writing’s most revered icons: “The first thing I remember tasting and then wanting to taste again is the grayish-pink fuzz my grandmother skimmed from a spitting kettle of strawberry jam. I suppose I was about four.” At first you may feel repelled by the notion of tasting “fuzz.” But you’re also intrigued, and transported to a kitchen from long ago, perhaps your own memory standing in for hers.

Some writers think the least important sense is sound. But consider how it enlivens the experience in Alan Richman’s essay, “The Great Texas Barbecue Secret:” Because the meat is seldom pricked during cooking, the fat accumulates, sizzling and bubbling. Slice, and the drama unfolds. Think of a bursting water pipe. Better yet, imagine a Brahman bull exploding from the gate at a rodeo.”

It might sound overdone, but you’ve got to give Richman credit for imaginative writing about what could otherwise be a dull topic. He is, after all, describing what happens when he cuts into a sausage. Yet Richman excels at translating his excitement onto the page, and has won more than a dozen national awards for his essays in magazines such as  GQ , where he is a contributing writer.

Look back at Richman’s description of the sausage. See any adjectives? I don’t. Adjectives, however, are the crack of food writing. You might be tempted to use several to describe, say, the pork tenderloin with pears and shallots you devoured at a restaurant last night. But in truth, adjectives weaken writing and cause reader fatigue.

Take note of what else happened during the meal. You want to get across your pleasure and enjoyment by telling a story about the people at the next table, rather than sentence after sentence of description. Or try Richman’s technique of using metaphor, the art of referring to something (a sausage) as something it is not (a water pipe or a Brahman bull).

You might start out with strings of adjectives in an early draft. That’s normal. Examine them all and see what happens if you select only one. You’ll find that your sentence becomes more powerful when pared back to the essence of the dish.

What if the only adjective you allowed yourself, to describe the pear, was “silky?” It reads better than “the brown buttery silky pear.” After so many adjectives, readers get confused. They have to parse all those descriptors and try to imagine what the pear tastes like, deciding which adjective is most important. “Silky,” on the other hand, gives them one clear and concise word. Less is more, when it comes to adjectives.

Step 3. Describe the dish with specifics.

Just as it’s best to be judicious with adjectives, you’ll also a huge improvement in your writing when using specific language. People who read my blog and book know that one of my pet peeves is the word “delicious.” It’s a vague way to describe what you’re eating, and tells the reader nothing, other than you really liked it. Other words in this category are “tasty” and “yummy.” Most of the time you can just edit these words out of your drafts and you’ll have a more solid piece of writing immediately.

Look for vague or general words in your draft and replace them with more specific ones, such as “kitchen” for “room.” Even when it comes to adjectives, “salty” or “velvety” gives the reader a better idea than “delicious.”

Step 4. Stir well with action verbs.

Another way to keep food writing from becoming a string of description is to go for action, just as Richman did. He didn’t focus on how the sausage tasted, but on what happened when he cut into it. If you slow down and describe what’s happening as you consume food, you create a mini movie in readers’ minds.

Here’s how authors Jane and Michael Stern describe slicing into a piece of apple pie: “The crust is as crunchy as a butter cookie, so brittle that it cracks audibly when you press it with your fork; grains of cinnamon sugar bounce off the surface as it shatters.” They’ve slowed down the action so you can picture what happens when the fork cuts into the pie. Action verbs like cracks, press, bounce, and shatters go a long way towards painting a vivid picture. The authors haven’t described how the apple pie tastes yet, but I’ll bet you’re salivating.

Step 4. Spice up the sauce with a few similes.

Since describing food is a big part of food writing, you need as many tools as possible to get the job done. Similes compare two unlike things, using “like” or “as.” They’re fun and imaginative, giving you the chance to insert images that might seem a little incongruous, but work well anyway.

Here’s an example from  New York Times  dining editor Pete Wells: “First we’ll get the grill going hotter than a blacksmith’s forge…as usual, the tongs won’t be long enough to keep my hands from scorching like bare feet on the beach parking lot.”

You might not know how hot a blacksmith’s forge gets, or even what the heck a forge is. It doesn’t matter. You understand that the forge is red hot, and that’s all Well needs to make his point. Similarly, you might not think of bare feet on a beach parking lot when grilling meat. But suddenly, you’ve got a pleasant if slightly painful memory. A simple story about grilling becomes an evocative look at a fun part a summer everyone can relate to, a little piece of our collective past.

Similes are a little different than metaphors I mentioned in Step 2. Similes compare two things (burning bare feet and grilling), as opposed to referring to the object directly as something else. In the Richman example, he says a cut sausage is a bursting water pipe, as opposed to saying it’s “like” a bursting water pipe. The pipe is the metaphor for the sausage.

No matter which technique you employ from this list, and no matter which medium you choose to tell your story, food writing is similar to other kinds of narrative writing. It focuses on evocative storytelling and context, rather than on exactly how the spaghetti sauce tasted. While that’s certainly part of the story, it’s more important to evoke an emotional response in the reader by making them imagine a bucking bull or a hot day at the beach. Think of food writing as a type of cooking: you try a little of this a little of that, and soon you have a dish. By consistently driving your story forward with the techniques I’ve outlined, you’ll find creative new ways to express your thoughts about food, and cook up an audience that can’t wait to read more.

Choose Your Style of Food Writing

Food writing is not just the provenance of national magazines like  Bon Appetit,  nor limited to the cookbook department of bookstores. It’s everywhere, appearing in thousands of blogs and websites, newspaper and magazine features, e-newsletters, recipe databases, and fiction writing.

Food writing also takes many shapes, including

• Memoir and personal essay
• Restaurant reviewing
• Recipe writing
• Food history
• Food politics
• Profiles of chefs and farmers
• Travel writing and guides
• Food reference
• Cookbook reviews.

Where might you start? Many writers want to capture their own experiences, and for that, blogs are an easy place to get published. Plus, you can experiment with any of the forms mentioned above on a blog.

Recipe Writing That Works

Recipes are a form of technical writing because of the exacting way they are written. They have four parts: the title, the headnote, the ingredients list, and the method, which explains how to make the dish.

You start in the kitchen, making a dish more than once to get the best flavor and texture combinations. Keep notes by the stove about measurements and amounts, techniques, and any other details critical to the dish’s success, then write up your recipe when you’re certain of its success.

Here are a few fail-proof rules to observe:

• Start with a descriptive, enticing title. Classic Strawberry Shortcake, for example, tells readers exactly what they’ll get: a rich biscuit with saucy fresh strawberries and whipped cream.
• Draw readers in with the headnote. Tell a personal story about how you made your first omelette, explain the perfect balance of flavors in a fruity ice cream, the history of your mother-in-law’s potato salad, or the no-fail technique you use for roasted asparagus.
• List ingredients in the order used. Your recipe might feature lamb chops, but if the first thing you do is heat olive oil in a skillet, that’s where to start.
• Do the prep in your ingredients list. The French call it  mise en place . Get all your ingredients chopped, measured and ready to go before firing up the stovetop. Use the method to explain what to do with 1 onion, sliced; or ½ cup chopped parsley.
• Test and retest your recipe to make sure it works. Make sure you’re not writing in shorthand, skipping a step, or leaving out an ingredient.

(c) Diane Jacob

Diane Jacob is the American author of the award-winning Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir and More. She is also the co-author of the cookbook Grilled Pizzas & Piadinas, and blogs on food writing at www.diannej.com/blog.

This article first appeared in  WritersDigest.com  magazine.

For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you’ve been writing for years or are just starting out, Will Write for Food offers what you need to know to succeed and thrive, including:- A new chapter dedicated to making an income from food writing- Updated information about self-publishing and cookbook production- Tips on creating and sustaining an irresistible blog with gorgeous photos- The keys to successful freelancing and reviewing- Advice from award-winning writers, editors, and agents- Engaging, fun writing exercises to get the juices flowing.

Dianne’s book is a very popular reference book for food writers and food bloggers. It has won two international awards from the Cordon D’Or and the Gourmand World Cookbook Awards.

Order your copy online here .

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Delicious Writing: Food Writing Examples from Students

by Michael Lydon

How does writing work? Why is it that if we arrange the graphic symbols we call letters into words, each word containing one, two, three, five or more of these letters, we end up with a group of graphic symbols that may mean something to ourselves or other humans, that communicate an emotion , an idea , a picture , a sound , a smell , a memory , a taste , or a touch ? Like so:

The boy threw a ball to his friend.

Those twenty-seven letters, plus the spaces that define where the words begin, and the period that marks where the sentence ends, communicate a picture of human life that we can easily see and understand. Write the same letters divided by the same spaces but in a different order, and you may get a brief bit of meaningless gobbledeegook:

Eht oyb wrhet a blal ot sih efidnr.

What’s the difference between the two? Simply this: the first means something, the second means nothing. What does mean mean ? Mean means containing and communicating some small aspect of life—like the two children playing catch. The bare meaning of the first sentence—a boy throwing a ball to another child—is thin and flat—but my imagination has no difficulty enriching it by adding details: sunshine and clouds, green grass and leafy trees, a barking dog, a honking car horn.

This is the goal of nearly all writing: to use words to show us what life is truly like. Words can show how writing can capture any aspect of life, but after reading your scrumptious pieces on the joys of eating, I thought, why not, for this column, focus on food, mm, mm yummy-in-the-tummy good food!

Food Writing Examples

Let’s let Kylieinwonderland from New Zealand get us started on the first course:

…a lasagna oozing with cheese and still warm from the oven, freshly picked plums with juice that runs down our chins as we take the first bite, fish and chips wrapped up in paper…

Note the six specific taste words—lasagna, cheese, plums, juice, fish, chips—and the five words that suggest food—oozing, warm, oven, chins, bite—for a total of eleven food-related words out of thirty four.

Fond food memories awaken Daisy’s childhood:

   A colorful salad, artfully arranged on a plate. The feel of sticky bread dough in your hands. The crunch of a chip, perfectly thin that just snaps when you bite it.  The scent of cinnamon wafting through the air. The taste of warm chocolate, as you dig in to a fresh chocolate chip cookie. This is my childhood.

—memories well supported by Daisy’s visual, sound, taste, texture, and smell words:  colorful, sticky, crunch, scent, cinnamon, chocolate, cookie.

Like Daisy’s cookies, food takes HannahC. deep into memories of childhood, in her case drooling over the grilled cheese sandwiches her Dad used to make every Saturday afternoon—she liked them “the cheesier the better”

When I was little, every Saturday afternoon, my Dad would make grilled cheese sandwiches. But at the time I couldn’t say grilled cheese, so I would say “girled cheese sandwiches” But no matter how wrong I pronounced it, my Dad made the best. It was amazing how he timed the bread on the heated side, so perfectly that both sides were equally golden brown and the cheese was the perfect melted point.

