Expressions in Food Writing

I decided to take a food writing class so that I could learn how to better express the distinct sights, aromas, flavors and overall feelings that are present when experiencing a food. The class Expressions in Food Writing is held at the Muse Writing Center in Norfolk and taught by Chef Patrick Evans-Hylton.

In our first class, Chef Patrick shared some of the different ways food writing can be used. Aside from starting a food blog (like this one) or posting restaurant reviews on sites such as Yelp and Urbanspoon, food writing can be used in short publication pieces (newspaper and magazine articles, including in-flight publications and product reviews), recipe headnotes or as parts in a large food project such as a food memoir.

Chef Patrick then explained the different factors to consider when describing your food:

• Appearance
• Aroma
• Taste
• Texture
• Thoughts, actions, reactions

Not only would we gain the knowledge of writing about our food; we would learn how to photograph it as well. Chef Patrick shared some pointers to consider when photographing food:

• Be mindful of your setting, especially the lighting. When you're dining out, ask to be seated next to a window to gain the natural light, or if you're in an intimate setting, move the candle on your table closer to your food for added brightness. 
• Pay attention to the composition of your food. If a chef has presented a dish in a certain way, leave it rather than rearranging.
• When you're taking the picture, be still.
• Shoot a lot; get different angles and details. Look at the food in different ways.
• If cooking, take photos in steps.
• Be aware of highly unattractive foods. Some dishes simply don't photograph well.
• Be mindful of changing situations. If you're photographing an ice cream cone on a summer day, be quick!

One of the best experiences of the first class was that we all were asked to bring a dish to share. There were many fall-inspired selections, and bread seemed to be the popular item that day. We all had the opportunity to sample each dish (the fun part!), photograph them and write a brief description of each one.

My shared dish was sweet potato biscuits. Their buttery scent was an indication of their mild sweet flavor. Flaky on top with a cushiony center, these biscuits are an inviting and familiar treat that I've enjoyed since childhood. These particular biscuits were made from the sweet potatoes from my mom's garden, making them all the more special.

 

These delicately crispy chips were coated with a white powdered cheese and held the consistency of rice cakes. The textured chips looked as if they contained seeds and other grains, and they burst with a salty, cheesy flavor. 

 

The cinnamon raisin bread with stewed apples was an appropriate fall treat and invoked feelings of comfort and eating breakfast in a country home. The bread was sweet and moist, which complemented the tartness of the apples. This dish had the appearance, aroma and flavor of everything that is autumn.

The biscotti was beautiful in color, especially the bright green pistachios and the dried cranberries. Extremely crunchy and dense, these treats contained a slightly nutty flavor.

 

The goat cheese, honey and rosemary scones were pleasantly presented in a basket and beautiful bread cloth, giving them an extra homemade feel. The honey aroma was very sweet and apparent in the taste as well. The mild rosemary scent gave the scones a hint of savory blended with the otherwise sweet flavors, and the goat cheese aftertaste was pleasant for the palette.