{"id":13369,"date":"2016-02-01T00:45:19","date_gmt":"2016-02-01T04:45:19","guid":{"rendered":"http:\/\/www.wyliecomm.com\/?p=13369"},"modified":"2016-12-03T10:12:02","modified_gmt":"2016-12-03T14:12:02","slug":"use-metaphor-not-modifiers","status":"publish","type":"post","link":"https:\/\/www.wyliecomm.com\/2016\/02\/use-metaphor-not-modifiers\/","title":{"rendered":"Use metaphor, not modifiers"},"content":{"rendered":"<h2>&#8216;This isn&#8217;t dessert, it&#8217;s a diabetic coma on a plate&#8217;<\/h2>\n<h5 style=\"text-align: center;\">&#8220;The thing about food writing  is that there are only about fifteen adjectives you can use \u2014 &#8216;delicious,&#8217;  &#8216;delectable,&#8217; &#8216;unctuous&#8217; \u2026&#8221;<\/h5>\n<h6 style=\"text-align: center;\">\u2014 Tom Parker Bowles,\u00a0the food writer at <em>Tatler<\/em>, the British society magazine and author of <em>The Year of Eating Dangerously<\/em><\/h6>\n<figure id=\"attachment_34867\" aria-describedby=\"caption-attachment-34867\" style=\"width: 480px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-src=\"https:\/\/www.wyliecomm.com\/wp-content\/uploads\/2016\/01\/use-metaphor-not-modifiers.jpg\" alt=\"Use metaphor, not modifiers\" title=\"Use metaphor, not modifiers\" width=\"480\" height=\"320\" class=\"size-full wp-image-34867 lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 480px; --smush-placeholder-aspect-ratio: 480\/320;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.wyliecomm.com\/wp-content\/uploads\/2016\/01\/use-metaphor-not-modifiers.jpg\" alt=\"Use metaphor, not modifiers\" title=\"Use metaphor, not modifiers\" width=\"480\" height=\"320\" class=\"size-full wp-image-34867\" \/><\/noscript><figcaption id=\"caption-attachment-34867\" class=\"wp-caption-text\"><strong>Beyond delicious<\/strong> Engage readers&#8217; senses with analogy. <em><a href=\"https:\/\/www.flickr.com\/photos\/chrisgold\/7162624976\/\" title=\"Image\" target=\"_blank\">Image<\/a> by <a href=\"https:\/\/www.flickr.com\/photos\/chrisgold\/\" title=\"Chris Goldberg\" target=\"_blank\">Chris Goldberg<\/a><\/em><\/figcaption><\/figure>\n<p>The problem with  modifiers \u2014 delicious, delectable, unctuous \u2014 is that they don&#8217;t paint pictures  in your readers&#8217; minds. Instead of simply describing your subject, <a href=\"http:\/\/revvingupreadership.com\/2010\/06\/go-beyond-description\/\" target=\"_blank\">engage  your readers&#8217; senses with analogy<\/a>.<\/p>\n<p>That&#8217;s what  Jonathan Gold does in his Pulitzer Prize-winning restaurant reviews for the <em>LA Weekly<\/em>. Here&#8217;s how he describes:<\/p>\n<h3>A well-priced restaurant<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">\n&#8220;\u2026 a place where a fine, intimate  dinner costs rather less than a quick meal of cheeseburgers and drinks at Houston&#8217;s.&#8221;\n<\/p>\n<\/div>\n<h3>The craft of making the perfect gelato<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">&#8220;It is a kind of alchemy to capture  flavors in their truest, most flattering form, like pinning a butterfly under  glass in a way that displays the majestic iridescence while making you forget  that you are looking at a bug.&#8221;<\/p>\n<\/div>\n<h3>D\u00e9cor at a  Japanese restaurant<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">&#8220;[The] front dining room [was] not  quite wide enough for a stout man to stand in sideways.&#8221;<\/p>\n<p>&#8220;[T]he table \u2026 was fashioned from a  long plank that a self-respecting pirate would have found too narrow to  walk.&#8221;<\/p>\n<\/div>\n<h3>An over-the-top dessert<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">&#8220;But the emblematic dish at Simon L.A.  so far \u2026 is the mammoth concoction Simon calls the Junk Food Sampler: a $25  dessert so insidious, so awe-inspiring, that it may as well have been designed  by a consortium of work-deprived Beverly    Hills dentists. \u2026<\/p>\n<p>&#8220;If you are interested in feeling the  way you might have after gorging on funnel cake, ice cream and caramel apples  at the state fair when you were 13, the Junk Food Sampler may be for you. This  isn&#8217;t a dessert; it&#8217;s a diabetic coma on a plate.