When Dave Nadelberg of Mortified used to visit his mother’s grave, he would look around at the nearby gravestones and see similar - or even the exact same - epitaphs for lots of different people. And it made him curious: who were these people, really? What were their personalities, what happened in their lives? And didn’t they deserve something more meaningful, more personal, than these bland and repetitive epitaphs? So when Dave’s father died a few years later, Dave was determined to choose better words to represent him in perpetuity.
Read moreAllusionist 109. East West
On 9 November 1989, the demolition of the Berlin Wall began. Within a year, Germany was unified. East Germany dissolved and was incorporated into the Federal Republic of Germany, took on its currency and its rules - and its lexicon. What was that vocabulary, and where did it go?
Read moreAllusionist 108. Enjoy!
In the last Food Season episode of the current batch, we get into the language of restaurant service - specifically those terms that give some of us (well, me) fiery indigestion, like “Enjoy!” or “Are you still working on that?” Restaurant psychologist Stephani Robson and former server Sara Brooke Curtis explain how what servers say is affected by such things as restaurant furniture, tipping, the need to turn a table around quickly for the next diners, and customer moods and caprices.
Read moreAllusionist 107. Apples
Late 2019 will see the biggest apple launch of our lifetimes. 22 years in the making, ripening on millions of trees into picture-perfect redness, here comes the WA38, more snazzily known as the Cosmic Crisp. The name was the result of a year of focus groups, taste tests and word associations - a far cry from when apples were named after whichever end of a cat they resembled.
Read moreAllusionist 106. Typo Demon
Ever misspelled a word or committed a typo? It wasn’t your fault; you were demonically possessed. Ian Chillag from Everything is Alive podcast introduces us to Titivillus, the typo demon.
Read moreAllusionist 105. F'ood
When is cheese not cheese, or crab not crab? When it’s spelled cheez or krab or even ch’eese or cra’b… Novelty spellings for foods-that-aren’t-made-out-of-the-thing-they-sound-like-they’re-made-out-of go back a pretty long way - ‘cheez’ was THE cheese-like substance of the 1920s - but right now, with plant-based foods on the rise, we’re seeing more of them.
Branding consultant and name developer Nancy Friedman casts her expert glance over the apostrophes and deliberate misspellings on foodstuffs; and vegan restaurant owner Melanie Boudens recounts how, this summer, the words ‘cheddar cheese’ on her menu landed her in trouble.
Read moreAllusionist 104. Words into Food
It’s Food Season at the Allusionist. Last episode we learned all about compiling recipes, turning food into words. This time, we meet someone who turns words into food. When Kate Young of the Little Library Cafe spots a foodstuff or a feast in a novel, she finds ways to cook it in reality, whether it’s delicious (Babette’s Feast), evil (Edmund’s Turkish delight in The Lion, The Witch and the Wardrobe) or poisonous (the crab and avocado in The Bell Jar).
Read moreAllusionist 103. Food into Words
When recipe writing is done well, the skill and effort involved might not be evident. But explaining the different steps clearly so that people of varying culinary abilities and equipment can cook it, and indeed want to make it, and translating flavour and physical actions and sensory experiences into words - all that takes work.
Recipe writers MiMi Aye and Felicity Cloake and cookbook editor Rachel Greenhaus consider the verbal ingredients of a well-written recipe.
Read moreAllusionist 102. New Rules
I don’t know exactly when or where, but at some point in the past few years, I stopped putting punctuation at the end of sentences. Why? The internet made me do it
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