The New Language of Food

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When you’re skimming a restaurant menu, which are the first items that catch your eye? Is it the braised pork loin with caramelized onion or the fresh pan-seared tuna? For dessert, do you fixate on the tarte tatin or the fruit confit?

Are you drawn to or repelled by the one that’s labeled decadent? You can keep the answer to yourself, but it’s a sign of the times that so many of us know what we’re all talking about. Culinary terminology has moved far beyond fried, baked, and grilled.


William Grimes, New York Times writer and author of “Eating Your Words: 2000 Words to Tease Your Taste Buds”

Clark Wolf, Founder and President of Clark Wolf Company, a New York based food and restaurant consulting firm

Susan Spicer, chef and owner of Bayona restaurant in New Orleans