Jeylan wants us to taste the spicy gumbos he loved as a boy on a Louisiana shrimp boat:

It’s warm. Not like a soup, but like a bubble bath. Smooth stock runs down my throat and the fragrance of a fisherman’s blazing afternoon in a shrimp boat on the bayou envelops my nose. If you tried gumbo from a Black grandmother, you would know what I mean. With a kitchen cabinet overflowing with Cajun seasonings and spices growing up, I never knew how good I had it.

Lincoln W, from the US, wants us to see and taste crickets as stalwart soldiers in the green revolution:

People often think of crickets as nasty and inedible altogether. This is factually incorrect. Crickets are nutritious and will provide a great source of protein for future generations. Crickets are also easy to cultivate and farm. The most important factor is that they will help us cut back on emissions.

Seba from New Zealand looks back to baking bread as an ancient tradition:

There is an art to making bread. It’s in the flour and the water. It’s in the yeast and the honey. It’s in the push and pull of how you knead the dough, in the waiting for the bread to rise, in the patience required for such a simple skill. It is an art I learned from my mother, and one that she learned from her mother, learned from her mother. One of my earliest memories is baking.

Red Cat from Singapore loves his grandmother’s rich fish stew.

I stared into the gold liquid steaming before me, a fish head sticking out, mouth agape and eyeball barely attached to the socket. I breathed in deeply and the memories flooded back instantly. Images of my grandmother—my Nenek—bringing in a white bowl full of pindang to the dining table materialized before me and I began to dive in. I sifted through the lemongrass and asam and scooped up a chunk of soft red snapper flesh…

Tiff.any remembers learning on her first day in kindergarten that the stuffed grape leaves she loved, her classmates found icky:

“What is that?” I hear a girl from across the table say. I look over to see that she is asking me.   “It smells gross.”   I go to respond when another kid seems to take interest in my lunch too. “Yeah, what is that?” they ask with disgusted faces.   I look at them in partial confusion. It is my first day of kindergarten, sitting in my assigned seat at lunch. How do they not know what grape leaves are?

Let’s look back and see how far writing about food has taken us: to tastes, of course, but also to colors and sounds and touches; to memories of childhood, family, and school; to humor and affection; to love. How did all that happen? By you Write-the-Worlders using words enriched by meaning, by using words that conjure up plain, clear, vivid pictures of human life.

And remember, we did all this with taste words about food. We could fill as many pages using sound words, picture words, touch words, smell words, emotion words.

The next time I sit down at my desk to write something, anything, I’ll remind myself to use words as rich and as packed with tasty meanings as the waffles my mother used to make Saturday mornings, me smearing them with butter, drowning them in golden maple syrup, begging for seconds, and washing them down with tall glasses of home-squeezed orange juice.

About Michael Lydon

Michael Lydon is a writer and musician who lives in New York City. Author of many books, among them Rock Folk , Boogie Lightning , Ray Charles: Man and Music, and Writing and Life . A founding editor of Rolling Stone , Lydon has written for many periodicals as well, the Atlantic Monthly , New York Times , and Village Voice . He is also a songwriter and playwright and, with Ellen Mandel, has composed an opera, Passion in Pigskin. A Yale graduate, Lydon is a member of ASCAP, AFofM local 802, and on the faculty of St. John’s University.

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How to Describe Food Like a Food Network Star

by Monica M. Clark | 20 comments

Did you see the first season of Top Chef? It was hosted by someone widely criticized for not bringing insight to food. That person was quickly replaced by renowned chef Padma Lakshmi.

What about Food Network Star? Where contestants compete for their own show judge equally on their cooking and presentation skills?

The host change in Top Chef and the emphasis on descriptive skills on Food Network Star demonstrate how vital it is for these shows to be able to not just make food, but describe it.

The Challenge for Cooking Shows and Writers

Unlike American Idol (where viewers can hear people sing) or Project Runway (where the audience can see the clothes designers create), consumers of cooking shows must rely on their hosts to convey the experience of food through their words.

Words like “delicious,” “divine,” or “tasty” don't give us enough information to imagine the food on the plate. But “crispy,” “smoky,” or “refreshing” just might.

Perhaps by now you see where I'm going with this?

As writers, we have the same challenge as those cooking show stars. We must convey not just a sense of taste and smell to a reader, but how a scene looks, the sounds in the environment, and everything else. We basically have to be descriptive and precise about everything—which is why it's a skill worth practicing!

Do you describe the food in your stories? What words do you use? Let us know in the comments .

Taste something. Or, think about the last thing you ate. Now take fifteen minutes to describe it to a reader, as if he or she must make a judgment on the food itself. How does it smell? Does it make any sounds? Share in the comments section , and be sure to leave feedback for your fellow writers!

Monica M. Clark

Monica is a lawyer trying to knock out her first novel. She lives in D.C. but is still a New Yorker. You can follow her on her blog or on Twitter (@monicamclark).

20 Comments

[Originally written in Portuguese] One of these days I prepared a “Hiding Chicken”, or “Escondidinho de Frango” as we call in Portuguese. A dish I would never even consider describing, if it weren’t for the kids’ comments at the table. Voilá! Cook one or two boneless chicken breasts in hot water together with a laurel leaf and a pinch of salt. In a few minutes, the laurel smell takes up the house and softens the smell of chicken. Meanwhile, cook the potatoes – I use 6 for a family of 5 people – chopped in cubes. As soon as the potatoes are done, I prepare a purée. First, I smash the potatoes with a fork, adding a rather generous amount of butter, and milk enough to give a soft consistency to the purée. Then, I season with salt. After the smashed potatoes is ready, I focus on the chicken sauce. In a frying pan, I heat up the olive oil and braise the chopped onions and garlic. After, I add peeled tomatoes, a pinch of rosemary and make a thick sauce. My husband pours a glass of red wine and we wait for the sauce to be ready. After a few sips, I mix the shredded chicken – not very shredded I would suggest – in the sauce and stir it well. In a baking dish (Pyrex like), let’s spread the chicken sauce in the bottom covering it with the smashed potatoes and sprinkling grated cheese. Fifteen minutes before serving, the dish should go in the oven to melt the cheese and to heat up a little more. Serve with fluffy white rice.

I’m adding this to my recipe collection! I love the smell of the bay laurel leaves softening the smell of the chicken – and, especially, relaxing with a glass of red wine as the sauce is simmering.

My take on salsa. 🙂 “The salsa hits your palate with sweet mango, fresh garden tomatoes, tangy lime and cilantro — a combination that prances through your taste buds to the “I’m so excited” from the Pointer Sisters. Then, it’s Rocky time; chipotle peppers and jalapeños come to life, giving your taste buds the final knockout.”

It was recently brought to my attention that food is one of the easiest ways to world build. I need to work on it more! I love the idea of exploring this as a writing prompt…

The last thing I ate was a blend of strawberry yogurt, cottage cheese, blueberries, and flax cereal flakes with raspberries. The yogurt and cottage cheese provide the container for the berry flavors, while the flax flakes provide the crunch. This is a morning blend – something to get one’s day off to a good start. Today it was almost noon before I created the mixture – first by thawing the blueberries in the microwave, adding the cottage cheese and the yogurt, then blending, while enjoying the transformation of the cottage cheese and yogurt into a deep purple hue. Just a little cereal adds a delightful crunchiness. The tanginess of the yogurt and the sweet pop of the blueberries dominate the more subtle flavors of raspberries and strawberries. This taste of morning is to be savored – not merely consumed.

How I miss cottage cheese! Great writing 😉

Thanks, Alison. Are you dairy sensitive? I would really miss cottage cheese too, if I could no longer have that.

Not really…. I used to have cottage cheese when I was an exchange student in Palo Alto back in 1984-85. Unfortunately, it is hard to find down here in Brazil – if I’m not mistaken, the last time I had it was in England a few years ago. I can’t imagine myself dairy sensitive, it’d be pretty tough.

I hadn’t thought about the possibility that you might be in a part of the world where cottage cheese wasn’t a common product. Is there anything similar in Brazil, such as fresh ricotta?

Cottage cheese is not a common product here. Brazilians are fond of cheese, but mostly mozzarella and lately, cheddar. Fresh ricotta is available, yes. Maybe I could try that instead, but the consistency and flavor are not the same though. Thanks for the tip!

No, fresh ricotta is not the same as cottage cheese, although they can be interchanged in recipes. I’m not sure I would like ricotta in my breakfast mixture.

I love this exercise! First time comment on here, but I’ve been following for a few months. Here it goes!

The butter sizzled as the pan slowly heated.  The bread browned; the desired crunch, not burnt, was the texture of the bread wanted.  The cheese needed to be gooey to be enjoyable, no one wants a grilled cheese that doesn’t haven’t melted cheese.  Impatient was the cook as the minutes ticked by.  She upped the heat and watched the bread and cheese even more closely.   Almost there,  almost done!  She took her eyes off the pan and opened the fridge door to get something to drink.   Left over lemonade was sitting in a pitcher.    She hadnt realized her fridge setting was so cold until she tried to pour the lemonade out, it was frozen slush!  Getting a fork she stabbed the lemonade until it dropped into the clear glass.  It was the perfect drink to have in her humid apartment.  Turning back to the pan she saw in disappointment the cheese was not yet melted.   She checked the bread, it had browned nicely.   She glared at the cheese,  she was hungry and wanted to eat!  Another minute passed by before she finally gave up,  it was good enough for her!  She slapped the two slices of bread and cheese together and sat down on her couch to enjoy her dinner as the fan whirled on.

Welcome! Congratulations on your first comment!

I love this article it is fun

The last thing made I a garlic and herb naan bread pizza. It was topped with freshly made homemade tomatoes sauce, sliced pepperoni and sliced red onion, with grated cheese and drizzle of barbecue sauce. Gentle cooked in oven until the cheese is melted and gooey and serve with a rainbow salad

I can agree I love this article is interesting and fun the last thing I made was after fourth of July because the store don’t have certain thing that I wanted but,I made baked beans and hotlinks. Sides were freshly greens,potato salad with a little bit of tang also with barbecue.The barbecue sauce made the hotlink splice but finally had fresh greens although, could had made on the fourth of July but it service it purpose well.

