Let’s talk about food. Not just the sustenance, but the lifeblood of our existence, the heartbeat of our culture, the unspoken language that binds us. Writing about food is like painting with words, a delicate balance between poetry and precision. You have to make readers taste the food, smell it, feel the textures, and see the colors. Here’s how you do it.
The Power of Specificity in Food Descriptions
Describing food is about more than just saying it’s “delicious” or “tasty.” Those words are empty calories. What does “delicious” mean? It’s the crisp snap of a freshly baked baguette, the kind that leaves a trail of crumbs on your fingertips. It’s the way the butter melts into the nooks and crannies of a still-warm muffin. Be specific. If it’s a steak, don’t just call it juicy. Tell us about the way the juices run clear when you slice into it, or how the charred edges add a smoky depth to each bite.
Invoke the Senses
Food writing is sensory writing. Close your eyes and think about the dish. What do you see? Describe the vibrant reds of a perfectly cooked tomato sauce, the way the olive oil glistens like liquid gold. What do you smell? Is it the pungent earthiness of truffles or the sweet aroma of cinnamon wafting through the air? What do you hear? The sizzle of meat hitting a hot pan, the crunch of a crusty bread. What do you feel? The creaminess of a rich custard, the slight resistance of al dente pasta. What do you taste? Describe the tartness of lemon curd that makes your lips pucker, the heat of a chili that lingers on your tongue.
Tell a Story
Food is not just about sustenance; it’s about stories. The best food descriptions tell a story. Maybe it’s a memory of your grandmother’s kitchen, where the air was always thick with the smell of baking bread. Maybe it’s a tiny, hole-in-the-wall restaurant in Bangkok where you had the best pad thai of your life. Context brings food to life. Don’t just tell us what you’re eating; tell us why it matters.
Use Comparisons
Comparisons are your friend. They help readers understand unfamiliar foods through familiar ones. If you’re describing a custard apple, tell us it’s like a creamy, tropical pear with a hint of pineapple. If it’s a new spice, liken it to something your reader knows. “This curry has a warmth reminiscent of cinnamon but with a peppery kick that catches you off guard.” Metaphors and similes are your secret weapons.
Avoid Clichés
Clichés are the enemy. They’re the fast food of writing: easy, ubiquitous, and ultimately unsatisfying. Phrases like “mouth-watering,” “to die for,” or “bursting with flavor” are overused to the point of meaninglessness. Be original. Think of new ways to describe the same old sensations.
Be Honest
Authenticity resonates. Don’t pretend to like something just because you think you should. If a dish is disappointing, say so. Be fair, but be honest. Your readers will trust you more if they know you’re telling the truth. Acknowledge the flaws and celebrate the triumphs. Food is messy, imperfect, and wonderful. Embrace that in your writing.
Writing about food is an art form. It’s about more than just listing ingredients and techniques. It’s about evoking emotions, painting pictures, and telling stories. It’s about making your reader’s mouth water, their stomach growl, and their heart yearn for a taste of what you’ve described. So next time you sit down to write food descriptions, remember: be specific, use your senses, tell a story, make comparisons, avoid clichés, and above all, be honest. Your readers will thank you, and they might just find themselves booking a table or booking a flight to taste it for themselves.
How to Write Menu Descriptions/Food Descriptions Part Two
There’s an entire Special Report on how to write food descriptions available here: loularsen.net/delicious-food-descriptions
