descriptive essay about restaurant

Essay on Restaurant

Students are often asked to write an essay on Restaurant in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Restaurant

What is a restaurant.

A restaurant is a place where people go to eat and drink. It’s a business that makes and sells food and drinks to customers. Restaurants can be small, like a cafe, or big, like a dining hall. They can serve many types of food like pizza, burgers, sushi, or even fancy meals.

Types of Restaurants

There are many types of restaurants. Some serve fast food, which is quick and easy. Others are fancy and serve expensive meals. Some restaurants focus on food from specific places, like Italy or China. This is called ethnic food.

Working in a Restaurant

People have different jobs in a restaurant. There are chefs who cook the food, waiters who bring the food to the table, and cleaners who keep the place tidy. Each person has an important job to make sure customers enjoy their meal.

Why People Visit Restaurants

People visit restaurants for many reasons. Some go to enjoy a meal without having to cook. Others go to celebrate special events, like birthdays. Some people go to try new types of food. Restaurants are a fun place to eat and spend time with friends or family.

250 Words Essay on Restaurant

A restaurant is a place where people go to eat and drink. It is a business that prepares and serves food and drinks to customers. Restaurants come in many types. Some are small and cozy, while others are big and fancy. They can serve different types of food, like Italian, Chinese, Indian, or American.

Inside a Restaurant

Inside a restaurant, there are tables and chairs for people to sit and eat. There is also a kitchen where the food is cooked. The people who work in a restaurant are called staff. They include the chefs who cook the food, the waiters who serve the food, and the managers who make sure everything runs smoothly.

People visit restaurants for many reasons. Some go to enjoy a meal with family or friends. Others might go to celebrate a special occasion, like a birthday or anniversary. Some people also go to restaurants because they don’t have time to cook at home.

Importance of Restaurants

Restaurants are important because they provide a place for people to enjoy good food and spend time together. They also create jobs for people in the community. Plus, they can introduce us to new types of food from different cultures.

In conclusion, restaurants are a big part of our lives. They offer a place to eat, relax, and have fun. They also help to make our communities more vibrant and exciting.

500 Words Essay on Restaurant

A restaurant is a place where people go to eat food that is prepared and served by others. These places are often designed to provide a relaxing and enjoyable atmosphere. They offer a broad range of food options, from snacks to full meals. Some restaurants focus on certain types of food, like Italian, Chinese, or Mexican. Others offer a mix of many different types of dishes.

The Different Types of Restaurants

There are many different types of restaurants. Some are small and cozy, often called “cafes”. They usually serve light meals and drinks. Then there are “fast food” restaurants. These places serve food quickly, and it’s often cheap. People usually take the food away to eat at home or somewhere else.

“Fine dining” restaurants are at the other end of the scale. They focus on providing high-quality food in a fancy setting. The food is usually more expensive, but many people think it’s worth it for the experience. There are also “buffet” restaurants where you can serve yourself as much food as you want for a fixed price.

How a Restaurant Works

Running a restaurant involves a lot of work. The owner or manager is in charge of making sure everything runs smoothly. They hire staff, order food and drink supplies, and deal with any problems that come up.

The kitchen staff, led by the chef, prepares the food. They have to make sure the food tastes good and is safe to eat. The wait staff takes orders from the customers, serves the food, and clears away the dishes. They also answer any questions the customers might have about the menu.

People visit restaurants for many reasons. One is that it’s a convenient way to get a meal without having to cook. It can also be a way to try new types of food that you wouldn’t normally eat at home.

Restaurants are also popular places for people to socialize. Friends might meet up for a meal, families might celebrate a special occasion, or a couple might go for a romantic dinner. Some businesses also use restaurants for meetings because it provides a relaxed setting.

The Impact of Restaurants

Restaurants play a big role in our society. They provide jobs for many people, from the chefs and wait staff to the cleaners and delivery drivers. They also help to boost the economy by attracting tourists and locals alike.

Restaurants can also have a big impact on the culture of a place. They can introduce people to new foods and ways of eating. They can also provide a gathering place for the community.

In conclusion, a restaurant is more than just a place to eat. It’s a place where people come together, where new experiences are had, and where the community is strengthened. Whether it’s a small cafe, a fast-food joint, or a fancy fine dining establishment, each restaurant has its own unique charm and purpose.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

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Restaurant Essay: Review & Evaluation of a Restaurant, Topics, Prompts

The picture provides introductory information about a restaurant essay.

It might be quite an unusual topic to write about. Don’t worry, we will explain how to outline your work and advise what you should and shouldn’t do.

In this article, we will tell you how to write a restaurant review essay. We have prepared some tips, a list of topics, writing prompts, and three essay samples. You will also find the FAQ section at the end of the article. Let’s begin!

🍽️ Restaurant Essay Writing Tips
🥗 85 Restaurant Essay Topics
📊 Restaurant Evaluation Samples

🍽️ Restaurant Essay. Writing Tips

Here are some valuable tips on restaurant essay writing. Use these hacks to save your time and nerves and make a perfect writing piece.

Start a Restaurant Essay with Research

Research essays of other scholars and professional critics’ reviews. Based on the discovered information, decide what kind of essay suits you the best. Also, research the restaurant that you will describe in the paper.

Here are the things you need to consider:

Vocabulary. Notice the specific language that appears in this type of writing. Make a small glossary and search for the meaning of frequently used words.
Structure. Probably, you need to write a descriptive paper. Research its structure and observe how others implement it in long and short essays.
Critical thinking. Everything you have found needs evaluation . Not all of the information is relevant. And more importantly, not all of the sources are worth your attention.
Your notes. Make sure you include all the ideas you’ve found for your restaurants essay.

The picture provides tips on how to research for a restaurant essay properly.

Be Objective in Any Kind of Essay about Restaurant

Sure, the paper should reflect your opinion. But don’t make it a Google review. You need to support your thoughts with solid argumentation and evidence.

Follow these tips to be more objective:

Use exact numbers. For example, instead of “many,” write the number or percentage.
Write in the third person. Unless you have other instructions, avoid using the word “I” and such statements as “I believe,” “I think,” or “in my opinion.” But if your topic is “My favorite restaurant,” or you do a review based on your experience , it is okay to make it first-person.
Don’t use words that can exaggerate your writing. Such terms as “very,” “really,” “never” are better to avoid.
Support your statements with facts. If you express a thought, prove it with credible sources.

Outline Your Restaurant Essay

You need an outline to create a roadmap to your restaurant essay. It is also useful when it comes to planning your time and the content of the paper.

Introduction. Explain the focus of the paper and provide background. Introduce the questions that you will answer in the following paragraphs. Don’t forget to make the last sentence your thesis statement. It will be a summary of what you will describe in the body of your essay.
Body . The content of body paragraphs depends on the type of paper. For example, in an argumentative essay, each passage presents a separate argument. Let’s suppose you write an essay about your favorite restaurant. Describe these aspects separately: cuisine, interior, and service . Add details and analyze them.
Conclusion. Summarize the main points of your essay and synthesize the information. Restate your thesis and don’t introduce any new information.

The picture provides information about the three major components of a restaurant essay.

🥗 85 Food & Restaurant Essay Topics

Here we will suggest some titles for your restaurant evaluation essay. You can pick one of those or use it as a starting point.

Restaurant Review Essay

How do restaurants and cafes use social media for their benefit?
Describe a business plan to enhance a restaurant’s revenue.
What is the best time to visit a restaurant?
Describe your most unpleasant experience in a restaurant.
Review a popular restaurant in your town .
Restaurant takeaway food review: Does it feel the same to eat restaurant food at home?
Tell a story about visiting a restaurant as a child.
What restaurant would you recommend to people who visit your town?
Fast food restaurants: Review .
Describe a restaurant you would never visit again .
Review a restaurant that is the nearest to your home.
Best Food Superstores’ negative customer experience .

Restaurant Evaluation Essay

Evaluation of the main course in a restaurant.
Evaluation of the service provided in a restaurant .
Pizza Hut Restaurant’s evaluation using Porter’s Five Forces model .
Evaluation of entertainment in a restaurant.
Evaluation of the interior in a restaurant.
Evaluation of the quality of food in a restaurant.
Evaluation of the concept of a restaurant.
Evaluation of a popular chain of restaurants .
The Penang Mutiara Restaurant operations management .
How can you define that the restaurant you visit is a good one?
Evaluation of Highlands Restaurant .
What three criteria would you use to evaluate any restaurant ?
Legal Seafood Company’s mission, culture and philosophy .
Compare your expectations and an authentic experience visiting a restaurant.
Frank’s All-American BarBeQue restaurant analysis .

My Favorite Restaurant Essay

Describe an imaginary ideal restaurant you would like to visit.
Describe your favorite fast-food restaurant chain .
How many favorite restaurants did you have in your life?
Describe your favorite restaurant that you visited while traveling .
What was your favorite restaurant in childhood?
What are the things that your favorite restaurant lacks?
Tell your readers about the first experience visiting your favorite restaurant .
Describe your favorite dish served in a restaurant.
The reasons why you like your favorite restaurant .
How do people choose their favorite restaurants?

Home Cooking vs. Restaurant Cooking Essay

The advantages and disadvantages of eating in a restaurant .
Restaurant training: Country cooking program .
Is it possible for a regular person to cook like restaurant chefs?
Describe your favorite meal that you can cook at home.
Mexican cuisine: restaurant vs. home food.
Tell about a dish that is traditional in your family.
Is there something that you can cook better than in a restaurant?
Restaurant business model : How much should the dishes cost?
Do you prefer eating at home or in restaurants?
Is there a restaurant dish that you would like to learn to cook?
Why do people visit restaurants instead of eating at home?