What I had for breakfast was over the exaggeration of a regular breakfast of eggs and toast. With two freshly baked, brown toast on the plate. I grabbed a knife and cut a beautiful square into each one. After taking out the squares I got ready for the eggs and pan. The pan (non-stickable), I left to heat on high on the stove. I ran to my, trying to reduce the amount of time I had and got two eggs and butter. I put both eggs both in a small bowl. Adding salt and pepper for taste, and some dry basil to top it all off. I mixed it all up, in a clockwise motion. When the eggs were ready and the pan was heated. I got the butter and smeared the surface of the pan. The yellow wonder melted elegantly. With the two cutten square toasts on the plate. I held each one and dropped one by one in to the bowl of egg. Coating them everywhere. Gently, raising the squares, I dropped them steadily. Quickly, the butter attacked the toast and began to fry it, lightly. Turning its color from yellow to a light sizzle of brown. Flipping them over once,with a pancake spatula. They were ready under a minute. I carried them on to the plate, where the two toast lay. After setting them down. It was the toasts turn now. Both in each of my hands I dropped them on the pan (without adding and additional butter) and carefully but swiftly, I poured the egg mixture into the hole of the toast evenly. The eggs slightly sizzled on the heat. With its aroma filling the kitchen. I waited for about a minute before checking to turn the delicacy. When underneath was a bright brown color, I turned both breads, and left the other side to cook. Finally they were both done. I setted the toasts on top of each other next to the square bread.

I sat down and had the delicious breakfast with a cup of coffee and milk. The bread mixture filled my mouth full. With its fluffy moisture. And the toasts made a beautiful crunchy sound when I bite in. When I came to the middle of the toast I was met with nothing, but soft, moist egg, that watered my mouth constantly, as I ate.

The house filled with the aroma of freshly fried chicken. The sound of the chicken frying in the pan was so hypnotizing. Just listening to it cook made your mouth water. As I took the chicken out it was so golden brown, it looked like it had sun rays coming off of it. Once the chicken was cool enough to place on the plate, I took a couple pieces. I sat down at the table, picked up a piece, a d bite into it. OH MY GOODNESS!!! every bit was as moist as the last one. The skin of the chicken was crispy you could here the crunch when you bite into it. I could have ate the whole bowl of chicken, but I had to save some for my mom. Man she better hurry up.

Your fried chicken sounds so good I can even smell it…love your description!

Thank you so much.

The first scent that hit my nose, when I stepped over the threshold, was yeast, as the oven warmth hit my face, and my daughter’s words flew through my mind ‘They have the best pizza in downtown, mom!” I went to the counter to peruse their slices and the aroma of basil, tomato, green peppers, pepperoni, and fragrant mozzarella cheese made my mouth water as my thoughts turned to whether buying a slice or a whole pie would suffice, once I saw the crusty perfection. Crispness rang through my teeth while the soft inner dough fluffed onto my tongue, grease from the pepperoni covered my lips, strings of cheese slid down my chin, the sauce sweetened my taste-buds making them scream with delight and my verdict was to never visit any other pizza place.

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Word lists, cheat sheets, and sometimes irreverent reviews of writing rules. kathy steinemann is the author of the writer's lexicon series..

300+ Ways to Describe Taste: A Word List for Writers

“Nothing takes the taste out of peanut butter quite like unrequited love .” ~ Charles M. Schulz in the persona of Charlie Brown

Why Should You Incorporate Taste in Your Writing?

Your prose or poetry doesn’t have to be tasteful, but the best creative works include the sense of taste.

Charles M. Schulz understood that and turned it upside down to make a point.

Taste is one of the most important senses. We might wake in the morning with a putrid flavor in our mouth. Our first urge is to rinse with mouthwash or drink a cup of coffee.

We celebrate special occasions with food. We’re always on the hunt for that extraordinary entrée with just the right combination of seasonings.

We recoil when something is too spicy, sour, or overcooked. We might forgive a restaurant for slow service, but not for a dish that doesn’t please our palate.

Add taste to your writing, and it will sizzle with new life.

How Can You Include Taste?

Besides the obvious, adding it with food, consider describing the tastes of other objects in your story’s environment. Here are a few to stimulate your creativity.

• blood from a split lip
• chemicals in swimming pool water that’s swallowed during a long swim or near-drowning
• coins a character in a period piece might bite on to see if they’re real
• grass or doggy-doo weed-whipped into the face
• ink from a pen that a nerd chews while thinking
• mud or rocks a child stuffs into the mouth while playing or pretending
• sweat trickling onto the lips during vigorous exercise or a high-speed chase
• water dripping off a frozen beard or mustache
• puzzle pieces crammed into a child’s mouth

A Few More Ideas for Props

B to W a baby soother, chewing gum, chewing tobacco, cigars/cigarettes, dental packing, dental procedures, dentures, fingernails, hair , heartburn, medication, mints, mud, ocean spray, phlegm, pipe tobacco, play dough, rain, a runny nose, shampoo, skin, smoke, snow, soap, a stole/boa/scarf, toothpaste, a turtleneck, wind

Taste Doesn’t Function in a Vacuum

Have you ever noticed that when your nose is plugged, your food tastes different? Taste and scent are connected. In fact, experts say these senses are our body’s way of identifying and interacting with the myriad of chemicals in our world. If you taste something, you can often smell it and vice versa. Likewise with texture.

Therefore, some of the following words could refer to scent or texture . Embrace these senses as well to produce the most vivid prose and poetry.

See also 200+ Ways to Incorporate Scent .

Here’s a List of More Than 300 Taste Adjectives

A and B acerbic, acidic, acrid, aged, alkaline, ambrosial, appetizing, astringent, barny, basic, benign, biting, bitter, bittersweet, bland, blissful, blistering, bloody, blubbery, boring, bracing, brackish, briny, brisk, bubbly, buttery, burnt, buttery

C caramel, cardboard, carbonated, caustic, celestial, chalky, charcoal, charred, cheesy, chewy, chocolatey, cinnamon, citrus, citrusy, clove-like, coarse, comforting, complex, concentrated, cool, coppery, corrosive, creamy, crisp, crumbly, curdled, curious, cutting

D and E delectable, delicate, delicious, delightful, delish, desiccated, distinct, divine, dreary, dry, dull, dusty, earthy, effervescent, eggy, elastic, elusive, enjoyable, exquisite

F faint, fatty, fermented, fibrous, fiery, filling, fishy, fizzy, flakey, flat, flavorful, flavorless, flavorsome, flowery, floury, foamy, foul, fresh, fried, frosty, fruity, full, full-bodied, fusty

G gamey, garlicky, gentle, ghastly, gingery, glacial, grainy, granular, grapey, grassy, gratifying, gravelly, greasy, green, gristly, gritty, grungy

H hard-to-chew, harsh, heady, healthy, hearty, heavenly, heavy, herbal, herbed, herby, honey, honeyed, hork-inducing, horsey, hot, humdrum

I to L icy, immature, indistinct, inedible, insipid, intense, invigorating, juicy, keen, leathery, lemony, light, limey, lip-smacking, lively, luscious

M malty, marinated, mature, medicinal, mellow, metallic, mild, mildewy, milky, minty, moist, moldy, monotonous, mouthwatering, muddy, mulled, multi-layered, mushy, musty, muted, mysterious

N and O nippy, nutty, obscure, odd, off, oily, oniony, overcooked, overdone, overpowering

P palatable, passable, pasty, peanutty, peculiar, pedestrian, peppery, perfect, perky, pickled, piquant, plain, pleasant, pleasing, plummy, polluted, potent, powdery, powerful, pungent

Q and R quenching, rancid, rare, red-hot, refined, refreshing, revitalizing, rich, ripe, robust, rotten, rough, rubbery

S salty, sandy, satiating, sating, satisfying, savory, scalding, scorched, scrumptious, searing, seasoned, sharp, sinewy, skunky, slaking, slick, slight, slimy, smoky, smooth, soapy, sodden, soggy, sooty, sophisticated, sour, sparkling, spiced, spicy, spoiled, spongy, squidgy, squishy, stale, starchy, sterile, strange, strident, stringy, strong, subdued, subtle, succulent, sudsy, sugary, sulfurous, superb, sweet, sweet-and-sour, syrupy

T tainted, tangy, tantalizing, tart, tasteless, tasty, tedious, tender, thick, thirst-quenching, tinny, titillating, toasty, toothsome, torrid, tough

U unappetizing, undercooked, underdone, under-ripe, unexciting, unflavored, uninteresting, unpalatable, unpleasant, unpretentious, unseasoned, unsalted, unsophisticated

V to Z vague, vanilla, velvety, vinegary, viscous, vivid, winey, waterlogged, watery, weak, well-done, wintry, wishy-washy, woody, yeasty, yummy, zesty, zingy

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5 thoughts on “ 300+ Ways to Describe Taste: A Word List for Writers ”

I’m so happy for all of these resources, Kathy! I expect I’m going to make extensive use of these, once I return to revising our manuscript.

Thanks, David. I find myself referring to them often as I work. Still many more to go before I’m ready to compile them into a book.

I’m curious what you’d compile for hair/heads/faces, to help describe distinguishable characters. Like widow’s peak, or face shapes, or beard styles.

Or words for describing someone the protagonist is infatuated with, or hates, or is afraid of. Words to describe specific types of relationships.

I’ve made note of all the ideas. At the rate I’m going, this could turn into a multi-volume series. Thanks!

Describing Food In Fiction

This article is about describing food in fiction in a realistic way. In this post, we look at describing different country’s military rations in particular.

So, let’s just say I stumbled across a strange but charming part of the internet during the pandemic. Apparently, there are people who review military rations (sometimes called rat packs) on YouTube . And, some of them have millions of subscribers.

I’m not a military person, but I still found their content strangely engaging and satisfying. Probably because it is about people in a tough situation making the best of limited food choices. Anyway, please join me in my madness for this brief jaunt down an oddly charming path.

Food is something we can all relate to and it should carry weight in a story. It is also the most fascinating aspect in describing a world .

• The Harry Potter  series has magical food that is almost alive, like chocolate frogs that jump and candy beans that come in literally any flavour.
• Game Of Thrones is notorious for its double-page descriptions of feasts.
• The Lord of the Rings  has magic elf bread that does not go stale.

But, I have noticed that most war stories that I read will just say: “They took out their rations and ate.”

This is a missed opportunity!

Everyone can relate to food and it should be used as an easy way for us to identify with the characters of any book. (It is also a good way to include the five senses .)

I will give two examples of military rations (rat packs) to show you how this works.

Modern Warfare Rations

What a country feeds its soldiers tells you everything you need to know about the psyche of that country.

You can tell by a modern South African Rat Pack:

• That the country is strapped for cash. With packaging being kept to a minimum and luxuries such as chocolate and coffee being cheap and nasty.
• That they expect their people to be in hot places with bad water. Thus 10 water purification tabs and 6 electrolyte drink mixes are included.
• That this is a peacekeeping and not a war time ration. Why? Because all the main courses need 45 minutes to heat and prepare. But it’s not a bad meal once it’s hot – lamb stew and chicken biryani are on the menu.

Read the example of how to use this ration pack in fiction at the end of the post.