&#8221;<\/p>\n<\/div>\n<h3>Two other desserts<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">&#8220;A meal here is unthinkable without at  least one dessert order of the Macau egg-custard  tarts, sun-yellow things encased in flaky pastry so intricately layered that it  makes puff pastry seem crude as Wonder Bread. \u2026 &#8216;Small cookies&#8217; are as close as  you may ever come to the Wonka-designed product in Charlie and the Chocolate  Factory that reproduced all the sensations of a three-course meal in a single  stick of chewing gum.&#8221;<\/p>\n<\/div>\n<h3>The Kobe  strip steak at Cut<\/h3>\n<div style=\"margin: 20px 30px 30px;box-shadow: 0 0 10px;padding: 5px 15px;\">\n<p style=\"text-align:left;\">&#8220;A whole fillet of Japanese beef, as  wrapped in ninja-black cloth and carried around by the beef sommelier at  Wolfgang Puck&#8217;s steak house Cut, is as ghostly white as an alabaster slab, like  steak as seen in a photographic negative, like something Francis Bacon might  have carved out of soft stone. \u2026<\/p>\n<p>&#8220;If you happen to be at Cut, and you  happen to have in front of you what would ordinarily be a perfectly splendid  corn-fed Nebraska strip steak, aged 35 days, seared at 1,200 degrees, then  finished over oak to a ruddy, juicy medium rare \u2014 or even an example of  American wagyu rib eye \u2014 you would take one bite of your neighbor&#8217;s Japanese  Kobe steak, cooked the same way, and look around for rocks to throw at your own  hunk of meat. \u2026<\/p>\n<p>&#8220;If you have $120 million to spend on a  painting, you might as well buy yourself a Klimt. If you have $120 to spend on  a steak, you might want to consider visiting Cut \u2014 and splitting the Kobe strip  four or five ways, because unless you happen to play in the NFL, there is no  way you can digest even a small example of the plutonium-dense meat by  yourself.&#8221;<\/p>\n<\/div>\n<p>Sure beats  &#8220;unctuous,&#8221; doesn&#8217;t it?<\/p>\n<p class=\"text_h4\">Need to describe something?  Use analogies, not adjectives, to bring your subject to life.<\/p>\n<div id='MC-AOS-MP' class='widgets_on_page wop_tiny1  wop_small1  wop_medium1  wop_large1  wop_wide1'>\n\t\t\t<ul><li id=\"custom_html-40\" class=\"widget_text widget widget_custom_html\"><div class=\"textwidget custom-html-widget\"><a title=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" href=\"https:\/\/www.wyliecomm.com\/corporate-communications-training\/writing-classes\/business-storytelling-training\/\" target=\"\" rel=\"noopener\"><img decoding=\"async\" data-src=\"https:\/\/www.wyliecomm.com\/wp-content\/uploads\/2024\/02\/storytelling-workshop.png\" alt=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" title=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" width=\"auto\" height=\"auto\" border=\"0\" style=\"--smush-placeholder-width: 250px; --smush-placeholder-aspect-ratio: 250\/250;float:left; text-align:left; margin: 0 auto; margin-right: 10px; margin-top: 1px; margin-bottom: 5px; background-color: #ffffff; font-size: 18x; line-height: 22px; padding: 0px; color: #FFFFFF; max-width:100%; max-height:100%;\" class=\"img-max lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\"><noscript><img decoding=\"async\" src=\"https:\/\/www.wyliecomm.com\/wp-content\/uploads\/2024\/02\/storytelling-workshop.png\" alt=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" title=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" width=\"auto\" height=\"auto\" border=\"0\" style=\"float:left; text-align:left; margin: 0 auto; margin-right: 10px; margin-top: 1px; margin-bottom: 5px; background-color: #ffffff; font-size: 18x; line-height: 22px; padding: 0px; color: #FFFFFF; max-width:100%; max-height:100%;\" class=\"img-max\"><\/noscript><\/a><h3>How can you tell better business stories?