Love is so bittersweet (it has its good moments and its bad)

No use crying over spilled milk (once it's done, it's done. just clean up, move on, and wipe up the mess)

You can't have your cake and eat it too (impossible to have it both ways)

An apple a day keeps the doctor away (being healthy->not sick)

Butterfingers (clumsy, not being able to hold onto something)

Bringing home the bacon (having financial responsibility)

A piece of cake (easy)

A bad egg (a bad person)

You shouldn't put all your eggs in one basket (Don't put all your hopes into one thing)

You're nuts/nutty (crazy)

A couch potato (lazy)

As easy as pie (something is easy)

cup of tea (enjoyable)

souped up (to be excited)

food for thought (piece of a person's mind)

Milking someone for all their worth (taking advantage of someone)

Fishy (suspicious)

like taking candy from a baby (easy)

Like two peas in a pod (very close friends)

Peachy (swell)

putting the icing on the cake (finishing the product)

cream of the crop (prized person)

when life hands you lemons, make lemonade (make the best of a bad situation)

sugar mama/papa (pimp like character)

say cheese

the apple doesn't fall far from the tree

who cut the cheese (who farted)

I'm in a pickle (in a rut/mess)

These terms are taken from the cereal, "Honey bunches of Oats".

“delicious..and nutritious too!”

Showing that it’s not only taste appealing, but it also has nutritional value.

“heart healthy”

Also showing nutritional value.

“try all our delicious flavors”

Advertising other products, making them look appealing by using the word delicious

“crispy flakes, crunchy oats, and a touch or honey”

Texture of the cereal , using two different adjectives in order to show variety (but still the same)

“amazing cereal”

Shows emphasis, positive connotation

reflection

The readings we had to do deal with prototypes and the categorizing of objects. It is interesting to see how sometimes there are formulas for objects within our lives. We collect a list of qualities that make up a category. If the object is missing more characteristics than the other, we consider it as less qualified. For example, you are given a list of fruits and have to rate them on their “fruity-ness”. What makes one fruit less of a fruit than another? If it’s missing certain components, is it no longer a fruit?

Another interesting aspect written in the article is about cultural boundaries. There are object we consider normal to us; that can be found in almost any household in America. However, that object will not always be found in other cultures. The example the reading gave is a saucepan. First off, not everyone…everywhere has a stove top and would know what It is. If you are exchanging recipes with a person with no stovetop, how would you explain the usage of a stove top and the cooking technique? It makes you think about how what is thought to be a norm here, won’t always be the case for the next person you interact with.

brie

quiche

brulee

fillet

sangria

curry

brushetta

matcha

ravioli

sushi

escargot

entree

hummus

margarita

vinegrette

java

souffle

tortilla

pesto

chili

cafe

crepe

fondue

fondant

In Rozin&Rozin's article, "Culinary Themes and Variations", they discuss how certain seasonings have an attachment to cultures all over the world.These flavors get passed down within the different cultural generations. It molds their tastes and creates what their palates might find delightful or repulsive. Without their distinct flavors of a dish, it would have feelings of being incomplete. In fact, without the distinct flavor, some people would try to find a familiarity with what ingredients they may have. I know that within the Filipino culture, we have a salty fish sauce called patis. They will put it on anything and everything, especially their rice or main/side dishes. In the Japanese culture, the most common distinct flavors would be soy sauce or fish stock. They season everything (and I mean almost everything) with soy sauce. There is even a commonly made dessert that has a soy sauce flavoring to it! Those molded within the Japanese culture can find their sweet taste buds affected by this. Desserts we enjoy over here would be too sweet for them. (If you tasted a cake from here in comparison to a Japanese bakery, the sweetness would be a big difference.)

Menu Language

The menu I will be describing is from Legal Seafoods. They had their menus in different sections such as children's menu, dessert, entrees, appetizers, and lunch menu. I choose to describe and analyze their Dinner Menu.

http://www.legalseafoods.com/index.cfm?cd=LOCATION&pid=11279&cdid=11857

The majority of the menu has no full sentence phrases. It pretty much has a list structure, lists after lists. Each section has different highlights such as Simply Legal (Fish, just fish. This phrase is somewhat of a catch phrase, a play on words to highlight their restaurant name and what they are trying to sell), Legal Classics (Favorites, again using restaurant name), Seafood bar, and Chowders, Soups, & Salads. Everything (that is being sold) is listed as a noun or noun phrase, followed by the price. Some sentences also seem like narratives as they make suggestions, such as "Have your fish...WOOD GRILLED" or "Flavors...ADD a little something extra". Underneath the main entrees, some of them have descriptions in the form of verb phrases, prepositional phrases, or noun phrases. Examples: sauteed with tomato, scallions, and mushrooms, tossed with fresh pasta (verb phrase), with drawn butter (prepositional phrase), [Lite Clam Chowder] clams and aromatic vegetables in a clear broth (noun phrase) . They also use massive amounts of adjectives in order to "spice" up their menu and make it seem appealing to customers. They like to talk about texture (creamy) , aroma/taste (lemony) , technique of cooking (pan seared, broiled, grilled).