While an American MRE (Meal Ready To Eat) tells you:

• This is designed by a runaway budget. The MRE comes with self-heating, flameless ration heaters. It has 23 menus. Each contains enough calories to feed two people, has a main, a desert, and snack foods, and it also has chocolate bars and protein drinks.
• Science is the driving force of this army. There is a MRE developed pizza that can be kept at room temperature for years. Its drinks and foods are designed for the optimal comfort of its soldiers so that they can perform well in the field. Their meals are well thought out and are able to be eaten warm or cold in a short period of time.
• It is designed for a mobile active military. MREs are light and easy to transport. They are waterproof and last years of rough treatment. They can be deployed to a jungle or a desert. They also have cold weather variants for winter operations.

Note: Both of these are actually quite good rations . Unlike the Israeli rations, which are basically just cans of tuna and halva spread.

Describing Them

In these images, you can see that modern armies have modern-looking rations.

• Most don’t have cans of food. Why? For weight reasons, although poorer countries still do. And, countries like Spain do due to higher demand for better-tasting canned foods.
• They come with matches and spoons and waterproof bags.
• The American MRE has a sturdy spoon that can be used for anything while Eastern European countries use cheap, brittle ones that will break if you look at them wrong.
• The Australians have rations that are tough and built to withstand extreme heat. They have freeze-dried foods that won’t go off.
• On the other hand, Canada gives its armed forces Kit Kats and Nestle cappuccinos.
• Communist China and its People’s Liberation Army have Spartan meals that are science-based and are apparently among the worst in the world. But, they do provide perfect nutrition if you can stand the taste.

Think about how long the troops would have to prepare and eat these meals. Would it be like camping or would they be eating an energy bar on the run? Describe what they  taste ,  smell ,  hear ,  touch , and  see .

Words To Use

American and French rations are amongst the best. The only way to describe some of the items on the MRE is “decadent”. While French rations are “gourmet”.

You may want to describe luxury items like candy as “morale boosting” and meals as “savoury” and “comforting”. On the other hand, with some rations, you could say it was “utilitarian” at best, and perhaps “barely adequate” in some cases.

Early Modern/Colonial Rations

Early modern rations were mostly concerned with foods that would last on long journeys.

For sea voyages, foods like sauerkraut and ship’s biscuit were used. Grains like oats, rice (in Asia), and ground corn (in America) were carried in quantity.

Ship’s biscuits were not nice, fluffy, sweet butter biscuits. They were just flour and water (and salt if it was available). They were packed into a dense dough and baked as many as four times to kill all the germs in them.

If packed well, they would last 10 years, but they usually began to show maggots after a few months.

In these times, sailors would either scrape off the maggots or they would just boil them with the biscuits. The biscuits were too hard to eat raw. They needed to be soaked in water to soften. Most often, they would just boil them into a porridge or “potage” as they called it.

Sometimes, they would grind them up into flour and use them to make a new bread with the texture of cornbread.

During the American Civil war, each troop was allotted one pound of salted meat a day. They almost never got it and, when they did, they complained about it being rotten or underweight.

The meat was tough and heavily salted. It would smell of ammonia. They would first need to wash it in water to remove the salt. There was too much salt for a person to eat without being poisoned. Often, they would boil it with sauerkraut and any wild herbs they could find. This would be the best they could hope for in the field.

Meal times would last hours. The troops would try to prepare what they could in advanced for the next day to reduce time, but it still took up a good chunk of the day.

Breakfast would be a cold porridge cooked the night before. It was probably salted but unsweetened.

Be sure to speak of the hardship it caused to supply troops. These meals were probably stolen from farms or taken from factories at cost.

The troops would need to spend a great deal of time on food preparation each day. They would need to build fires and boil water for drinking. They would have to roast coffee beans. if they could get them.

They would also need to make separate and higher quality foods for officers.

They used a great deal of camping equipment, like stand-pots, spits, Dutch ovens, and fire tongs. This needed to be cleaned and packed for transport.

Writers should note all these inconveniences and the effect they would have on the people in their stories. Remember to describe what they taste , smell , hear , touch , and  see .

“Tasteless”, “lightweight”, “soured”, “spoiled” and “poorly thought-out”.

For example: ‘The Italian army thought it was a good idea to take lightweight, tasteless pasta into a desert. The colonial troops had to put up with three-year-old spoiled sauerkraut, soured water, and spoiled meat. Neither had been well thought-out.’

Two Examples Of Writing About Rat Packs In Fiction

Below are examples of how you could use the American and South African military rations in a story.

I hope you’ve had fun looking at these rat packs with me. Whatever type of food you’re describing, take time to do some research.

If you’re looking for help with setting, buy our Setting Up The Setting Workbook .

Christopher writes and facilitates for Writers Write. Follow him on Twitter:  @ChrisLukeDean

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Top Tip : Find out more about our  Writing Courses .

• Christopher Luke Dean , Description , Featured Post , Setting

1 thought on “Describing Food In Fiction”

I wrote a blog post on using the FIVE SENSES after a trip to Italy. In it I described food as well. If you’d like to read it, here is the link: https://thewritersinresidence.com/2018/08/01/never-a-senseless-moment-writing-the-big-five/

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Top 10 Mouthwatering Food Writing Examples That Will Leave You Hungry for More

Discover our guide with mouthwatering food writing examples that will make you want to lick the page as you imagine the tantalizing flavors the writers describe.

Have you ever read something and felt you could taste what the writer described? If so, then you’ve read a great example of food writing . This particular writing style covers many specific genres and voices, but at its heart, it’s about making you want to eat and enjoy your food. But what makes a food writer stand out from other types of authors? What makes one restaurant reviewer a better read than another?

Food writing is unlike other types of copywriting , where you can write how you think. There are many popular articles about eating healthy food .  Food writing must make the people who read the work desire to eat the food. It has to leave them with mouths watering and stomachs grumbling.

This type of writing is a very creative nonfiction genre, and if you’re ready to dabble in it, one of the best ways to learn what to do is to look at examples of great food writers . This list will showcase some of the best examples of food writing that you can learn about as you work toward becoming a food writer. You might also be interested in our tips for writing about food .

• 1. The Art of Eating by M.F.K. Fisher
• 2. The Omnivore’s Dilemma by Michael Pollan
• 3. Kitchen Confidential by Anthony Bourdain
• 4. Salt, Fat, Acid, Heat by Samin Nosrat
• 5. Tender at the Bone by Ruth Reichl
• 6. How to Cook a Wolf by M.F.K. Fisher
• 7. Heat by Bill Buford
• 8. Blood, Bones & Butter by Gabrielle Hamilton
• 9. My Life in France by Julia Child
• 10. Feast: Food to Celebrate Life by Nigella Lawson

Start Reading About Food to Become a Food Writer

1. the art of eating  by m.f.k. fisher.

The Art of Eating  deserves a top spot on the list because its author, M.F.K. Fisher, was one of the first food writers to be published. This book combines five of her works into one volume:  Serve it Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me  and  An Alphabet of Gourmets . In this book, Fisher uses wit to give her opinion about food, how to best prepare and how to eat it.

Interestingly, even though the book was first published in 1954 and the first work it contains was published in 1937, her descriptive language makes it applicable to modern readers. After all, we all must eat, and Fisher believes we might as well enjoy doing so. Here are some examples of Fisher’s descriptive, witty language as she describes good food.

• “[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
• “You may feel that you have eaten too much…But this pastry is like feathers – it is like snow. It is in fact good for you, a digestive!”
• “It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.”

• Used Book in Good Condition
• M.F.K. Fisher (Author)
• English (Publication Language)
• 784 Pages - 02/20/2004 (Publication Date) - Harvest (Publisher)

2. The Omnivore’s Dilemma  by Michael Pollan

In   The Omnivore’s Dilemma , Michael Pollan investigates the environmental effects of the foods humans consume. He delves into the dilemmas created by the food industry. Pollan opens the book by following a calf from birth to slaughter, exploring everything the animal eats and the overall environmental effect of raising it. Next, he takes his investigative journalism to the organic food world, discovering that going “organic” or “free range” may not be as beneficial as the labels make one think.

Finally, he explores sustainable options, such as multi-species farms with practical cycles that support the growth of multiple types of food or the option to revert to hunter-gatherer style eating. The Omnivore’s Dilemma uses investigative journalism to explore the realities of the food industry. Below are some examples of Pollan’s writing:

• “The Omnivore’s Dilemma is about the three principal food chains that sustain us today: the industrial, the organic, and the hunter-gatherer. Different as they are, all three food chains are systems for doing more or less the same thing: linking us, through what we eat, to the fertility of the earth and the energy of the sun.”
• “Except for the salt and a handful of synthetic food additives, every edible item in the supermarket is a link in a food chain that begins with a particular plant growing in a specific patch of soil (or, more seldom, stretch of sea) somewhere on earth.”
• “You are what you eat, it’s often said, and if that is true, then what we mostly are is corn – or, more precisely, processed corn.”

• Pollan, Michael (Author)
• 450 Pages - 08/28/2007 (Publication Date) - Penguin (Publisher)

3. Kitchen Confidential  by Anthony Bourdain

Kitchen Confidential  is a food memoir by Chef Anthony Bourdain. In the book, he explores not only his cooking but also his sordid past. The book is filled with humor and explores some of the tricks of the trade of the world’s most elite chefs. This memoir made Anthony Bourdain a well-known name in the food world long before he created his television shows. Below are examples of Bourdain’s writing:

• “Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.”
• “Garlic is divine. Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”
• “At the base of my right forefinger is an inch-and-a-half diagonal callus, yellowish-brown in color, where the heels of all the knives I’ve ever owned have rested, the skin softened by constant immersion in water. It distinguishes me immediately as a cook, as someone who’s been on the job a long time. You can feel it when I shake my hand, just as I feel it on others of my profession. It’s a secret sign, a sort of Masonic handshake without the silliness.”

4. Salt, Fat, Acid, Heat  by Samin Nosrat

Salt, Fat, Acid, Heat  is a  New York Times  bestselling book by Samin Nosrat. The work shows the author’s approachable writing style as she discusses how to cook with the style of a calm, clear teacher. This writing style is not surprising because Nosrat is a teacher who has educated some of the world’s top chefs.

The book’s writing style is narrative, even though the author’s teaching people how to cook, and it has over 150 illustrations that help people understand how to implement the techniques she shares. It has 100 essential recipes and variations, making it a modern home chef’s go-to cookbook. Below are examples of  Samin Nosrat’s writing

• “Let all meats—except for the thinnest cuts—come to room temperature before you cook them. The larger the roast, the earlier you can pull it out of the fridge. A rib roast should sit out for several hours, while a chicken needs only a couple,”
• “Though we typically turn to sugar to balance out bitter flavors in a sauce or soup, it turns out that salt masks bitterness much more effectively than sugar. See for yourself with a little tonic water, Campari, or grapefruit juice, all of which are both bitter and sweet. Taste a spoonful, then add a pinch of salt and taste again. You’ll be surprised by how much bitterness subsides.”
• “Beef When solid, it’s called suet. Liquid, it’s called tallow.”