<\/h3>\r\n<p>Stories are so effective that Og Mandino, the late author of the bestselling <em>The Greatest Salesman in the World<\/em>, says, \u201cIf you have a point, find a story.\u201d<\/p>\r\n\r\n<p>Learn to find, develop and write stories that engage readers\u2019 hearts and minds at <a title=\"Master the Art of Storytelling - Ann Wylie's creative-content workshop\" href=\"https:\/\/www.wyliecomm.com\/corporate-communications-training\/writing-classes\/business-storytelling-training\/\" target=\"\" rel=\"noopener\"><strong>Master the Art of Storytelling<\/strong><\/a>, our content-writing training workshop.<\/p>\r\n\r\n<p>There, you\u2019ll learn how to find the aha! moment that\u2019s the gateway to every anecdote. How to start an anecdote with a bang \u2014 instead of a whimper. And how to use \u201cthe most powerful form of human communication\u201d to grab attention, boost credibility, make messages more memorable and communicate better.<\/p>\r\n\r\n<div class=\"btn btn--depth\" style=\"text-align: center;  margin: 10px 0 20px; width:100%;\"><a id=\"btnTT\" style=\"\" title=\"BOOK NOW\" href=\"https:\/\/www.wyliecomm.com\/corporate-communications-training\/writing-classes\/business-storytelling-training\/\" target=\"\" rel=\"noopener noreferrer\" data-width=\"91\">BOOK NOW<\/a>\r\n<!-- [if mso]>\r\n<p style=\"line-height:0;margin:0;\"><v:roundrect xmlns:v=\"urn:schemas-microsoft-com:vml\" href=\"https:\/\/www.wyliecomm.com\/corporate-communications-training\/writing-classes\/business-storytelling-training\/\" style=\"width:153px\" arcsize=\"8%\" strokecolor=\"#D96237\" filled=\"t\"><v:fill type=\"gradient\" angle=\"180\" color=\"#f16522\" color2=\"#f16522\"><\/v:fill><v:textbox style=\"mso-fit-shape-to-text:t\" inset=\"0px,11px,0px,11px\"><center style=\"font-size:16px;line-height:24px;color:#FFFFFF;font-family:sans-serif;font-weight:bold;mso-line-height-rule:exactly;mso-text-raise:4px\">BOOK NOW<\/center><\/v:textbox><\/v:roundrect><\/p>\r\n<![endif]--><\/div>\r\n<\/div><\/li><\/ul><\/div><!-- widgets_on_page -->\n<p>____<\/p>\n<p>Sources: Rebecca Mead, &#8220;<a href=\"http:\/\/www.newyorker.com\/talk\/2007\/08\/27\/070827ta_talk_mead\" target=\"_blank\">Royals Posh  Spices<\/a>,&#8221; <em>The New Yorker<\/em>,  Aug. 27, 2007<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold01.html\" target=\"_blank\">Hare Today  \u2026 Ant Eggs Tomorrow<\/a>,&#8221; <em>LA WEEKLY,<\/em> Jan. 14, 2006<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold06.html\" target=\"_blank\">Cool  Hunting<\/a>,&#8221; <em>LA WEEKLY,<\/em> July 26, 2006<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold07.html\" target=\"_blank\">L.A.  Simonized<\/a>,&#8221; <em>LA WEEKLY,<\/em> Aug. 30, 2006<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold08.html\" target=\"_blank\">Claws and  Effect<\/a>,&#8221; <em>LA WEEKLY,<\/em> Sept. 6, 2006<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold09.html\" target=\"_blank\">Bring the  Funk<\/a>,&#8221; <em>LA WEEKLY,<\/em> Sept. 27, 2006<\/p>\n<p>Jonathan Gold, &#8220;<a href=\"http:\/\/www.pulitzer.org\/year\/2007\/criticism\/works\/gold10.html\" target=\"_blank\">Flesh and  Bone<\/a>,&#8221; <em>LA WEEKLY,<\/em> Dec. 6, 2006<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2018This isn\u2019t dessert, it\u2019s a diabetic coma on a plate\u2019<\/p>\n","protected":false},"author":6,"featured_media":13370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[48],"tags":[32,223],"class_list":{"0":"post-13369","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-metaphor","8":"tag-creative-techniques","9":"tag-creative-writing","10":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.4 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Use metaphor, not modifiers - Wylie Communications, Inc.<\/title>\n<meta name=\"description\" content=\"Use metaphor, not modifiers. \u2018This isn\u2019t dessert, it\u2019s a diabetic coma on a plate\u2019. 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