Allusionist 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.

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Allusionist 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.

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Allusionist 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.

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