• More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *
• Hardcover Book
• Nosrat, Samin (Author)
• 480 Pages - 04/25/2017 (Publication Date) - Simon and Schuster (Publisher)

5. Tender at the Bone  by Ruth Reichl

Another food memoir,  Tender at the Bone: Growing Up at the Table  by Ruth Reichl, recalls what life was like for a culinary legend who grew up in New York City and Connecticut in the 1950s. A master storyteller, Reichl can tell the familiar stories of life as a child and adolescent while tying these tales to the food she was surrounded by at the time. The book takes a linear approach to telling the story of Reichl’s childhood.

In many ways, she found her life defined by food, and through the retelling of the story, she weaves in plenty of humor and some of her favorite food recipes. This book is a  New York Times  bestseller, and reading it shows clearly why the author is one of the top writers for today’s best food magazines and essay columns. Below are examples of   Ruth Reichl’s writing:

• “We waited, eating resilient, deeply satisfying bread dipped in spicy oil that tasted exactly like fresh olives. Doug reached out and stroked my knee and I had a sudden conscious thought that I was happy.”
• “I was slowly discovering that if you watched people as they ate, you could find out who they were.”
• “It was Mac who first made me think about the way food brought people together — and kept them apart.”

• Reichl, Ruth (Author)
• 320 Pages - 05/25/2010 (Publication Date) - Random House Trade Paperbacks (Publisher)

6.  How to Cook a Wolf  by M.F.K. Fisher

At its surface,   How to Cook a Wolf   is a cookbook. Yet it’s much more than that when you look a little closer. This book was published during World War II, and its many tips and tricks are about being resourceful and creative in the kitchen when supplies are scarce. In the book, she gives readers a “chin-up” attitude toward shortages, writing about foods that were available rather than ranting about those that weren’t.

The author believes that food, even when sparse, should still taste good and look appealing, and she provides practical tips on how to do this. The “wolf” in the title is the imaginary wolf at the door in times of scarcity, not a real wolf in someone’s kitchen. Here are some examples of M.F.K. Fisher’s writing:

• “All men are hungry. They always have been. They must eat, and when they deny themselves the pleasures of carrying out that need, they are cutting off part of their possible fullness, their natural realization of life, whether they are poor or rich.”
• “And any kitchen idiot would know enough to core the apples.”
• “I think soup-pots should be made fresh now and then, like people’s minds at the New Year. They should be emptied and scrubbed and started over again, with clean water, a few peppercorns, whatever little scraps are left from yesterday, and then today’s bones and lettuce leaves and cold toast and such. Set at the back of the stove and left to summer, with an occasional stir from the cook, they can make a fine, clear stock for sauces as well as a heartening broth.”

• 224 Pages - 10/01/1988 (Publication Date) - North Point Press (Publisher)

7. Heat  by Bill Buford

Author  Bill Buford  thought of himself as a decent cook, yet he always wondered what kind of cook he would be if he were working in a professional kitchen. When Mario Batali’s three-star restaurant in New York, Babbo, offered him training, he took it. Buford quickly found himself under the management of Batali, and it was not long before he ended up in an apprenticeship in Italy with some of the top culinary masters in the world.

  Heat  follows him on this journey. It serves as a memoir of the time in the kitchen while also chronicling Buford’s rise to fame in the world of food. The book also explores why food and food writing matters. It stands out among food writing because it shares personal experiences and shows behind-the-scenes looks at the world of food, all with plenty of passion woven in. Below are some examples of Buford’s writing style:

• “A dish was a failure because it hadn’t been cooked with love. A dish was a success because the love was so obvious. If you’re cooking with love, every plate is a unique event—you never allow yourself to forget that a person is waiting to eat it: your food, made with your hands, arranged with your fingers, tasted with your tongue.”
• “Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don’t know because they don’t learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.”
• “I found, cooking on the line, that I got a quiet buzz every time I made a plate of food that looked exactly and aesthetically correct and then handed it over the pass to Andy. If, on a busy night, I made, say, fifty good-looking plates, I had fifty little buzz moments, and by the end of service I felt pretty good.”

• Buford, Bill (Author)
• 336 Pages - 06/26/2007 (Publication Date) - Vintage (Publisher)

8. Blood, Bones & Butter  by Gabrielle Hamilton

Gabrielle Hamilton owns an acclaimed New York restaurant named Prune, and   Blood, Bones & Butter  is her memoir of how she journeyed through various kitchens to land her way in the ranks of the world’s top chefs. The book opens in the rural kitchen of her childhood home, then moves to her time exploring Europe, where she dined with strangers. Finally, she lands in Prune, where she faces many challenges in getting the restaurant off the ground. Throughout the book, she is raw and honest in her storytelling and weaves in many food topics. Below are some examples of Hamilton’s writing style:

• “It’s hard to cook for kids, and when something doesn’t appeal to them, instead of saying a polite no thank you, they instead break into a giant yuk face and shriek “eewww” right in front of you, as if you had no feelings at all.”
• “Because so much starving on that trip led to such an enormous amount of time fantasizing about food, each craving became fanatically particular. Hunger was not general, ever, for just something, anything, to eat. My hunger grew so specific I could name every corner and fold of it. Salty, warm, brothy, starchy, fatty, sweet, clean and crunchy, crisp and water, and so on.”
• “No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.”

• Great product!
• Hamilton, Gabrielle (Author)
• 320 Pages - 01/24/2012 (Publication Date) - Random House Trade Paperbacks (Publisher)

9. My Life in France  by Julia Child

Chef  Julia Child  is known for her cookbook  Mastering the Art of French Cooking  and her television show  The French Chef,  but her book  My Life in France  is more of a memoir exploring her time living in France and what it taught her about French cuisine and cooking. This period spent living in France gave her a passion for cooking and teaching about cooking. It explores the spirit Julia had to embrace as she honed her cooking and writing skills to become one of America’s top cooking personalities. Below are some examples of Julia Child’s writing:

• “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
• “Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, ‘scientific’ though. I was thirty-seven years old and still discovering who I was.”
• “Good French cooking cannot be produced by a zombie cook.”

• julia child, french school,
• true life story, strong female personality
• inspiration
• Love for life, love for food
• humor, determination, discovery of one's self, true calling

10. Feast: Food to Celebrate Life  by Nigella Lawson

A list of the best food writing examples would not be complete without a cookbook making the ranks, and this one is a great choice. Food essay writer  Nigella Lawson  is known for her columns in well-known print publications, but she also has several bestselling cookbooks to her name, and  Feast: Food to Celebrate Life  is one of them.

In the book, Lawson pulls together step-by-step recipes and tips to pull off holiday celebratory feasts, but the meals are good enough to use year-round. Unlike many cookbooks, it brings plenty of humor into the recipes, and you can tell they’re written by someone who is a self-proclaimed food critic.

Below are examples of Nigella Lawson’s writing:

• “In which case, take off the foil, and add the golden paneer cubes, warm them through and revel in the glorious Bollywood brightness of the dish.”
• “Put the oil into a large skillet–one big enough to take all the ingredients later–and while it’s heating up, cut the paneer into 1/2-inch cubes. Tumble half of them into the hot oil, and fry until they are golden, removing to a double thickness of paper towel.”
• “We use food to mark occasions that are important to us in life.”

• Lawson, Nigella (Author)
• 480 Pages - 10/27/2004 (Publication Date) - Hyperion (Publisher)

Whether you’re considering a freelancing career as a food critic or want to learn more about your favorite foods, the best place to start is with these food writing examples. From cookbooks to memoirs to investigative journalism, these examples show that there are many ways to write about food, and you can use a variety of voices to do so too.

This also means there is room for a new voice in the food writing world. Studying them carefully will show you what it takes to write about food, and they may inspire you to find your own food writer’s voice. If you’re a foodie and a writer, consider transforming that into a lucrative career or side gig as a food writer.

Reading to begin writing? Check out our guide to self-publising on Amazon !

Describing a food: The good, the bad, and the ugly

by Kim Kautzer | Jul 30, 2018 | Teaching Homeschool Writing

I love the deliciousness of certain words—the way something as ordinary as chocolate can take on an entire new personality when dressed up with adjectives like warm, rich, thick, gooey, chilled, creamy, or frothy. 

Such descriptive words bring everyday foods to life.

Magazine writers, cookbook editors, food bloggers, and restaurant reviewers are experts at describing a food. They definitely know the value of a well-turned phrase! Using appetizing words like simmering, hearty, robust, browned, and spicy,  they tempt the reader to try a new recipe or visit an out-of-the-way cafe with enticing offerings like these:

The cake looked like a homespun masterpiece.    It was fluffy as a pillow, toasty brown, and shot through with plum-colored swirls.   Serious Eats

This cream of mushroom soup hasn’t lost one jot of its butter-laden, cognac-kissed suavity. “Soup” is too prosaic a term for the pungent, earthy silkiness in every bowlful. Fungi beg for the honor of giving their lives this way. 239 Best Dishes to Eat in Philly

Plump shrimp, sautéed with chile flakes and served with a salad of oyster mushrooms, cucumber and corn, turned out to be everything I wanted on a Saturday morning: fresh, vibrant and crunchy, with just enough spicy zing to wake me up . Salma Abdelnour, Best Restaurant Dishes of 2007

A wild array of textures—the shattering, airy crunch of meringue at the edges, and the softer one of toasted almonds, with rolling bubbles and pockets skittering across the surface. They’re more relaxed than a Florentine, more lightweight than a brittle. And they’re altogether really lovely over a cup of coffee with an old friend.   Food52

I could marinate in these all day. Pun intended.

Ah, but it’s also possible to describe a food—even one you normally like—in a way that totally robs the joy of eating it. Or to describe “iffy” foods like okra, black licorice, or liver and onions that are popular enough with some folks, but we just can’t abide ’em.

“ Yucky Foods Worth a Second Taste ” tells why some people don’t like—among other foods—tomatoes. Given the description, I can understand why! To me, a good tomato is ripe, sweet, and juicy. But as the article explains, the “slimy, jellylike substance around the seeds, thin skin, [and] grainy pulp” send some people running from this salad staple.

Whoa. Almost had the same effect on me.

And last week, a friend’s Facebook status lamented the horrors of a recent fast food experience. She complained:

Just had the worst breakfast [I have] *ever* had. Ever. I love Sausage McMuffins and went for Burger King’s knock off. Imagine an English muffin soaked in artificial butter oil, toasted, assembled with a spongy egg-like substance, cheese whiz or something, and a sausage puck. Now, wait a few hours, microwave until completely indestructible, and serve to an unsuspecting consumer. It was malevolently bad.