Food Essay Topics

Fresh food for low income families and individuals .
Genetically modified food overview .
History of sustainable global food economy .
Ben Foods Pte.: Online ERP integration sales catalogue .
Youngsters’ and television: Impact of food advertisements on an increase in obesity rates .
Loving Organic Foods: Case report .
Effects of climate change on agriculture and food .
Whole Foods Market Inc.’s finance and capital .
McDonald’s fast food company: Operations management .
Kudler Fine Foods Company’s marketing research .
Technology transfer in global food management .
The Whole Foods Company’s opportunities and threats .
Kudler Fine Foods Store’s marketing analysis .
Whole Foods Market company analysis .
Foodstuffs Company’s strategic human resource management .
Kraft Food Group’s integrative analysis .
Bay Health Foods Company’s environments .
Sainsbury’s Supermarket: The UK food retail industry .
Indian ethnic food in the UK: The new product development .
Multinational company in the fast food industry: McDonald’s .
McDonald’s leadership role in the fast-food industry .
An evaluation of the Prospects for Sainsbury’s Supermarkets in the UK food retail industry .
Fast food industry: Service quality and customer retention .
The triple bottom line in a snack food company .
Working conditions in the seafood industry .

📊 Restaurant Evaluation Essay Sample

Here are a few samples of essays on restaurants and cuisine. Use them as references for your future writing. You can also find some inspiration or ideas in the passages.

Restaurant Review Essay: Modernity in the Heart of Brooklyn

Modernity is a contemporary experimental restaurant located in the heart of Brooklyn. A blue neon sign which blinks from time to time attracts your attention immediately. This restaurant is a good place for people who look for the unusual interior, interesting food, and fast service . The restaurant looks like a futuristic mix of bright colors, unusual furniture, and futurism. There are two floors, a bar on the first floor and tables of different sizes and shapes on the second floor. The walls are decorated with abstract paintings, pictures of aliens and UFOs, and small neon signs like the one above the entrance. The staff wears uniforms that remind space suits. Light techno music and static sounds are playing. The restaurant is consistent with its name. The menu might seem confusing when you first open it. Such dishes as “Martian’s brain” or “Unicorn’s milk” turn out to be pumpkin soup served with colorful bread and a milkshake. I ordered a dish called “Jupiter on vacation” and a “Weightlessness” drink. They brought me a chicken bowl with blue seasoning that reminded Jupiter and a dark cherry drink with zero calories. Modernity is a place where you can try amazing food, but it is pretty simple in taste. As soon as I arrived and chose a table, a smiling waiter gave me the menu. I just had to press the “Emergency evacuation” button to see him again and place my order. They brought it in five minutes, which is quite fast for a restaurant full of visitors. The waiters and waitresses seem busy and going from one part of the restaurant to another. I recommend visiting Modernity at least once to see the way it looks and enjoy the service. It is a place where every detail is conceptual and exciting. If you are looking for a restaurant where you can take some photos and enjoy a creative atmosphere, Modernity is a good choice.

A cafe called Cliff is not far from where I live. You might not even notice it in the surrounding trees; however, this is what makes Cliff worth visiting. I love this place because of its qualitative coffee and meals, beautiful location, and service. They serve specialty coffee, which made me their regular customer. Its taste is a perfect mix of bitterness, chocolate flavor, and a bit of sour aftertaste. I am a big coffee lover, so this café impressed me. Cliff also offers twenty different deserts that are an excellent match to a cup of coffee. Some of them are vegan options; that is why anyone can choose a treat for themselves. You can also order a sandwich or a salad here, and the food is always fresh. Their approach to nature deserves respect. The café’s outside area looks like a small park with tiny chairs, tables, and benches. If you ask for a blanket or bring your own, you can enjoy your meal sitting on the lawn in a comfortable position. Cliff is a ten-minute walk from my apartment, so I often go there to study surrounded by these beautiful trees. The interior combines brown and grey colors; most of the objects are made of concrete and wood. The waiters and baristas are cheerful and always ready for a small chat. They help me with my choice and complete the orders fast. Cliff also has quite a fast Internet connection. That is the reason why I regularly see at least ten freelancers working there constantly. The music that plays there is not too loud, but you can still hear it from any spot. Cliff looks clean and neat, that is why I enjoy every minute I spend there. There are many good coffee shops in the area, and this one is worth your attention. Try this place if you enjoy nature, polite service, and a peaceful atmosphere. Choose your favorite coffee drink and a small dessert to dine in the garden.

I don’t visit restaurants so often because my father is a chef. He has been in the culinary sphere for more than 20 years, working in an Italian restaurant. I prefer eating at home to eat as delicious food as in restaurants, hone my culinary skills, and spend more time with my family. Every meal my father cooks at home is a product of his professional approach and good taste. He even creates his dishes and invites us to try them. He changes recipes, experiments with flavors and seasonings, and describes everything he did while we were testing the dish. I feel like a famous food critic each time I try to guess the ingredients and the way of cooking. The next thing I love about eating at home is cooking. I enjoy spending time in the kitchen, even though I know I will not do it professionally one day. My dream is to become a software engineer, but good cooking skills are always a benefit. Having such a teacher as my father, I am sure my culinary skills become better each time. We buy groceries, cook, eat, and clean up together. It is like a small ritual that became a tradition in our family. That is far more than just visiting a restaurant to me. We don’t wear fancy clothes, stand in a queue or make reservations, and spend as much time as we want together. We find it more convenient since we have fun and don’t have to go anywhere. Eating at home can be a better experience than eating in a restaurant if you enjoy cooking. There are so many things to explore. You can try different cuisines, experiment with recipes, and teach each other. If you haven’t tried such time spending, I highly recommend it!

How to Structure a Restaurant Essay?

Most academic essays consist of five paragraphs. In your restaurant essay, include an introduction, three body paragraphs, and a conclusion. You can also make a small glossary before the introduction or in it.

How to Write a Restaurant Review Essay?

Share your experience through making a narrative. Provide some background information about a restaurant and describe your general opinion. Explain your point in the following paragraphs, support it with evidence. Conclude your essay with a summary of the evaluation and state whether you recommend it or not.

How to Write the Name of a Restaurant in an Essay?

If you want to avoid mistakes, visit the restaurant’s website. You can find the exact spelling there. In your essay, start it with a capital letter. Don’t use quotation marks unless they appear in the official name of the restaurant. If the restaurant doesn’t have a website, try to find their social media accounts.

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Whenever I travel abroad, I try to eat out as much as possible in order to get an idea of the national cuisine of the country or province I am visiting to be able to delve deeper into the local culture. Over the years of travelling around the world, I have been to a great number of unusual and interesting restaurants that impressed me. If I were to make a list of the most memorable local restaurants and cafes that I have visited abroad over the past 12 years, New Zealand’s Yellow Treehouse would definitely make it to the top of the list.

This restaurant is located in the woods of Warkworth, about a 40-minute drive north of Auckland. The description of the place is in its name – a wooden tree house built ten meters above the ground on a Redwood tree. If you think it is nothing special, you are wrong. The restaurant is unusual looking and does not resemble anything I have seen before. From the ground, it looks like a small onion-shaped knag in the middle of the tree trunk that is softly illuminated with orange and yellow lights. It also has a narrow wooden bridge leading to it that connects the restaurant with a bunch of the neighboring trees that are also illuminated. The place looks particularly pretty at night, and the walk to the café by the bridge is really something!

Inside, the place feels quite different from what it looks like outside. The seemingly fragile construction made of thin and flexible wooden bars, bent in the middle to form a dome shaped construction, is cozy and spacious inside. What I liked the most about the construction is probably the fact that not only is it located in the woods, far from the roads, city noises and smog, surrounded by nothing but the trees and the local fauna, it is in fact built entirely of natural materials. The whole construction is authentic, simple in its interior and exterior design, yet obviously well thought-out. The restaurant is meant to host up to 30 guests at a time, and to me, is a perfect place for a romantic getaway, or a family celebration, like a wedding anniversary, a birthday, or a small engagement party.

The chef of the place does a great job as well. The dishes we ordered were delicious and juicy. The menu mainly consists of local cuisine; the wine list consists of a great selection of New Zealand’s white and red wines. Overall, the dinner was tasty, and the service provided unobtrusive, yet attentive and polite. Their waiters were an excellent addition to the pleasant experience. The place is a must-see, or rather a must-eat-in, to those who are visiting the country and want to get a scope of the most vibrant impressions. While the rest of the world is competing in construction of the highest and ugliest concrete-and-glass skyscrapers, New Zealand is coming back to the roots, both figuratively and literally speaking, with this unique wooden tree house restaurant that reminds us all that going back to basics will always be the ultimate solution.

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How to write a descriptive essay | Example & tips

How to Write a Descriptive Essay | Example & Tips

Published on July 30, 2020 by Jack Caulfield . Revised on August 14, 2023.

A descriptive essay gives a vivid, detailed description of something—generally a place or object, but possibly something more abstract like an emotion. This type of essay , like the narrative essay , is more creative than most academic writing .

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Descriptive essay topics, tips for writing descriptively, descriptive essay example, other interesting articles, frequently asked questions about descriptive essays.

When you are assigned a descriptive essay, you’ll normally be given a specific prompt or choice of prompts. They will often ask you to describe something from your own experience.

Describe a place you love to spend time in.
Describe an object that has sentimental value for you.

You might also be asked to describe something outside your own experience, in which case you’ll have to use your imagination.

Describe the experience of a soldier in the trenches of World War I.
Describe what it might be like to live on another planet.

Sometimes you’ll be asked to describe something more abstract, like an emotion.

