Similes
I've recently stumbled across the blog of an author by the name of Dianne Jacob. I'd enjoyed her latest book two years ago, but never thought to look for an online presence. She is now a judge for the James Beard Foundation Awards (the equivalent of the Oscars of food writing) and had been a past finalist for the prestigious Bert Greene Award for Food Journalism. Her last little contest challenged readers to use an unusual simile in their meal descriptions. Mine is bolded below. Although I'm not sure it works for a review--feels clumsy--it is yet another attempt...an exercise...to see if I can provide potential readers with the experience through images created by words. Goes back to the telling, not showing adage. Could I describe a symphony to a deaf person or the color orange to someone who is blind? I'll go out on a limb here and say that many of my country neighbors may be reluctant to try ceviche. This describes a complete plate at a traditional Peruvian restaurant.
The bright, acidic notes of citrus and astringent vinegar rang out like the sharp rap of a judge's gavel, demanding the court come to order. A second later, the same bite mellowed, cubes of flounder turning liminally soft and sweet, creating a clean balance with the red onion, cilantro and peppers. Sweet potato, along with a handful of toasted cancha (oversized, salted corn kernels), provides a starchy and welcome contrast to the dish.
Writers, any unsual similes in your writing lately? Post is not on filter, by the way.
The bright, acidic notes of citrus and astringent vinegar rang out like the sharp rap of a judge's gavel, demanding the court come to order. A second later, the same bite mellowed, cubes of flounder turning liminally soft and sweet, creating a clean balance with the red onion, cilantro and peppers. Sweet potato, along with a handful of toasted cancha (oversized, salted corn kernels), provides a starchy and welcome contrast to the dish.
Writers, any unsual similes in your writing lately? Post is not on filter, by the way.