Melanie’s description has had its effect. Off to BK, anyone?

And this description of how to eat raw oysters , though intended to set the novice at ease, sure doesn’t inspire me to rush out to my nearest oyster bar!

Stay calm when faced with a half-dozen to a dozen barnacled, irregular and slimy oysters set on your party’s table. If you’re an oyster eating novice, attempt to suppress the look of horror at not only the aesthetics of the shellfish, but how you’re going to manage extracting the oysters from their watery home.

And the Ugly

Then there’s just plain ugly food.  You know the kind I’m talking about: Undercooked. Overcooked. Burned. Mystery meat lurking in an old margarine tub at the back of the fridge. An unnamed vegetable weeping at the bottom of the crisper. The leftover cup of grayish, congealed gravy. Things sprouting fur and fuzz.

The stuff no one wants to—or should ever—eat.

Some people are experts at describing a food that’s ugly. In children’s literature, Shel Silverstein and Roald Dahl pretty much top the list. Silverstein’s poem “ Sarah Cynthia Sylvia Stout Would Not Take the Garbage Out ” contains some of the very best of “worst food” descriptions you’ll find! Adjectives like grisly, gloppy, withered, rubbery, curdled, and moldy perfectly describe a food that, to put it kindly, is beyond its prime. Here’s an excerpt:

. . . Prune pits, peach pits, orange peels, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans, and tangerines, Crusts of black-burned buttered toast, Grisly bits of beefy roast. The garbage rolled on down the halls, It raised the roof, it broke the walls, I mean, greasy napkins, cookie crumbs, Blobs of gooey bubble gum, Cellophane from old bologna, Rubbery, blubbery macaroni, Peanut butter, caked and dry, Curdled milk, and crusts of pie, Rotting melons, dried-up mustard, Eggshells mixed with lemon custard, Cold French fries and rancid meat, Yellow lumps of Cream of Wheat. . .

It’s a fun poem! Hope you’re inspired to read the whole thing.

So there you have it— the Good, the Bad, and the Ugly of describing a food. Have I whetted your appetite for descriptive writing? If so, I challenge you and your kiddos to grab a food from the refrigerator, study it carefully, and come up with a list of words to describe it—for better or for worse. And if you’re brave enough, leave a comment sharing your lists with us. We’re hungry to read them!

If you’re looking for curriculum to help your students write more descriptively, consider WriteShop Primary Book C for grades 2-3, WriteShop Junior Book D for grades 3-4 (or even grade 5) and WriteShop I for grades 6-10. WriteShop I has a great lesson on describing a food, but each of these levels offers several lessons on concrete description that will draw out the best in your young writers and make their writing sparkle with interesting, colorful vocabulary.  

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How to Describe Delicious/Disgusting FOOD

Food is an important part of making a story feel real.

Let’s take a look at some examples from books, then practice writing our own tasty/terrifying descriptions of food together!

During the last stream, a subscriber requested that we go over how to write delicious/disgusting food.

Watch what we did here, or scroll down for highlights.

How to Write Delicious/Nasty Food

• Food is an important part of a good story: what kinds of food your character eats, how they eat it, what they think about it, and more are important in making your story feel real
• If your character is eating something good, then you want the reader to feel like they’re eating it too; if your character is eating something awful, then you want the reader to cringe in pain
• So let’s take a look at some examples of food in stories, then practice writing our own together!

Hunger Games (pg. 9)

Gale spreads the bread slices with the soft goat cheese, carefully placing a basil leaf on each while I strip the bushes of their berries. The food’s wonderful, with the cheese seeping into the warm bread and the berries bursting in our mouths. Everything would be perfect if this was really a holiday. But instead we have to be standing in the square at two o’clock waiting for the names to be called out.

• The main takeaway here is that verbs can show off the food more powerfully than adjectives
• “The cheese seeping into the warm bread” and “the berries bursting in our mouths” is much more effective than “smooth cheese” and “juicy berries”
• Make the food the subject of the sentence rather than the object: instead of “there were apples on the table,” try something like “apples glistened on top of the table”

Hunger Games (pg. 65)

He presses a button on the side of the table. The top splits and from below rises a second tabletop that holds our lunch. Chicken and chunks of oranges cooked in a creamy sauce laid on a bed of pearly white grain, tiny green peas and onions, rolls shaped like flowers, and for dessert, a pudding the color of honey. What must it be like, I wonder, to live in a world where food appears at the press of a button? Days of hunting and gathering for this one meal and even then it would be a poor substitution for the Capitol version.

• The main takeaway here is that food description is most interesting when it relates to the character eating it
• Describing random meals in detail is not interesting, but describing specific meals for specific reasons is compelling
• Here, Katniss has never had a meal this grand before, and her mind goes to how hard she’d have to work for it, which makes it feel more impactful

Name of the Wind (pg. 138)

I sat on the stone by the edge of the pool. I stripped the leaves from the stalks of motherleaf and ate one. It was rough, papery, and bitter. I ate the rest but it didn’t help. I found some shelf fungus growing on a dead tree and ate it after washing it in the pool. It was gritty and tasted like dirt. I ate all I could find.

• The main takeaway here is that bad food description is very impactful when it uses non-food words
• Here, “papery,” “gritty,” and “dirt” are all words rarely used to describe appetizing food, so they instinctually make you recoil when you read it
• Combined with the desperation of the main character to consume it despite the readers disgust, it’s a very effective scene

Name of the Wind (pg. 169)

I made it to my hidden place, where the roofs of two buildings met underneath the overhang of a third. I don’t know how I managed to climb up there. Inside the blanket was a whole flask of spiced wine, and a loaf of fresh bread nestled next to a turkey breast bigger than both my balled fists. I wrapped myself in the blanket and moved out of the wind as the snow turned to sleet. The brick of the chimney behind me was warm and wonderful.  The first swallow of wine burned my mouth like fire where it was cut. But the second didn’t sting nearly so much. The bread was soft and the turkey was still warm.  I woke at midnight when all the bells in the city started ringing. A new year had begun. 

• The main takeaway here is that sometimes you can say a lot by saying very little
• The only description of the food we get here is that “the bread was soft and the turkey was still warm,” but it’s effective because of the contrast with the surroundings, and the horrible past of the character (when he was eating fungus)
• Knowing when to juice up the food description vs. tone it down is hard, but sometimes less can be more

After that, chat shared some images of food for us to describe in delicious/disgusting ways.

Here’s what we came up with:

#1. Quadruple Bypass Burger

DELICIOUS The burger was a promise of an hour of bliss between two buns. Four patties, eight slices of bacon, dripping juices down the slices of cheese, tomatoes and onions gluing it all together. A leaning Tower of Meats-a, each layer another delicious floor for my tongue to peruse. New sights, smells and tastes to remember on my fantastic trip to this exotic location. Bon voyage , my arteries! We will go on this heart-pounding adventure together. NASTY Watching the man at the other table eat the quadruple bypass burger was like seeing a birth in reverse. Something being shoved into someone that just wasn’t right, didn’t belong in this world, fluids and specks of flesh dribbling as the two bodies oozed together as one. He slurped it up, inch by inch, like a wide-eyed snake thrusting an even bigger snake down its throat. I couldn’t believe this was legal , much less allowed to be happening in front of people eating. 

#2. Pig on a Spit

DELICIOUS There’s something primally satisfying about roasting a pig on a spit. The way the skin snaps and crackles, releasing hisses of juice into the fire, slowly crisping to an orange-brown sunset. A thin coating of maple sugar glaze locks in the sweet tenderness beneath, glistening in the gentle lappings of the fire. Just imagining puncturing the smoked skin into the succulent meat below was plenty to set my mouth to waterfall-mode. I was a shoo-in to win this year’s BBQ Sauce King crown. NASTY Despite the heat of the fire pit, seeing the pig on the spit sent a chill through me. The way it hung there, impaled through its mouth, its face seared in agony, as it slowly rotated over the flames while the onlookers chatted about football and sipped beers. They were the devils in this pig’s hell, calloused to its suffering on display.  All I could imagine was myself, stretched across the fire, a splintered stake running through me, scorching my skin black as I screamed and the devils stabbed me with sharpened thermometers to see if I’d hit that juicy 180 degrees yet. It was time to sow some discord at the BBQ Sauce King Festival.

Be sure to check out the video for dramatic readings and more descriptions from viewers!

If you want to join us and help write a story by trolling in chat, or share your own writing for feedback, then we’d love to have you join us on Twitch .

And you missed the stream, you can still watch them on the  YouTube channel  or  watch the full stream reruns .

Hope to see you next time, friend!

Describing Food (Journal Worksheet Wednesday)

• Writing Worksheets

Writing Journal Worksheet – Food (PDF)

One of my favourite prompts from Writing Down the Bones is Goldberg’s advice to write about food…

“If you find you are having trouble writing and nothing seems real, just write about food. It is always solid and is the one thing we all can remember about our day… From the table, the cheese, the old blue-eyed friend across from you, from the glasses of water, the striped tablecloth, fork, knife, thick white plate, green salad, butter, and glass of pale pink wine, you can extend yourself out in memory, time, space, thought, to Israel, to Russia, to religion, the trees and the sidewalk. And you have a place to begin from, something concrete, palatable, clear, right in front of your face.” – from Writing Down the Bones by Natalie Goldberg

Try some of the prompts in this worksheet, or some of the scene ideas below. I’m sure you’ll be surprised by how much you have to say about food!

Ideas for Food Scenes

• A dinner date
• A business dinner
• A victory feast
• A wedding reception
• A school cafeteria
• A prison cafeteria
• A family reunion dinner
• A refectory
• A last meal on death row
• A TV dinner
• Breakfast in bed
• A food fight
• A solitary meal
• Lunch in the car
• Hunting for food
• Storing/packing food
• A cooking/baking contest
• Grocery shopping
• Cooking dinner
• A food delivery
• An airplane meal
• A hospital cafeteria
• A packed lunch
• Ordering food
• Picking food
• Serving food
• Sharing a meal
• Throwing away food
• Scavenging/foraging
• Playing with food
• Waiting for food
• Setting the table
• Queuing for food
• Clearing the table
• Growing food
• Washing dishes
• A soup kitchen/food bank
• A food shortage
• A cookery class
• Food poisoning
• A dinner party
• A food offering/sacrifice
• Synthetic/ersatz food
• Making preserves/pickles
• Illegal/forbidden foods
• Trying a new food
• A feast for the gods

P.S. You may also enjoy the Description and Senses worksheets.