If you’re not given a specific prompt, try to think of something you feel confident describing in detail. Think of objects and places you know well, that provoke specific feelings or sensations, and that you can describe in an interesting way.

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The key to writing an effective descriptive essay is to find ways of bringing your subject to life for the reader. You’re not limited to providing a literal description as you would be in more formal essay types.

Make use of figurative language, sensory details, and strong word choices to create a memorable description.

Use figurative language

Figurative language consists of devices like metaphor and simile that use words in non-literal ways to create a memorable effect. This is essential in a descriptive essay; it’s what gives your writing its creative edge and makes your description unique.

Take the following description of a park.

This tells us something about the place, but it’s a bit too literal and not likely to be memorable.

If we want to make the description more likely to stick in the reader’s mind, we can use some figurative language.

Here we have used a simile to compare the park to a face and the trees to facial hair. This is memorable because it’s not what the reader expects; it makes them look at the park from a different angle.

You don’t have to fill every sentence with figurative language, but using these devices in an original way at various points throughout your essay will keep the reader engaged and convey your unique perspective on your subject.

Use your senses

Another key aspect of descriptive writing is the use of sensory details. This means referring not only to what something looks like, but also to smell, sound, touch, and taste.

Obviously not all senses will apply to every subject, but it’s always a good idea to explore what’s interesting about your subject beyond just what it looks like.

Even when your subject is more abstract, you might find a way to incorporate the senses more metaphorically, as in this descriptive essay about fear.

Choose the right words

Writing descriptively involves choosing your words carefully. The use of effective adjectives is important, but so is your choice of adverbs , verbs , and even nouns.

It’s easy to end up using clichéd phrases—“cold as ice,” “free as a bird”—but try to reflect further and make more precise, original word choices. Clichés provide conventional ways of describing things, but they don’t tell the reader anything about your unique perspective on what you’re describing.

Try looking over your sentences to find places where a different word would convey your impression more precisely or vividly. Using a thesaurus can help you find alternative word choices.

My cat runs across the garden quickly and jumps onto the fence to watch it from above.
My cat crosses the garden nimbly and leaps onto the fence to survey it from above.

However, exercise care in your choices; don’t just look for the most impressive-looking synonym you can find for every word. Overuse of a thesaurus can result in ridiculous sentences like this one:

My feline perambulates the allotment proficiently and capers atop the palisade to regard it from aloft.

An example of a short descriptive essay, written in response to the prompt “Describe a place you love to spend time in,” is shown below.

Hover over different parts of the text to see how a descriptive essay works.

On Sunday afternoons I like to spend my time in the garden behind my house. The garden is narrow but long, a corridor of green extending from the back of the house, and I sit on a lawn chair at the far end to read and relax. I am in my small peaceful paradise: the shade of the tree, the feel of the grass on my feet, the gentle activity of the fish in the pond beside me.

My cat crosses the garden nimbly and leaps onto the fence to survey it from above. From his perch he can watch over his little kingdom and keep an eye on the neighbours. He does this until the barking of next door’s dog scares him from his post and he bolts for the cat flap to govern from the safety of the kitchen.

With that, I am left alone with the fish, whose whole world is the pond by my feet. The fish explore the pond every day as if for the first time, prodding and inspecting every stone. I sometimes feel the same about sitting here in the garden; I know the place better than anyone, but whenever I return I still feel compelled to pay attention to all its details and novelties—a new bird perched in the tree, the growth of the grass, and the movement of the insects it shelters…

Sitting out in the garden, I feel serene. I feel at home. And yet I always feel there is more to discover. The bounds of my garden may be small, but there is a whole world contained within it, and it is one I will never get tired of inhabiting.

If you want to know more about AI tools , college essays , or fallacies make sure to check out some of our other articles with explanations and examples or go directly to our tools!

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The key difference is that a narrative essay is designed to tell a complete story, while a descriptive essay is meant to convey an intense description of a particular place, object, or concept.

Narrative and descriptive essays both allow you to write more personally and creatively than other kinds of essays , and similar writing skills can apply to both.

If you’re not given a specific prompt for your descriptive essay , think about places and objects you know well, that you can think of interesting ways to describe, or that have strong personal significance for you.

The best kind of object for a descriptive essay is one specific enough that you can describe its particular features in detail—don’t choose something too vague or general.

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Caulfield, J. (2023, August 14). How to Write a Descriptive Essay | Example & Tips. Scribbr. Retrieved April 5, 2024, from https://www.scribbr.com/academic-essay/descriptive-essay/

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Descriptive Essay

Descriptive Essay About Food

Delicious Descriptions: A Guide to Writing a Descriptive Essay About Food

Descriptive Essay - A Quick Overview

A descriptive essay focuses on describing the characteristics, features, and appearance of a person, place, or object. This type of writing is often used in essays, articles, and other types of written work.

Descriptive writing requires strong sensory detail and vivid description to create a full picture of the subject matter. It is important to use descriptive language that evokes emotion, imagery, and imagination.

When writing about food, descriptive language can help readers feel as if they are actually tasting the food.

Watch the following video to learn more about descriptive essay:

Tips for Writing a Descriptive Essay About Food

Are you wondering how to write a descriptive essay about food? We've got the answer for you!

Here are some tips to help you create a stunning descriptive essay about food that will make readers savor every word:

Tip 1: Choose An Interesting and Appetizing Topic

Make sure your topic is something that people can relate to. For instance, you can write an essay on your favorite food, or describe different kinds of foods.

You can also write about a cultural food experience or discuss an unusual ingredient. Whatever topic you choose, try to make it interesting and engaging.

Tip 2: Use Vivid Language

When writing a descriptive essay on food, use adjectives, metaphors, and similes to make the description come alive. Try describing the texture, smell, flavor, and presentation of the food in detail.

It's also important to incorporate sensory words like “tangy”, “savory” or “sweet.” Use descriptive language to evoke the senses to create an image that readers can visualize and relish.

Tip 3: Include Personal Anecdotes

If you have an interesting anecdote or experience related to your topic, include it in your essay. Readers will be more engaged if they can connect to your narrative.

Including a personal story in your essay can make it more engaging and memorable. Talk about how the food made you feel, why it was special to you, or any sensory experiences associated with it.

Tip 4: Do Some Research

Doing some research about your topic can help you create a well-rounded essay. Look up recipes, food facts, and regional influences to add more detail and depth to your writing.

Research can also help you understand the history behind certain dishes, ingredients, and cultures. This will provide interesting facts for readers that they may have not known about before.

Tip 5: Structure Your Essay

Make sure to organize your essay in a way that makes sense and flows smoothly. You can use a descriptive essay outline for this. Set up the introduction by introducing the topic and explaining why it’s important or interesting.

Then, move into the body of the essay, which should include vivid descriptions of all aspects of food. Finish with a conclusion that ties everything together.

Tip 6: Be Precise and Concise

When writing a descriptive essay about food, it’s important to be as precise and concise as possible. Choose your words carefully and eliminate any unnecessary details that could distract from the main idea.

Also, make sure all of your sentences flow together smoothly to create an effective piece of writing.

Now that you know how to write a descriptive essay about food, let's look at some example essays. Reading examples that effectively use these tips will help you use them in your own essay.

So read on!

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Descriptive Essay About Food Examples

Check out the following food essay samples. These examples will serve as models for crafting your own amazing essay.

Descriptive Writing About Favorite Food

Descriptive Essay About Fast Food

Descriptive Writing About Food

Descriptive Essay About Food Festival

Descriptive Essay on My Best Food

Descriptive Essay About Chinese Food

Descriptive Essay On Food Street

Descriptive Writing About A Food Court

Descriptive Writing About Junk Food

Short Essay On Food

My Favourite Food Essay 250 Words

You should also read othe r descriptive essay examples i f you want to master descriptive essays.

Descriptive Essay About Food Topics

Here are a few topic ideas that will help you get started.

The Perfect Pizza Slice: Describe the ideal pizza slice, including its toppings, crust, and the experience of savoring it.
A Gourmet Burger Experience: Write about a gourmet burger you've enjoyed, detailing its ingredients, flavors, and the ambiance of the restaurant.
Exploring Street Food: Describe the sensory overload of a bustling street food market, highlighting the various cuisines and vendors.
The Art of Sushi Making: Take your readers on a journey into the world of sushi, explaining the ingredients and the skills required to create this delicacy.
A Homemade Family Recipe: Share a cherished family recipe and recount the memories associated with it.
A Chocolate Lover's Paradise: Describe a visit to a chocolate factory or shop, focusing on the range of chocolates and the experience of tasting them.
The Allure of Fine Dining: Write about a fine dining experience, elaborating on the ambiance, service, and the culinary creations that make it special.
An Exotic Fruit Adventure: Detail your encounter with an exotic fruit, highlighting its appearance, taste, and any cultural significance.
The Charm of a Picnic: Describe a picnic in a scenic location, discussing the food, surroundings, and the joy of outdoor dining.
A Culinary Trip Abroad: Share your experience of trying local dishes during your travels, explaining the unique flavors and cultural context.

Try writing your essay on one of these topics or think of a topic by yourself.

You can also check out other descriptive essay topics to get inspiration.

Wrapping it up,

Writing a descriptive essay about food can be both enjoyable and challenging. With these tips, you can write a delicious and compelling descriptive essay on food that will make readers hungry for more. So grab a pen and paper and get writing!

Don't feel like writing your own essay? No problem, let a professional do it for you!

At MyPerfectWords.com, we provide a specialized descriptive essay writing service . So if you want a unique and well-crafted essay, our expert essay writer is here to help.

Our reliable essay writing service provides 100% original essays written from scratch with free revisions. All our essays are guaranteed to be plagiarism-free and delivered right on time.

