Have you ever thought about how you read menus? I certainly will, after reading Oliver Thring’s Guardian blog post on The hidden messages in menus.
Think carefully where your eye skips to first. Then look at the dishes in boxes/bold/starred. How are they drawing your attention to those “signature” dishes? Then look at the descriptions of the food. Have they bigged up the most expensive dish by lavishing it with luscious language? Have they talked down the cheaper dish by giving it a more bog-standard description?
I think the psychoanalysis of menus might be a new feature on the blog.,,
Author: Phoebe Amoroso
Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen. She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea.
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