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The Culinary Lexicon: When and How to Use Vocabulary Words to Describe Food in Creative Writing

Top 50 Vocabulary Words with meanings and examples used to describe food in Creative Writing.

Table 1: Vocabulary Words

This is part 2 and the continuation from this Creative Writing Course Chapter Primary PSLE Creative Writing Skills: Food

Back to our main article:  English Primary Overview

Table 2: Vocabulary Words 26-50

Introduction:

The intricate relationship between food and the human experience has been a powerful theme throughout the history of literature. Food often plays a significant role in storytelling, offering unique opportunities for authors to convey emotions, cultural nuances, and symbolic meanings. In creative writing, describing food in vivid and engaging detail can not only enrich the narrative but also evoke a strong sensory and emotional response from readers. This essay will explore the various ways in which vocabulary words can be employed to describe food in creative writing, offering insights and strategies that authors can apply to their work in order to achieve the level of intelligence and sophistication worthy of a Pulitzer Prize winner.

Section 1: Understanding the Role of Food Description in Creative Writing

1.1 The Multifaceted Significance of Food in Literature

Food, in literature, serves various functions, from driving the plot and creating atmosphere to revealing aspects of a character’s personality or social status. Food can also symbolize cultural and personal identity, acting as a powerful connector to memory, heritage, and tradition.

1.2 The Sensory Experience of Food and Its Impact on the Reader

The sensory experience of food – its taste, aroma, texture, and appearance – can be incredibly evocative and impactful for the reader. By employing rich and varied vocabulary to describe food, authors can create a multisensory experience that transports the reader into the narrative, engaging not only their minds but also their senses.

Section 2: Strategies for Incorporating Food Description into Creative Writing

2.1 Selecting the Right Vocabulary for the Narrative Context

Choosing the appropriate words to describe food is crucial for capturing the essence of a particular dish, ingredient, or culinary experience. Authors should consider the tone, setting, and cultural context of their narrative when selecting vocabulary to ensure that their descriptions are accurate, evocative, and in harmony with the overall story.

2.2 Balancing Specificity and Universality

In order to create engaging and relatable descriptions of food, authors should strike a balance between specificity and universality. While specific and unusual food terms can add authenticity and richness to a narrative, they should be used in conjunction with more familiar and universal terms to ensure that the reader can fully grasp and appreciate the description.

2.3 Utilizing Food Description to Enhance Characterization and Atmosphere

Food descriptions can be used not only to convey sensory experiences but also to develop characterization and create atmosphere. By thoughtfully incorporating food-related vocabulary in their narratives, authors can provide insights into a character’s background, personality, or emotional state and evoke a particular mood or atmosphere.

Section 3: Examples of Food Vocabulary and Their Use in Creative Writing

3.1 Succulent

Meaning: Tender, juicy, and full of flavor.

Usage: In a narrative centered around a family gathering, an author might describe the “succulent” roast that serves as the centerpiece of the meal, evoking a sense of warmth, abundance, and celebration.

3.2 Piquant

Meaning: Having a pleasantly sharp or spicy taste.

Usage: In a story set in an exotic locale, an author could introduce the reader to the local cuisine by describing the “piquant” flavors of the dishes, conveying a sense of adventure and exploration.

3.3 Ambrosial

Meaning: Extremely delicious or pleasing to the taste; food of the gods.

Usage: In a romantic narrative, the protagonist might share an “ambrosial” dessert with their love interest, creating a sensual and intimate atmosphere that draws the reader into the emotional core of the story.

Section 4: The Challenges and Limitations of Using Food Vocabulary in Creative Writing

4.1 The Risk of Overindulgence and Loss of Narrative Focus

One challenge that authors may encounter when using food vocabulary is the risk of overindulgence and loss of narrative focus. While rich and detailed descriptions of food can be engaging and evocative, excessive focus on food may distract from the overall story and diminish its impact. Authors should be mindful of their narrative priorities and ensure that food descriptions serve to enrich the story rather than detract from it.

4.2 Striking the Right Balance between Simplicity and Complexity

Another challenge when incorporating food vocabulary is striking the right balance between simplicity and complexity. Overly complex or obscure language may alienate or confuse the reader, while overly simplistic language may fail to evoke the desired sensory and emotional response. Authors should strive to use language that is accessible yet vivid, in order to create an immersive and relatable experience for the reader.

4.3 Cultural Sensitivity and Authenticity

Using food vocabulary in creative writing also requires a degree of cultural sensitivity and authenticity. Inaccurate or clichéd descriptions of food from different cultures can perpetuate stereotypes or reinforce misconceptions, which may detract from the reader’s enjoyment and trust in the narrative. Authors should undertake thorough research and consult reliable sources to ensure that their descriptions of food are accurate and respectful of the cultural context in which they are set.

Or go back to our main Creative Writing Course,  here to learn more .

Incorporating food descriptions into creative writing can offer authors unique opportunities to engage readers on a sensory and emotional level, while also enhancing characterization, atmosphere, and thematic resonance. By carefully selecting vocabulary and using food-related language in a purposeful and thoughtful manner, authors can create vivid and evocative narratives that resonate with readers and achieve the level of intelligence and sophistication worthy of a Pulitzer Prize winner. By addressing the challenges and limitations associated with the use of food vocabulary, authors can ensure that their work is both immersive and accessible, striking a balance between the sensory and narrative elements of their story. Ultimately, the mastery of food vocabulary in creative writing is an essential skill for authors who seek to transport their readers to new worlds, capturing the tastes, textures, and aromas that define the human experience.

For the latest in SEAB PSLE English Syllabus,  here.

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« IELTS Advice: your comments | Main | IELTS Listening: food documentary »

October 08, 2012

Ielts reading: gap-fill.

Read the following passage about creative writing.

New research, prompted by the relatively high number of literary families, shows that there may be an inherited element to writing good fiction. Researchers from Yale in the US and Moscow State University in Russia launched the study to see whether there was a scientific reason why well-known writers have produced other writers.

The study analysed the creative writing of 511 children aged eight to 17 and 489 of their mothers and 326 fathers. All the participants wrote stories on particular themes. The stories were then scored and rated for originality and novelty, plot development and quality, and sophistication and creative use of prior knowledge. The researchers also carried out detailed intelligence tests and analysed how families functioned in the Russian households.

Taking into account intelligence and family background, the researchers then calculated the inherited and the environmental elements of creative writing. They found what they describe as a modest heritability element to creative writing.

Fill each gap in the summary below using a maximum of 2 words.

Creative writing ability may be ______ from parents, according to a new study. Researchers compared ______ written by children and their parents, looking at elements such as originality and use of ______. After conducting intelligence tests and allowing for ______, they concluded that there is a ______ link between genetics and creative writing.

GOOD FICTION

Posted by: cika | October 08, 2012 at 11:36

Inherited.2 stories.3prior knowledge.4 family background. 5 modest heritability

Posted by: Maya | October 08, 2012 at 11:41

My answers are, 1-Inherited 2-Stories 3-Prior Knowledge 4-Environmental Elements 5-Modest

Posted by: Rashida Perveen | October 08, 2012 at 11:41

Sorry 5 is modest

Posted by: Maya | October 08, 2012 at 11:44

inherited stories prior knowledge analaysing modest

Posted by: Amin | October 08, 2012 at 11:53

inherited stories prior knowledge families background modest/ relative

Posted by: Yvette | October 08, 2012 at 11:55

my answers are: 1) inherited 2) fictions 3) creativity 4) analysis 5) modest / reasonable

Posted by: Nuray | October 08, 2012 at 12:15

inherited stories prior knowledge analysed modest heritability

Posted by: ASD | October 08, 2012 at 12:24

My answers are 1)inherited element 2)stories 3)prior knowledge 4)environmental elements 6)modest heritability

try to check my answers if possible.I will wait for the right answers from you

Posted by: Rukhsar patel | October 08, 2012 at 12:27

inherited creative writing prior knowledge analysis modest heritability

Posted by: tariq | October 08, 2012 at 12:31

INHERITED STORIES NOVELTY ASSESSMENT MODEST HERITABLE

Posted by: manisha | October 08, 2012 at 12:56

Hi simon I would like you to write about this topic for writing task-2 THE PRIVATE MOTOR VEHICLE HAS GENERALLY IMPROVED INDIVIDUAL FREEDOM OF MOVEMENT.MOREOVER IT HAS BECOME A STATUS SYMBOL.ITS USE,THOUGH HAS IMPACTED NEGATIVELY ON CITY CENTRES AS A WHOLE

WHAT ARE SOME SERIOUS PROBLEMS BROUGHT ABOUT BY PRIVATE MOTOR VEHICLE USE?HOW CAN ITS USE BE REDUCED?

sir try to work out on my question it would be really a big help for me because I do not have idea how to start the introduction and how I can write 250 words.I will wait for your reply

Posted by: Rukhsar patel | October 08, 2012 at 12:58

Hi Simon inherited stories prior knowledge families functioned modest heritability

Posted by: tayfun kurt | October 08, 2012 at 13:13

inherited element stories prior knowledge analysis modest

Posted by: jithu | October 08, 2012 at 13:17

Dear Colleagues There is a very useful website to improve reading and enhance vocabulary.It will also help us to understand the Holy book of God(The Holy Quran).I used to read the translation and commentary and look difficult words in oxford advansed learner dictionary. http://www.tafheem.net/ after opening home page clik on Towards Understanding of the Quran. DIctionary. http://oald8.oxfordlearnersdictionaries.com/

Posted by: tariq | October 08, 2012 at 13:19

Find my answers as below:

inherited element the stories prior knowledge family background modest

Thanks for the effort.