So hire our descriptive essay writer now!

Frequently Asked Questions

How do you start a descriptive essay about food.

Start your essay with a hook, which can be an interesting quote or anecdote about the topic. Afterward, start by introducing the topic and explaining why it’s important or interesting.

How would you describe the appearance of food?

You can describe the food’s appearance by including vivid adjectives and phrases. For instance, you can describe the texture of food as “crispy”, “crumbly”, or “smooth”. You can also include words like “juicy” and “succulent” to describe the flavor of food.

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My favorite restaurant essay 12 models

Last updated Saturday , 16-03-2024 on 10:33 am

My favorite restaurant essay ,The places we prefer vary according to our taste, culture and mood, along with our experience and our first impression of the place. Today I will talk about my favorite restaurant that I went to one day and leave me feeling calm and happy as well as the quality of the food and its tasty taste. All this will be found here in My favorite restaurant essay

My favorite restaurant essay

Places we prefer vary depending on our taste, culture, mood, previous experience and our first impression of the place.

Today, I will talk about my favorite restaurant that I visited one day and left an impression of calm and quietness as well as the quality of the food and it’s tasty taste.

Italian cuisine is one of the most famous kitchens around the world and is one of the most luxurious and characteristic cuisines in the world. It is the origin of pasta and pizza that is unparalleled anywhere else.

The Italian restaurant is undoubtedly one of the most outstanding and magnificent food establishments in my city. Characterized by the quiet atmosphere, its light-colored interior and its elegant, glamorous decor, it was once a cafe before turning into a restaurant with many qualities of the former.

The restaurant offers delicious dining options, with Italian authentic flavor. Waiters in the restaurant are friendly and respectful.

This place is no less than a typical example of how to build a restaurant.

The restaurant serves many famous Italian meals.

The chicken soup with cream is a great start to any meal, and I have not found a restaurant serving it as here. I prefer the Chicken Caesar Salad after it.

My favorite dishes are the fettuccine Alfredo pasta with chicken, grilled chicken with cream and mushroom sauce. I love pizza of all kinds. They are all delicious and different options. Parmesan cheese is a good choice to accompany any Italian dish.

Canoloni Agnolotti with garlic and rosemary is one of the best Italian dishes. Agnolotti is a stuffed pasta and is very similar to ravioli, served with some rosemary and garlic. This dish is one of the distinctive foods in Italian cuisine.

Rap Arancini broccoli with marinara sauce is one of the best Italian dishes. It is rice balls with well fried broccoli and characterized by its golden color and served with marinara sauce.

The restaurant also offers different types of juices with meals. Such as lemon juice with mint mixed with crushed ice is an effective recipe for extinguishing the heat of the atmosphere.

The restaurant at the weekend is busy … my advice is to arrive early or book or call for booking to ensure a place.

The restaurant is rated 4 stars and its prices are high.

my favorite restaurant

My favorite restaurant for sure is one that specializes in chicken meals. The name of my favorite restaurant is “…?…”. It contains in the menu many recipes of chicken. I would prefer to order the Portuguese style chicken. So it contains a lot of hot spices. I prefer to choose the shape of the chicken and how to present it, whether it is with bones or boneless. Like a chicken burger or grilled chicken. Or other delicious recipes that I find very nice. I love to serve salads and appetizers first. Then serve the main meal in addition to some of the side dishes that I can add to the meal. All this is very nice to me.

my favourite restaurant essay

My favorite restaurant is an Italian restaurant called “…?…”. The best meal it serves is delicious and wonderful pizza. I like the way they prepare this pizza more than many other restaurants. I find it a nice way they cut the ingredients, I always find it thin and it is always fresh and of excellent quality.

The degree of cooking is great, always moderate and not too much. So I love it so much and I love eating it in this place so much. I can’t get rid of the wonderful smell that I can smell while it’s still on its way to me.

I certainly have that childish expression on my face because I long to take a piece of it and leave it a little in my mouth. I can never hide this expression no matter who I take with me to my favorite restaurant.

Of course, what makes me more determined for this restaurant is the experiences of others around me, friends and family, all of whom praise the wonderful taste of this restaurant.

I feel like I’m going there very soon, because this talk made me want to eat some pizza. I might go today, I don’t know if I could, but if I did, it would be very nice.

I also hope that everyone will be fortunate to find a favorite restaurant that he would like to return to with great anticipation.

restaurant essay

My favorite restaurant is very simple, I can not say that it is one of those large and famous restaurants that contain several stars, led by a skilled team of highly-acclaimed chefs.

My favorite restaurant is one of those small restaurants that the owner and one of his sons strive to manage and satisfy customers. Those restaurants you can find on the corner of the street.

They don’t have much food on the main menu but they do have a feeling of love and affection. I always order different food to try the items they have and they all feel the same as the food my mum made for me.

I like very much to order and eat meals that are served in famous restaurants, such as burgers, KFC pieces. Certainly not the same quality. But it makes me very happy. It’s great to see what it looks like in other places and get the closest taste to it. With a simple soft drink.

That’s all I can say in an essay about a restaurant in which I can express my experience. I wish in the future to finish my studies and be able to travel to broaden my horizons of thought. Visit famous restaurants and eat different meals. Until then, this simple restaurant will remain my favorite.

paragraph about restaurant

I like that the restaurant in which I eat my food contains Mexican or Indian recipes that contain sharp spices, especially chicken. I like to have the ability to choose in the size provided, such as a quarter to a whole chicken. Where I ask only for what is sufficient for me and there is nothing left. I also prefer that it be served with the meal, French fries and a large glass of soft water, such as Coca-Cola. I find such restaurants serving these meals very wonderful to me.

my favorite restaurant essay

It’s great that I can talk about my favorite restaurant. I like very much restaurants that have modern menu on the food, the drinks and the dessert .

I am very attracted by those that are served as pumpkin sauce with cream. Or offer arugula juice. Things like this make me happy.

Eating in the restaurant is one of the good things. Since childhood, we did not encourage eating in restaurants a lot due to the loss of beneficial nutrients. The orders are always saturated with oils and fats.

But because of the change and the experience of some new varieties, I became a lot more encouraged to eat in restaurants. One of my most favorite restaurants is the tomato Indian restaurant. They can always surprise me and offer one of those new meals or offer a modern sauce that I like.

my favorite restaurant short essay

My favorite restaurant is near my house. The name of the restaurant is “………” This is definitely my favorite restaurant because the price is very cheap. I can for as little as “Put the price of the meal here ‘ I can eat a whole bowl of pasta.

But what is really special about this restaurant is that I can get an additional amount of the same size and the same price if I want more . So, I like the idea of little money and a lot of food. I love going to this restaurant very much.

my favourite restaurant essay for class 2

My favorite restaurant is dedicated to fresh seafood. I love eating recipes from this restaurant, such as the shrimp dish mixed with cream and garlic. I am amazed at the consistency of this dish.

I really like the innovative way they present this dish, so I highly recommend it to all my friends and family. It is always a pleasure to return for this dish at High Seas Restaurant.

my favourite restaurant essay for class 3

On occasions, I always go with my family to eat at my favorite restaurant, me and my siblings. The name of this restaurant is Crazy about you.

Your imagination will surely go with this wonderful name. And it is worth it in fact, it is dedicated to food and dancing as well, as it contains an area dedicated to dancing in different forms. There are always new people and different requests for dances that express their reference.

Eating is more fun while watching, and my brothers and I often participate in dancing. It makes us have a lot of fun and have a great time.

I like it very much when my dad and mom share a quiet dance. It makes us feel so happy when we see them smiling and nothing distracts them for a few minutes.

This place is my favorite and one day when I make a family I would like to go back and spend such a wonderful family time.

my favourite restaurant essay for class 6

My favorite restaurant is sweet and savory restaurant. This restaurant is famous for serving very delicious meals such as burgers, chicken and Italian pasta. It also features wonderful dessert meals, whether hot or cold.

This place is my favorite because I always love variety and innovation and I don’t like to eat the same meal whenever I go there. I would rather try all their varieties. Especially sweet dishes that always make me feel happy and re-energize me after eating a heavy meal.

In fact, I love to eat a lot and have a great appetite. I like to eat until I feel full. So this is my favorite restaurant because it serves a large plate of food. Not like those famous restaurants that serve small samples in the middle of the plate.

I would very much love to come back and eat there from time to time and try some spicy food like Indian food. Although they are not specialized in it, but they offer some wonderful simple meals that contain different spices. I also like the way the meat is grilled and the spices used. It has a sharp and clear taste.

Definitely very soon I will be going again to this restaurant and I am glad that I have a favorite restaurant that can make me happy.

my favourite restaurant essay for class 7

My favorite restaurant is very simple and it’s just a car parked by the road near my house with a man working on it always smiling. He makes snacks called hot dog sandwiches. Its price is very low, it tastes great, it is nice to talk with friends and eat in the middle of the road where the air and friends are.

I often have it on my way back from school. And before going to exercise, I find it wonderful to eat this meal. It makes me feel energized. My friends in training often ask to bring them some. Everyone loves a hot dog, it is suitable for all times. Quick to prepare, easy to eat and completely satiating.

Of course, this is not a famous restaurant or one of the famous dishes, but always the most important thing is psychological comfort and happiness. This place always makes me happy. All I need is a hot dog sandwich and a glass of soda water.

my first visit to a restaurant essay 250 words

My first visit to a restaurant was years ago and it was the famous McDonald’s. My family used to take me there to have a happy meal and to provide a space for the children to play.

Always in these restaurants in every country you will find a dedicated area for children in which they can play and practice a lot of activities.

I remember my first day getting a good meal and a gift too. The gift was a small car. I was very happy with it, I didn’t want to play with it at the time, but kept it until I got home and then played with it.

