Onomatopoeia and Relevance by Ryoko Sasamoto

Author:Ryoko Sasamoto
Language: eng
Format: epub
ISBN: 9783030263188
Publisher: Springer International Publishing

3.3 Onomatopoeia in Food Writing

So far, I have argued that food writing is an attempt to verbalise what is essentially too intangible for readers to re-enact or recreate in their own mind. The purpose of food writing is, therefore, to lead the reader to act on what they have read, and onomatopoeia helps readers to experience senses associated with food, including taste/texture/smell, via direct evidence provided through different sensory channels as well as via indirect (coded) evidence for the interpretation given through the saying part of the expression.

Nigella Lawson is a famous chef who is well known for her evocative, sensual language and therefore it is not surprising that onomatopoeia is prevalent in her writing:(2) There is something so welcoming about a big bowlful, the rich, smooth, eggy cream waiting to ooze out on the spoon that breaks through the tortoiseshell disc on top.

    (Nigella Lawson, “Crème Brulée,” 2001, my italics)6

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