Posted by: JDP | October 08, 2012 at 14:31

Hi Simon, here are my answers.

inherited stories prior knowledge analysis (slightely confused here) heritability

Posted by: Venkat | October 08, 2012 at 14:35

My answer is: 1. inherited 2. stories 3. prior knowledge 4. family background 5. modest heritability

Posted by: huyen | October 08, 2012 at 14:52

Inherited stories prior knowledge family background modest

Posted by: yap | October 08, 2012 at 15:51

1-inherited .2stories .3prior knowledge. 4back ground. 5modest heritiability

Posted by: habib | October 08, 2012 at 15:54

here are my answers thanks for your lesson 1. inherited 2. stories 3. prior knowledge 4. family background 5. modest

Posted by: Huong | October 08, 2012 at 16:06

1)inherited 2) stories 3)prior knowledge 4)family background 5)modest

Point: "Allowing for" is a phrasal verb meaning "taking into consideration"

Posted by: M.salamat | October 08, 2012 at 17:16

1)inherited 2)stories 3)prior knowledge 4)calculations 5)modest

Posted by: Firuz | October 08, 2012 at 19:45

1) Inherited 2) Stories 3) Prior knowledge 4) environmental elements 5)Modest heritability

Posted by: Kofo | October 08, 2012 at 19:49

1- inherited 2- fiction 3- Prior knowledge 4- families 5- modest

Posted by: Vix | October 08, 2012 at 20:44

1.inherited 2.stories 3.prior knowledge 4.family background 5.modest heritibility

Posted by: ahmad | October 08, 2012 at 22:49

sir simon kindly post d correct answer..

here are my answers: 1. inherited 2. stories 3. prior knowledge 4. analysed 5. modesty heritability

Posted by: ezequieljan | October 09, 2012 at 00:50

Hi Simon, here is my answer: 1. inherited 2. stories 3. prior knowledge 4. family background 5. modest heritability. Thank you ^^

Posted by: Lan Anh | October 09, 2012 at 03:24

hi Simon My answers are 1)Inherited 2)Stories 3)prior knowledge 4)family functions 5)modest

Posted by: Jass | October 09, 2012 at 03:36

1, Inherited 2, Creative 3, Prior knowledge 4, Analying 5, Close

Posted by: Giang | October 09, 2012 at 05:02

inherited the stories prior knowledge family background modest

Posted by: xiaokaoy | October 09, 2012 at 08:02

Posted by: laker | October 09, 2012 at 08:10

Creative writing ability may be _INHERITED_____ from parents, according to a new study. Researchers compared __THE_STORIES___ written by children and their parents, looking at elements such as originality and use of __PRIOR KNOWLEDGE____. After conducting intelligence tests and allowing for ANALYSIS______, they concluded that there is a ____MODEST HERITABLE__ link between genetics and creative writing

Posted by: manisha | October 09, 2012 at 08:24

1.inherited 2.stories 3.prior knowledge 4.analysis 5.describe

Posted by: emily | October 09, 2012 at 09:24

My answers:

Inherited Stories Prior Knowledge Environmental Elements Modest

Posted by: TheIELTSSolution.com | October 09, 2012 at 09:47

inherited stories prior knowledge family background modest

Posted by: Liem | October 09, 2012 at 11:38

1- Inherited 2- Stories 3- Prior knowledge 4- Family background 5- modest

Posted by: theolog | October 09, 2012 at 12:09

Hi Simon correct answers please.

Posted by: Ld | October 09, 2012 at 12:29

1- inherited 2- stories 3- prior knowledge 4- calculating 5- modest heritability

Posted by: LDQ | October 09, 2012 at 14:27

CORRECT ANSWERS FROM SIMON:

1. inherited 2. stories 3. prior knowledge 4. family background 5. modest

Posted by: Simon | October 09, 2012 at 15:23

Dear Simon,

Please help me enlighten on this one, this came up yesterday in our review.

YES, NO, NOT GIVEN

There have been no real advances in locks since the invention of the pin tumbler lock wish was devised in ancient Egypt but then was lost until Mr. Linus Yale, an american inventor rediscovered it.

____ 1. Lines Yale worked on the pin - tumbler alone.

Posted by: Dora | October 10, 2012 at 05:04

I guess its NOT GIVEN.

Posted by: Jass | October 10, 2012 at 05:15

I'm afraid that the answer is NOT GIVEN

Posted by: Arash | October 10, 2012 at 06:49

1. Inherited 2. Stories 3. Prior knowledge 4. Analysis 5. Heritability

Posted by: Md. Zahangir Alam | October 10, 2012 at 09:09

Hello Simon, I have 15 days to face my exam, i need to get acceptable score so please tell me how to prepare and also suggest me a schedule.

Posted by: Avi | October 10, 2012 at 20:19

Hello Simon, I really impressed for your help to the students. Recently, i have done with my TOEFL but i couldn't make it out, so i planned to take IELTS in urgency so please help me out of this. I would highly appreciate by your support.

Posted by: Avi | October 10, 2012 at 20:31

Hi Simon ..Please give me some advice from reading part. I have an exam on 13th October and i'm really excited about it((

Posted by: Mahirr | October 10, 2012 at 20:41

Posted by: Fakher | October 11, 2012 at 08:12

inherited stories prior knowledge family background modest heritable

Posted by: Gabi | October 14, 2012 at 09:48

1. inherited 2. stories 3. prior knowledge 4. account 5. modest

Posted by: edzlee | October 17, 2012 at 11:22

Oh I see. "Intelligence" is already mentioned beforehand, so probably the answer should come after that.

Posted by: edzlee | October 17, 2012 at 11:39

1.inherited element 2.themes. 3.prior knowledge 4.Russian households 5.modest

Posted by: shiva | October 29, 2012 at 15:15

Posted by: Farnoosh | October 29, 2012 at 17:43

my answers are inherited,stories,prior knowledge,family background,modest heritability

Posted by: URMILA | November 10, 2012 at 02:26

Dear simom thank you for your useful information but if possible , please give the correct answer too in this test , among students response which one is true? thank you i n advance

Posted by: sali | December 29, 2012 at 12:30

inherited stories prior knowledge environmental elements modest

Posted by: Arm | February 14, 2013 at 09:54

I have recently heard about your site. I get it very useful for me. However I have some problems especially filling gaps, both-during listening and reading. What could you suggest me? Thank you beforehand. Best, Zara.

Posted by: Zara | May 06, 2013 at 19:42

why is the last blank answer is only modest and not modest heritability ?

Posted by: Ashutosh | November 02, 2013 at 09:02

inherited creative writing prior knowledge analysis modest

Posted by: farhana | August 05, 2015 at 16:39

my answer is

1)INHERITED

Posted by: POOJA PANCHAL | April 21, 2018 at 11:15

The comments to this entry are closed.

prompt: thúc đẩy >> IELTS TUTOR  hướng dẫn từ a đến z cách phân biệt cause và prompt

IELTS TUTOR hướng dẫn  Cách paraphrase từ "family"

inherit: thừa kế

element (n) thành phần

fiction (n) tiểu thuyết >> IELTS TUTOR giới thiệu  Từ vựng Topic Book IELTS 

IELTS TUTOR hướng dẫn  Cách dùng từ WHETHER trong tiếng anh  và giải thích  Vì sao ngoại động từ + that/ whether + clause?

scientific (adj) thuộc về khoa học >> IELTS TUTOR giới thiệu  Từ vựng topic Science IELTS

IELTS TUTOR hướng dẫn  Cách dùng  và  Paraphrase từ "reason" tiếng anh 

well-known (adj) nổi tiếng

IELTS TUTOR giới thiệu  Word form của từ "produce"

Ý của đoạn này IELTS TUTOR hướng dẫn như sau:

• Nghiên cứu mới, được thúc đẩy bởi số lượng tương đối cao các gia đình văn học, cho thấy rằng có thể có một yếu tố kế thừa để viết tiểu thuyết hay. Các nhà nghiên cứu từ Yale ở Mỹ và Đại học Moscow State ở Nga đã khởi động cuộc nghiên cứu để xem liệu có lý do khoa học nào giải thích tại sao các nhà văn nổi tiếng lại sản sinh ra các nhà văn khác hay không.

The study analysed the creative writing of 511 children aged eight to 17 and 489 of their mothers and 326 fathers. All the participants wrote stories on particular themes. The stories were then scored and rated for originality and novelty, plot development and quality , and sophistication and creative use of prior knowledge . The researchers also carried out detailed intelligence tests and analysed how families functioned in the Russian households.

• IELTS TUTOR hướng dẫn  Cách dùng từ "Study" như danh từ trong tiếng anh
• IELTS TUTOR hướng dẫn  Cách dùng tính từ "aged" tiếng anh 
• IELTS TUTOR hướng dẫn  Cách dùng động từ "score" tiếng anh 
• originality (n) sự độc đáo >> IELTS TUTOR gợi ý Phân biệt "ORIGINATE, ORIGIN, ORIGINAL, ORIGINALITY
• novelty: những điều mới mẻ
• IELTS TUTOR hướng dẫn Cách dùng "quality" tiếng anh
• IELTS TUTOR hướng dẫn Cách dùng danh từ "knowledge" tiếng anh
• IELTS TUTOR hướng dẫn Cách dùng từ "detail" & "detailed" trong tiếng anh
• IELTS TUTOR hướng dẫn  Cách dùng động từ "function" tiếng anh
• Nghiên cứu đã phân tích khả năng viết sáng tạo của 511 trẻ em từ 8 đến 17 tuổi cùng 489 người mẹ và 326 người cha của chúng. Tất cả những người tham gia đã viết những câu chuyện về các chủ đề cụ thể. Các câu chuyện sau đó đã được chấm điểm và đánh giá về tính độc đáo và mới lạ, sự phát triển và chất lượng của cốt truyện cũng như sự tinh tế và sáng tạo trong việc sử dụng kiến thức trước đó. Các nhà nghiên cứu cũng thực hiện các bài kiểm tra trí thông minh chi tiết và phân tích cách thức hoạt động của các gia đình trong các hộ gia đình Nga.

Taking into account intelligence and family background, the researchers then calculated the inherited and the environmental elements of creative writing. They found what they describe as a modest heritability element to creative writing.

• intelligence (n) sự thông minh >> IELTS TUTOR giới thiệu  Từ vựng topic "Intelligence" IELTS SPEAKING
• IELTS TUTOR hướng dẫn  Cách dùng  và  paraphrase từ "then" tiếng anh 
• environmental (adj) thuộc về môi trường >> IELTS TUTOR giới thiệu  Cách dùng từ "environment" tiếng anh
• describe: diễn tả
• Sau khi tính trí thông minh và nền tảng gia đình, các nhà nghiên cứu đã tính toán các yếu tố kế thừa và môi trường của khả năng viết sáng tạo. Họ nhận thấy những gì họ mô tả như một yếu tố di truyền bình thường đối với khả năng viết sáng tạo.

Fill each gap in the summary below using a maximum of 2 words.

Creative writing ability may be ______ from parents , according to a new study. Researchers compared ______ written by children and their parents, looking at elements such as originality and use of ______. After conducting intelligence tests and allowing for ______, they concluded that there is a ______ link between genetics and creative writing.

• IELTS TUTOR hướng dẫn Cách dùng danh từ "Ability" và PHÂN BIỆT "ABILITY,POSSIBILITY, CAPABILITY & CAPACITY
• IELTS TUTOR hướng dẫn  Cách dùng từ "parent" tiếng anh
• IELTS TUTOR hướng dẫn Cách dùng "according to" tiếng anh
• IELTS TUTOR hướng dẫn Cách dùng động từ "compare" tiếng anh  và   in comparison with / compared to / with 
• IELTS TUTOR hướng dẫn  Cách dùng SUCH AS trong tiếng anh 
• conduct (v) tiến hành
• IELTS TUTOR hướng dẫn  Cách dùng từ "conclude" tiếng anh 

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