I remember very well that I was able to keep it intact and working for several years later. One of the wonderful things that delight children are such gifts.

I remember the games in the place and there was this room full of little balls that we jump on, and we swim in trying to get out, and dive inside and throw them all over the place.

I also remember participating with other children in the race for those who climb to the skating game, and shouting loudly while skating.

Definitely this place is my favorite and I like to go back and eat there, and it would be great if I got one of the gifts they offer.

It is great that my family took me to this place where I was able to create very wonderful memories. And build a good family bond with them. Such outings make you always want to accompany them, eat with them, and visit different places.

Of course, I now have several different experiences from visiting restaurants, but my first restaurant remains the best, and returning to it makes me feel happiness that I often need it.

I love the idea of a place that makes me happy and I want to go back to it and bring back some good memories. Thank you McDonald’s for being a partner in this happiness memories.

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Describe a restaurant that you enjoyed going to - cue card # 348, describe a restaurant that you enjoyed going to..

where the restaurant was
why you chose this restaurant
what type of food you ate in this restaurant

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Russian Kitchen

9 Moscow restaurants that won over the Michelin experts

White Rabbit restaurant.

Two Michelin stars: Chef’s Table (1st floor); recommendation: Fireplace Hall (2nd floor)

Artest is located in a two-story 19th-century mansion in central Moscow. On the ground floor is the Chef’s Table (where guests sit at the same table and are personally served dishes from the chef); on the second is a hall with a fireplace. The restaurant, opened only at the beginning of this year by experienced Russian restaurateur Arkady Novikov, takes its name from the first three letters of the given and last names of Artem Estafiev, a young chef from St. Petersburg. Estafiev already has experience of several large restaurants in Russia’s two capitals under his belt, plus internships in Spain and France. Artem uses farm products and creates his own innovations in the restaurant’s “laboratory”, where he makes vinegars from vegetables and berries (carrots, chokeberries, etc.), experiments with Japanese koji mushrooms, and keeps products at high temperatures. The exquisite cuisine is complemented by wines (more than 400 on the wine list) and unusual cocktails based on kombucha and fermented products.

"Vremya" set: potato, tomato.

What to order: “Vremya” set, blackened vegetables and fruits. Average check: 15,000 – 20,000 rubles (Chef's Table) / 2,800 – 9,000 rubles (Fireplace Hall) Address: 15/2, Trubnikovskiy Pereulok street Website: artest.rest

2. Twins Garden

Two Michelin Stars, Green Michelin Star, Best Service Award

Since 2017, brothers Ivan and Sergey Berezutsky have been serving creative and hi-tech dishes to guests at their Twins Garden restaurant. In their own laboratory, the chefs combine gastronomy with science: they ferment products, print food with a 3D printer and use freeze drying. Also installed here is a “kinetic farm” with products hanging in the air – symbolizing the 100-hectare farm in the Yaroslavl region from where most of the products are supplied. Part of the farm is located in the forest, so the restaurant always has seasonal berries, herbs and mushrooms at its disposal. The farm also rears goats, cows and poultry, and produces cheeses.

Far Eastern shrimp dumplings with strawberries, asparagus and trout caviar.

In addition to the main menu, you can order the “Rediscover Russia” set with local products from different regions of the country. The second set meal with the telling name “Vegetables” gives you a taste from the tops to roots. The picture is completed by 14 varieties of wines made from vegetables, mushrooms and herbs (how do you like wine made from tomatoes or boletus?!). The restaurant is famed for its extensive wine list, which is more like a book, featuring over 1,000 labels from all over the world.

What to order: “Rediscover Russia” set; Far Eastern shrimp dumplings with strawberries, asparagus and trout caviar.

Average check: 2,500 – 15,000 rubles

Address: 7th/8th floor, 8A, Na Strastnom Shopping Center, Strastnoy Bulvar street

Website: twinsgarden.ru/en/

3. White Rabbit

One Michelin star

The restaurant is located under a glass dome on the 16th floor of the Smolensky Passage mall and offers a stunning panoramic view of Moscow. The restaurant’s brand chef, Vladimir Mukhin, is ranked the ninth best in the world, according to the Best Chef Awards. He experiments with alternative sources of protein and new technologies, including sensory food design (where color, shape and sound affect how the dish is perceived). Each signature set that Vladimir presents at the chef’s table is an audacious gastronomic performance.

Okroshka with brine and white milk mushrooms in an ice dish.

What to order: “Black Swan” set; okroshka soup with brine and white milk mushrooms in an ice dish; Borodino bread with coconut lard; apricot with black caviar.

Average check: 2,500 – 12,500 rubles.

Address: 16th floor, 3 Smolensky Passage Shopping Center, Smolenskaya Ploschad square

Website: whiterabbitmoscow.ru/en/

Another establishment from the White Rabbit Family alliance offering modern, original fare. Here, chef Anatoly Kazakov riffs on Russian themes, using French techniques. The dishes speak for themselves: Sakhalin scallop with morels and cauliflower; turnip, rutabaga and turnips with honey and feijoa; Pozharsky cutlet with cucumber ketchup and mashed potato with black truffle.

Pigeon with Jerusalem artichoke and soaked cowberries.

What to order: Pigeon with Jerusalem artichoke and soaked cowberries; crab, millet, Poshekhonsky cheese and sweet Abkhaz lemon jelly in celery root.

Average check: 2,500 – 7,000 rubles.

Address: 2nd floor, 31 VEB.RF Retail and Business Center, Novinsky Bulvar street

Website: selfiemoscow.ru/en/

5. Sakhalin

Sakhalin serves a mix of Mediterranean and Asian cuisine, built around fish, shells and other seafood from the Russian Far East. As desired, guests can select them from the icebox or aquarium in the center of the restaurant, which, inter alia, amazes diners with its 360-degree panoramic views of Moscow from the 22nd and 23rd floors. The head chef is Aleksei Kogai, who has worked in the pan-Asian style for the White Rabbit Family alliance since 2011.

“Goldfish” rolls; Tiramisu in the form of a can of black caviar.

What to order: “Goldfish” rolls; Sakhalin salad; Tiramisu in the form of a can of black caviar.

Average check: 3,000 – 11,000 rubles

Address: 22nd floor, Azimut Hotel, 8 Smolenskaya Ulitsa street

Website: sakhalin-moscow.ru/en/

This restaurant is located on the second floor of the luxurious National Hotel overlooking the Kremlin. Beluga is described as a restaurant of Russian delicacies: its menu boasts more than 20 types of caviar and one of the world’s longest vodka lists. The head of the kitchen is Evgeny Vikentiev, an avant-garde chef from St Petersburg, who effortlessly combines pike-and-foie gras pelmeni with hay-and-mushroom broth, cheesecake with crispy reindeer lichen, and grape snails with buckwheat.

Octopus with coconut kefir and eggplant; Grape snails with buckwheat.

What to order: “Theory of New Delicacies” set.

Average check: 2,500 – 12,000 rubles.

Address: 2nd floor, National Hotel, 15/1 Mokhovaya Ulitsa street

Website: belugamoscow.ru/en

Located in the historic building of the Metropol Hotel, a stone’s throw from the Bolshoi Theater and the Kremlin. The menu contains four main “stories” from chef Andrei Shmakov: “Healthy Lifestyle”, “Dacha”, “Farm” and “Russia”, each consisting of four dishes. For example, the “Russia” set tempts diners with duck-and-cherry borsch and muksun with warm potatoes. There is a separate menu section with six types of caviar (served with buckwheat fritters, potatoes, pickled cucumbers or smetana), plus more traditional offerings, including desserts. Andrei Shmakov, who created the menu, joined the Metropol kitchen in 2013, after previous stints in Estonia and St Petersburg, having trained at the legendary Noma in Copenhagen and Chez Dominique in Helsinki.

Beef jerky and smoked beetroot with parmesan and mustard ice cream.

What to order: Beef jerky and smoked beetroot with parmesan and mustard ice cream; salmon, cod and halibut pie with asparagus and herb and caviar sauce; pie with pine nuts, chocolate, chanterelles and pine-flavored ice cream.

Average check: 2,500 – 6,000 rubles

Address: Metropol Hotel, 2 Teatralny Proezd street

Website: savvarest.ru/en/

8. Grand Cru

This wine restaurant in a prestigious area of Moscow near Patriarch’s Ponds is run by French chef David Hemmerle, who has experience of working at exclusive restaurants in France and the UAE under his belt. Hemmerle’s menu at Grand Cru is rich in seasonal, local produce combined with expertly prepared sauces. Très français .

Stuffed farm chicken breast with chanterelles.

What to order: Stuffed farm chicken breast with chanterelles; young carrots and ginger sauce; tart with Kamchatka crab mousse and pike caviar.

Average check: 3,000 – 7,000 rubles

Address: 22/2 Malaya Bronnaya street.

Website: grandcru.ru/en/

9. Biologie

One Michelin star, Green Michelin star

Opened about a year ago, the Biologie gastrobar with its laconic menu is located in a wooden building in a Moscow suburb; the dining area is decorated in a chalet style. Chef Ekaterina Alekhina adheres to the tenets of conscious consumption, respect for nature and minimal food waste in the kitchen.

Grilled scallop with beurre noisette and cream based on spent coffee grounds and pears.

What to order: Grilled scallop with beurre noisette and cream based on spent coffee grounds and pears.

Average check: 2,100 – 4,000 rubles

Address: 30/2 Lenin street, Ilyinskoe village

Website: biologie.ru/en/ Average-check information comes from the Michelin Guide.

