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Investigate the use of language in menus.
Member rating: No Rating | Words: | Submitted: Tue Dec 02 2003
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'Menu Pollution' Introduction The most recently published edition of the Good Pub Guide (2003 edition) stated that, "many pubs are over-hyping menus to disguise ordinary food." Many newspapers, including the Evening Standard and The Daily Mail, reflected on this issue. (See Appendix I.) The articles stated that 'menu pollution' was causing ordinary food e.g., fish fingers, to be described as, 'Scottish salmon digits heavenly dusted in cracked black peppercorns and pan flashed before being napped with a cream glacé built up with a dash of brandy, a touch of mustard and a scattering of green peppercorns.' The Evening Standard restaurant critic suggested that fanciful descriptions, which he labelled, "menu pollution", are inspired by popular cooking shows on television such as "Ready Steady Cook", in which food is appreciated not for its taste but for its adherence to fashion. Chefs employ this technique in order to capture the interest of...
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