A strip-tease for the taste buds: The seduction of menu English (Slate article)

[Live_to_cook]

Might be old hat to the experienced menu writers, but I found it interesting.

http://slate.msn.com/id/2082098/

Excerpt: Traffic-jamming menus exist in part to convince diners that they could not replicate such food at home—the sheer number of components on a plate helps persuade you that you are getting your money's worth. Take, for instance this offering from a ritzy San Francisco hotel: "Rosemary Basted Loin of Venison, Maple Glazed Endive, Vanilla Spiced Sweet Potato Purée, Chocolate Venison Jus, and Pickled Cranberries." Nothing says "don't try this at home" like Chocolate Venison Jus.

[kuan]

Interesting reading as I sit here eating my lighty battered panfried farm raised young hen and puree of select homegrown Idaho potatoes with salad of winter cabbage and carrots gently tossed in sweet and sour white aoili.

Kuan

[Ronn]

Slow down Im getting hot under the jacket!!!!