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

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Critic’s Notebook

The Condiment Wars Come for Chile Crisp (or Crunch)

David Chang’s Momofuku company is waging a trademark battle for the term “chile crunch.” But what does ownership mean for such an everyday pleasure?

David Chang smiles slightly while looking to the left. He is wearing a black shirt under a gray shirt.

By Tejal Rao

Tejal Rao is a critic at large for New York Times Food and Cooking.

It’s hard to pinpoint exactly when we reached peak chile crisp in the United States, but if you were to inspect my kitchen today you’d see, alongside an old jar of Lao Gan Ma — years ago, the only chile crisp I could easily find in the food shops nearby — at least a half-dozen others.

While each jar contains a spicy crimson sediment under oil, some have the sweetness of star anise, while others are deepened with tiny dried shrimp or fried shallots. Some have the delicate crunch of fried sesame seeds, garlic or crushed peanuts, or the mouth-numbing tingle of Sichuan peppercorns.

Some of these preparations are rooted in regional Chinese or diasporic traditions, family customs or someone’s idiosyncratic taste, and each is different from the others. (Yes, I really do need them all!)

You might call these condiments chile oil or chile crisp or chile crunch, and the truth is that I didn’t give the precise language of the category too much thought until Thursday.

That’s when The Guardian reported that Momofuku , the global culinary company founded by the celebrity chef David Chang, owned the trademark for the term “chile crunch” and was moving to protect it, while seeking similar trademark status for “chili crunch,” spelled with an “i.”

Momofuku has been sending cease-and-desist letters to other food companies that use either phrase in their marketing, and several have already stopped, fearing a costly legal fight, according to The Guardian.

But how can anyone presume to own the English translation for a basic condiment? Like mustard and mayonnaise, chile crunch might inspire feverish brand loyalty, but surely it’s impossible to own.

All kinds of battles play out in the condiment aisle, where immigrant foods are strategically packaged for American consumers. The more success a condiment finds and the more identifiable it becomes to consumers, the more intense these skirmishes become.

Perhaps the best-known recent branding tussle involved sriracha. Though Huy Fong Foods popularized its version of the squeezable chile sauce in the United States, David Tran, the company’s Vietnam-born owner, hadn’t trademarked the word, which he’d borrowed from Thai cooks.

By the time he realized its popularity, it was too late. Sriracha had leveled up. It was in fast-food restaurants and fine-dining and packaged foods and ramen. By then, “sriracha” had become a shared cultural reference point in the United States. For better or for worse, it didn’t belong to anyone.

Momofuku is a big company doing what big companies do, protecting its brand; it contends that its chile crunch is so distinctive and has become so well-known since it debuted in 2020 that it defines the term. Notably, it acquired the trademark for “chile crunch” in a legal settlement after a rival company accused it of trademark infringement, according to The Guardian. (Mr. Chang did not immediately respond to a request for comment.)

“It should never have been trademarked,” said Jing Gao, who owns the company Fly By Jing , whose Sichuan chile crisp helped popularize the condiment. “It’s a descriptive, generic, cultural term, but in Chinese, there are numerous ways of referring to sauces like these with tons of variations, regional styles and techniques.”

Chile crisp and chile crunch have become the American vernacular for all of them. Though Lao Gan Ma, with its recognizable red label, was one of the few commercialized versions of chile crisp available in the United States a decade ago, that condiment opened the door for a competitive, fast-growing category in the last few years.

Ownership seems antithetical to its pleasures. Chile crisp isn’t a precise condiment with a rigid definition, but one translation for an extended family of condiments with infinite variations, a basic template that seems to invite playfulness, variation and adaptation across kitchens.

At least five businesses that received letters from Momofuku have desisted, but not Homiah . Michelle Tew is the tiny company’s owner and only full-time employee, and Ms. Gao is an investor in it. Ms. Tew’s shrimp-rich chile sauce is a Malay product that she wasn’t sure how to market when she started raising funds through Kickstarter in 2021.

How could she translate her family’s condiment for American consumers? She settled on “sambal chile crunch” because it clicked for people and caused the least confusion.

“I’m going to chance it and see how it goes,” said Ms. Tew, whom Momofuku gave 90 days to respond. “If I don’t stand my ground, it would be a very successful strategy for Momofuku.”

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Tejal Rao is a critic at large. She writes about food and culture for The Times and contributes regularly to The New York Times Magazine. More about Tejal Rao

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The History of Moscow City

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Home Numéros 59 1 - Tisser les liens : voyager, e... 36 Views of Moscow Mountain: Teac...

36 Views of Moscow Mountain: Teaching Travel Writing and Mindfulness in the Tradition of Hokusai and Thoreau

L'auteur américain Henry David Thoreau est un écrivain du voyage qui a rarement quitté sa ville natale de Concorde, Massachusetts, où il a vécu de 1817 à 1862. Son approche du "voyage" consiste à accorder une profonde attention à son environnement ordinaire et à voir le monde à partir de perspectives multiples, comme il l'explique avec subtilité dans Walden (1854). Inspiré par Thoreau et par la célèbre série de gravures du peintre d'estampes japonais Katsushika Hokusai, intitulée 36 vues du Mt. Fuji (1830-32), j'ai fait un cours sur "L'écriture thoreauvienne du voyage" à l'Université de l'Idaho, que j'appelle 36 vues des montagnes de Moscow: ou, Faire un grand voyage — l'esprit et le carnet ouvert — dans un petit lieu . Cet article explore la philosophie et les stratégies pédagogiques de ce cours, qui tente de partager avec les étudiants les vertus d'un regard neuf sur le monde, avec les yeux vraiment ouverts, avec le regard d'un voyageur, en "faisant un grand voyage" à Moscow, Idaho. Les étudiants affinent aussi leurs compétences d'écriture et apprennent les traditions littéraires et artistiques associées au voyage et au sens du lieu.

Index terms

Keywords: , designing a writing class to foster engagement.

1 The signs at the edge of town say, "Entering Moscow, Idaho. Population 25,060." This is a small hamlet in the midst of a sea of rolling hills, where farmers grow varieties of wheat, lentils, peas, and garbanzo beans, irrigated by natural rainfall. Although the town of Moscow has a somewhat cosmopolitan feel because of the presence of the University of Idaho (with its 13,000 students and a few thousand faculty and staff members), elegant restaurants, several bookstores and music stores, and a patchwork of artsy coffee shops on Main Street, the entire mini-metropolis has only about a dozen traffic lights and a single high school. As a professor of creative writing and the environmental humanities at the university, I have long been interested in finding ways to give special focuses to my writing and literature classes that will help my students think about the circumstances of their own lives and find not only academic meaning but personal significance in our subjects. I have recently taught graduate writing workshops on such themes as "The Body" and "Crisis," but when I was given the opportunity recently to teach an undergraduate writing class on Personal and Exploratory Writing, I decided to choose a focus that would bring me—and my students—back to one of the writers who has long been of central interest to me: Henry David Thoreau.

2 One of the courses I have routinely taught during the past six years is Environmental Writing, an undergraduate class that I offer as part of the university's Semester in the Wild Program, a unique undergraduate opportunity that sends a small group of students to study five courses (Ecology, Environmental History, Environmental Writing, Outdoor Leadership and Wilderness Survival, and Wilderness Management and Policy) at a remote research station located in the middle of the largest wilderness area (the Frank Church River of No Return Wilderness) in the United States south of Alaska. In "Teaching with Wolves," a recent article about the Semester in the Wild Program, I explained that my goal in the Environmental Writing class is to help the students "synthesize their experience in the wilderness with the content of the various classes" and "to think ahead to their professional lives and their lives as engaged citizens, for which critical thinking and communication skills are so important" (325). A foundational text for the Environmental Writing class is a selection from Thoreau's personal journal, specifically the entries he made October 1-20, 1853, which I collected in the 1993 writing textbook Being in the World: An Environmental Reader for Writers . I ask the students in the Semester in the Wild Program to deeply immerse themselves in Thoreau's precise and colorful descriptions of the physical world that is immediately present to him and, in turn, to engage with their immediate encounters with the world in their wilderness location. Thoreau's entries read like this:

Oct. 4. The maples are reddening, and birches yellowing. The mouse-ear in the shade in the middle of the day, so hoary, looks as if the frost still lay on it. Well it wears the frost. Bumblebees are on the Aster undulates , and gnats are dancing in the air. Oct. 5. The howling of the wind about the house just before a storm to-night sounds extremely like a loon on the pond. How fit! Oct. 6 and 7. Windy. Elms bare. (372)

3 In thinking ahead to my class on Personal and Exploratory Writing, which would be offered on the main campus of the University of Idaho in the fall semester of 2018, I wanted to find a topic that would instill in my students the Thoreauvian spirit of visceral engagement with the world, engagement on the physical, emotional, and philosophical levels, while still allowing my students to remain in the city and live their regular lives as students. It occurred to me that part of what makes Thoreau's journal, which he maintained almost daily from 1837 (when he was twenty years old) to 1861 (just a year before his death), such a rich and elegant work is his sense of being a traveler, even when not traveling geographically.

Traveling a Good Deal in Moscow

I have traveled a good deal in Concord…. --Henry David Thoreau, Walden (1854; 4)

4 For Thoreau, one did not need to travel a substantial physical distance in order to be a traveler, in order to bring a traveler's frame of mind to daily experience. His most famous book, Walden , is well known as an account of the author's ideas and daily experiments in simple living during the two years, two months, and two days (July 4, 1845, to September 6, 1847) he spent inhabiting a simple wooden house that he built on the shore of Walden Pond, a small lake to the west of Boston, Massachusetts. Walden Pond is not a remote location—it is not out in the wilderness. It is on the edge of a small village, much like Moscow, Idaho. The concept of "traveling a good deal in Concord" is a kind of philosophical and psychological riddle. What does it mean to travel extensively in such a small place? The answer to this question is meaningful not only to teachers hoping to design writing classes in the spirit of Thoreau but to all who are interested in travel as an experience and in the literary genre of travel writing.

5 Much of Walden is an exercise in deftly establishing a playful and intellectually challenging system of synonyms, an array of words—"economy," "deliberateness," "simplicity," "dawn," "awakening," "higher laws," etc.—that all add up to powerful probing of what it means to live a mindful and attentive life in the world. "Travel" serves as a key, if subtle, metaphor for the mindful life—it is a metaphor and also, in a sense, a clue: if we can achieve the traveler's perspective without going far afield, then we might accomplish a kind of enlightenment. Thoreau's interest in mindfulness becomes clear in chapter two of Walden , "Where I Lived, and What I Lived For," in which he writes, "Morning is when I am awake and there is a dawn in me. To be awake is to be alive. I have never yet met a man who was quite awake. How could I have looked him in the face?" The latter question implies the author's feeling that he is himself merely evolving as an awakened individual, not yet fully awake, or mindful, in his efforts to live "a poetic or divine life" (90). Thoreau proceeds to assert that "We must learn to reawaken and keep ourselves awake, not by mechanical aids, but by an infinite expectation of the dawn…. I know of no more encouraging fact than the unquestionable ability of man to elevate his life by a conscious endeavor" (90). Just what this endeavor might be is not immediately spelled out in the text, but the author does quickly point out the value of focusing on only a few activities or ideas at a time, so as not to let our lives be "frittered away by detail." He writes: "Simplicity, simplicity, simplicity! I say, let your affairs be as two or three, and not a hundred or a thousand; … and keep your accounts on your thumb nail" (91). The strong emphasis in the crucial second chapter of Walden is on the importance of waking up and living deliberately through a conscious effort to engage in particular activities that support such awakening. It occurs to me that "travel," or simply making one's way through town with the mindset of a traveler, could be one of these activities.

6 It is in the final chapter of the book, titled "Conclusion," that Thoreau makes clear the relationship between travel and living an attentive life. He begins the chapter by cataloguing the various physical locales throughout North America or around the world to which one might travel—Canada, Ohio, Colorado, and even Tierra del Fuego. But Thoreau states: "Our voyaging is only great-circle sailing, and the doctors prescribe for diseases of the skin merely. One hastens to Southern Africa to chase the giraffe; but surely that is not the game he would be after." What comes next is brief quotation from the seventeenth-century English poet William Habbington (but presented anonymously in Thoreau's text), which might be one of the most significant passages in the entire book:

Direct your eye sight inward, and you'll find A thousand regions in your mind Yet undiscovered. Travel them, and be Expert in home-cosmography. (320)

7 This admonition to travel the mysterious territory of one's own mind and master the strange cosmos of the self is actually a challenge to the reader—and probably to the author himself—to focus on self-reflection and small-scale, local movement as if such activities were akin to exploration on a grand, planetary scale. What is really at issue here is not the physical distance of one's journey, but the mental flexibility of one's approach to the world, one's ability to look at the world with a fresh, estranged point of view. Soon after his discussion of the virtues of interior travel, Thoreau explains why he left his simple home at Walden Pond after a few years of experimental living there, writing, "It is remarkable how easily and insensibly we fall into a particular route, and make a beaten track for ourselves" (323). In other words, no matter what we're doing in life, we can fall into a "beaten track" if we're not careful, thus failing to stay "awake."

8 As I thought about my writing class at the University of Idaho, I wondered how I might design a series of readings and writing exercises for university students that would somehow emulate the Thoreauvian objective of achieving ultra-mindfulness in a local environment. One of the greatest challenges in designing such a class is the fact that it took Thoreau himself many years to develop an attentiveness to his environment and his own emotional rhythms and an efficiency of expression that would enable him to describe such travel-without-travel, and I would have only sixteen weeks to achieve this with my own students. The first task, I decided, was to invite my students into the essential philosophical stance of the class, and I did this by asking my students to read the opening chapter of Walden ("Economy") in which he talks about traveling "a good deal" in his small New England village as well as the second chapter and the conclusion, which reveal the author's enthusiasm (some might even say obsession ) for trying to achieve an awakened condition and which, in the end, suggest that waking up to the meaning of one's life in the world might be best accomplished by attempting the paradoxical feat of becoming "expert in home-cosmography." As I stated it among the objectives for my course titled 36 Views of Moscow Mountain: Or, Traveling a Good Deal—with Open Minds and Notebooks—in a Small Place , one of our goals together (along with practicing nonfiction writing skills and learning about the genre of travel writing) would be to "Cultivate a ‘Thoreauvian' way of appreciating the subtleties of the ordinary world."

Windy. Elms Bare.

9 For me, the elegance and heightened sensitivity of Thoreau's engagement with place is most movingly exemplified in his journal, especially in the 1850s after he's mastered the art of observation and nuanced, efficient description of specific natural phenomena and environmental conditions. His early entries in the journal are abstract mini-essays on such topics as truth, beauty, and "The Poet," but over time the journal notations become so immersed in the direct experience of the more-than-human world, in daily sensory experiences, that the pronoun "I" even drops out of many of these records. Lawrence Buell aptly describes this Thoreauvian mode of expression as "self-relinquishment" (156) in his 1995 book The Environmental Imagination , suggesting such writing "question[s] the authority of the superintending consciousness. As such, it opens up the prospect of a thoroughgoing perceptual breakthrough, suggesting the possibility of a more ecocentric state of being than most of us have dreamed of" (144-45). By the time Thoreau wrote "Windy. Elms bare" (372) as his single entry for October 6 and 7, 1853, he had entered what we might call an "ecocentric zone of consciousness" in his work, attaining the ability to channel his complex perceptions of season change (including meteorology and botany and even his own emotional state) into brief, evocative prose.

10 I certainly do not expect my students to be able to do such writing after only a brief introduction to the course and to Thoreau's own methods of journal writing, but after laying the foundation of the Thoreauvian philosophy of nearby travel and explaining to my students what I call the "building blocks of the personal essay" (description, narration, and exposition), I ask them to engage in a preliminary journal-writing exercise that involves preparing five journal entries, each "a paragraph or two in length," that offer detailed physical descriptions of ordinary phenomena from their lives (plants, birds, buildings, street signs, people, food, etc.), emphasizing shape, color, movement or change, shadow, and sometimes sound, smell, taste, and/or touch. The goal of the journal entries, I tell the students, is to begin to get them thinking about close observation, vivid descriptive language, and the potential to give their later essays in the class an effective texture by balancing more abstract information and ideas with evocative descriptive passages and storytelling.

11 I am currently teaching this class, and I am writing this article in early September, as we are entering the fourth week of the semester. The students have just completed the journal-writing exercise and are now preparing to write the first of five brief essays on different aspects of Moscow that will eventually be braided together, as discrete sections of the longer piece, into a full-scale literary essay about Moscow, Idaho, from the perspective of a traveler. For the journal exercise, my students wrote some rather remarkable descriptive statements, which I think bodes well for their upcoming work. One student, Elizabeth Isakson, wrote stunning journal descriptions of a cup of coffee, her own feet, a lemon, a basil leaf, and a patch of grass. For instance, she wrote:

Steaming hot liquid poured into a mug. No cream, just black. Yet it appears the same brown as excretion. The texture tells another story with meniscus that fades from clear to gold and again brown. The smell is intoxicating for those who are addicted. Sweetness fills the nostrils; bitterness rushes over the tongue. The contrast somehow complements itself. Earthy undertones flower up, yet this beverage is much more satisfying than dirt. When the mug runs dry, specks of dark grounds remain swimming in the sunken meniscus. Steam no longer rises because energy has found a new home.

12 For the grassy lawn, she wrote:

Calico with shades of green, the grass is yellowing. Once vibrant, it's now speckled with straw. Sticking out are tall, seeding dandelions. Still some dips in the ground have maintained thick, soft patches of green. The light dances along falling down from the trees above, creating a stained-glass appearance made from various green shades. The individual blades are stiff enough to stand erect, but they will yield to even slight forces of wind or pressure. Made from several long strands seemingly fused together, some blades fray at the end, appearing brittle. But they do not simply break off; they hold fast to the blade to which they belong.

13 The point of this journal writing is for the students to look closely enough at ordinary reality to feel estranged from it, as if they have never before encountered (or attempted to describe) a cup of coffee or a field of grass—or a lemon or a basil leaf or their own body. Thus, the Thoreauvian objective of practicing home-cosmography begins to take shape. The familiar becomes exotic, note-worthy, and strangely beautiful, just as it often does for the geographical travel writer, whose adventures occur far away from where she or he normally lives. Travel, in a sense, is an antidote to complacency, to over-familiarity. But the premise of my class in Thoreauvian travel writing is that a slight shift of perspective can overcome the complacency we might naturally feel in our home surroundings. To accomplish this we need a certain degree of disorientation. This is the next challenge for our class.

The Blessing of Being Lost

14 Most of us take great pains to "get oriented" and "know where we're going," whether this is while running our daily errands or when thinking about the essential trajectories of our lives. We're often instructed by anxious parents to develop a sense of purpose and a sense of direction, if only for the sake of basic safety. But the traveler operates according to a somewhat different set of priorities, perhaps, elevating adventure and insight above basic comfort and security, at least to some degree. This certainly seems to be the case for the Thoreauvian traveler, or for Thoreau himself. In Walden , he writes:

…not until we are completely lost, or turned round,--for a man needs only be turned round once with his eyes shut in this world to be lost,--do we appreciate the vastness and strangeness of Nature. Every man has to learn the points of compass again as often as he awakes, whether from sleep or any abstraction. Not till we are lost, in other words, not till we have lost the world, do we begin to find ourselves, and realize where we are and the infinite extent of our relations. (171)

15 I could explicate this passage at length, but that's not really my purpose here. I read this as a celebration of salutary disorientation, of the potential to be lost in such a way as to deepen one's ability to pay attention to oneself and one's surroundings, natural and otherwise. If travel is to a great degree an experience uniquely capable of triggering attentiveness to our own physical and psychological condition, to other cultures and the minds and needs of other people, and to a million small details of our environment that we might take for granted at home but that accrue special significance when we're away, I would argue that much of this attentiveness is owed to the sense of being lost, even the fear of being lost, that often happens when we leave our normal habitat.

16 So in my class I try to help my students "get lost" in a positive way. Here in Moscow, the major local landmark is a place called Moscow Mountain, a forested ridge of land just north of town, running approximately twenty kilometers to the east of the city. Moscow "Mountain" does not really have a single, distinctive peak like a typical mountain—it is, as I say, more of a ridge than a pinnacle. When I began contemplating this class on Thoreauvian travel writing, the central concepts I had in mind were Thoreau's notion of traveling a good deal in Concord and also the idea of looking at a specific place from many different angles. The latter idea is not only Thoreauvian, but perhaps well captured in the eighteen-century Japanese artist Katsushika Hokusai's series of woodblock prints known as 36 Views of Mt. Fuji , which offers an array of different angles on the mountain itself and on other landscape features (lakes, the sea, forests, clouds, trees, wind) and human behavior which is represented in many of the prints, often with Mt. Fuji in the distant background or off to the side. In fact, I imagine Hokusai's approach to representing Mt. Fuji as so important to the concept of this travel writing class that I call the class "36 Views of Moscow Mountain," symbolizing the multiple approaches I'll be asking my students to take in contemplating and describing not only Moscow Mountain itself, but the culture and landscape and the essential experience of Moscow the town. The idea of using Hokusai's series of prints as a focal point of this class came to me, in part, from reading American studies scholar Cathy Davidson's 36 Views of Mount Fuji: On Finding Myself in Japan , a memoir that offers sixteen short essays about different facets of her life as a visiting professor in that island nation.

17 The first of five brief essays my students will prepare for the class is what I'm calling a "Moscow Mountain descriptive essay," building upon the small descriptive journal entries they've written recently. In this case, though, I am asking the students to describe the shapes and colors of the Moscow Mountain ridge, while also telling a brief story or two about their observations of the mountain, either by visiting the mountain itself to take a walk or a bike ride or by explaining how they glimpse portions of the darkly forested ridge in the distance while walking around the University of Idaho campus or doing things in town. In preparation for the Moscow Mountain essays, we read several essays or book chapters that emphasize "organizing principles" in writing, often the use of particular landscape features, such as trees or mountains, as a literary focal point. For instance, in David Gessner's "Soaring with Castro," from his 2007 book Soaring with Fidel: An Osprey Odyssey from Cape Cod to Cuba and Beyond , he not only refers to La Gran Piedra (a small mountain in southeastern Cuba) as a narrative focal point, but to the osprey, or fish eagle, itself and its migratory journey as an organizing principle for his literary project (203). Likewise, in his essay "I Climb a Tree and Become Dissatisfied with My Lot," Chicago author Leonard Dubkin writes about his decision, as a newly fired journalist, to climb up a tree in Chicago's Lincoln Park to observe and listen to the birds that gather in the green branches in the evening, despite the fact that most adults would consider this a strange and inappropriate activity. We also looked at several of Hokusai's woodblock prints and analyzed these together in class, trying to determine how the mountain served as an organizing principle for each print or whether there were other key features of the prints—clouds, ocean waves, hats and pieces of paper floating in the wind, humans bent over in labor—that dominate the images, with Fuji looking on in the distance.

18 I asked my students to think of Hokusai's representations of Mt. Fuji as aesthetic models, or metaphors, for what they might try to do in their brief (2-3 pages) literary essays about Moscow Mountain. What I soon discovered was that many of my students, even students who have spent their entire lives in Moscow, either were not aware of Moscow Mountain at all or had never actually set foot on the mountain. So we spent half an hour during one class session, walking to a vantage point on the university campus, where I could point out where the mountain is and we could discuss how one might begin to write about such a landscape feature in a literary essay. Although I had thought of the essay describing the mountain as a way of encouraging the students to think about a familiar landscape as an orienting device, I quickly learned that this will be a rather challenging exercise for many of the students, as it will force them to think about an object or a place that is easily visible during their ordinary lives, but that they typically ignore. Paying attention to the mountain, the ridge, will compel them to reorient themselves in this city and think about a background landscape feature that they've been taking for granted until now. I think of this as an act of disorientation or being lost—a process of rethinking their own presence in this town that has a nearby mountain that most of them seldom think about. I believe Thoreau would consider this a good, healthy experience, a way of being present anew in a familiar place.

36 Views—Or, When You Invert Your Head

19 Another key aspect of Hokusai's visual project and Thoreau's literary project is the idea of changing perspective. One can view Mt. Fuji from 36 different points of views, or from thousands of different perspectives, and it is never quite the same place—every perspective is original, fresh, mind-expanding. The impulse to shift perspective in pursuit of mindfulness is also ever-present in Thoreau's work, particularly in his personal journal and in Walden . This idea is particularly evident, to me, in the chapter of Walden titled "The Ponds," where he writes:

Standing on the smooth sandy beach at the east end of the pond, in a calm September afternoon, when a slight haze makes the opposite shore line indistinct, I have seen whence came the expression, "the glassy surface of a lake." When you invert your head, it looks like a thread of finest gossamer stretched across the valley, and gleaming against the distinct pine woods, separating one stratum of the atmosphere from another. (186)

20 Elsewhere in the chapter, Thoreau describes the view of the pond from the top of nearby hills and the shapes and colors of pebbles in the water when viewed from close up. He chances physical perspective again and again throughout the chapter, but it is in the act of looking upside down, actually suggesting that one might invert one's head, that he most vividly conveys the idea of looking at the world in different ways in order to be lost and awakened, just as the traveler to a distant land might feel lost and invigorated by such exposure to an unknown place.

21 After asking students to write their first essay about Moscow Mountain, I give them four additional short essays to write, each two to four pages long. We read short examples of place-based essays, some of them explicitly related to travel, and then the students work on their own essays on similar topics. The second short essay is about food—I call this the "Moscow Meal" essay. We read the final chapter of Michael Pollan's The Omnivore's Dilemma (2006), "The Perfect Meal," and Anthony Bourdain's chapter "Where Cooks Come From" in the book A Cook's Tour (2001) are two of the works we study in preparation for the food essay. The three remaining short essays including a "Moscow People" essay (exploring local characters are important facets of the place), a more philosophical essay about "the concept of Moscow," and a final "Moscow Encounter" essay that tells the story of a dramatic moment of interaction with a person, an animal, a memorable thing to eat or drink, a sunset, or something else. Along the way, we read the work of Wendell Berry, Joan Didion, Barbara Kingsolver, Kim Stafford, Paul Theroux, and other authors. Before each small essay is due, we spend a class session holding small-group workshops, allowing the students to discuss their essays-in-progress with each other and share portions of their manuscripts. The idea is that they will learn about writing even by talking with each other about their essays. In addition to writing about Moscow from various angles, they will learn about additional points of view by considering the angles of insight developed by their fellow students. All of this is the writerly equivalent of "inverting [their] heads."

Beneath the Smooth Skin of Place

22 Aside from Thoreau's writing and Hokusai's images, perhaps the most important writer to provide inspiration for this class is Indiana-based essayist Scott Russell Sanders. Shortly after introducing the students to Thoreau's key ideas in Walden and to the richness of his descriptive writing in the journal, I ask them to read his essay "Buckeye," which first appeared in Sanders's Writing from the Center (1995). "Buckeye" demonstrates the elegant braiding together of descriptive, narrative, and expository/reflective prose, and it also offers a strong argument about the importance of creating literature and art about place—what he refers to as "shared lore" (5)—as a way of articulating the meaning of a place and potentially saving places that would otherwise be exploited for resources, flooded behind dams, or otherwise neglected or damaged. The essay uses many of the essential literary devices, ranging from dialogue to narrative scenes, that I hope my students will practice in their own essays, while also offering a vivid argument in support of the kind of place-based writing the students are working on.

23 Another vital aspect of our work together in this class is the effort to capture the wonderful idiosyncrasies of this place, akin to the idiosyncrasies of any place that we examine closely enough to reveal its unique personality. Sanders's essay "Beneath the Smooth Skin of America," which we study together in Week 9 of the course, addresses this topic poignantly. The author challenges readers to learn the "durable realities" of the places where they live, the details of "watershed, biome, habitat, food-chain, climate, topography, ecosystem and the areas defined by these natural features they call bioregions" (17). "The earth," he writes, "needs fewer tourists and more inhabitants" (16). By Week 9 of the semester, the students have written about Moscow Mountain, about local food, and about local characters, and they are ready at this point to reflect on some of the more philosophical dimensions of living in a small academic village surrounded by farmland and beyond that surrounded by the Cascade mountain range to the West and the Rockies to the East. "We need a richer vocabulary of place" (18), urges Sanders. By this point in the semester, by reading various examples of place-based writing and by practicing their own powers of observation and expression, my students will, I hope, have developed a somewhat richer vocabulary to describe their own experiences in this specific place, a place they've been trying to explore with "open minds and notebooks." Sanders argues that

if we pay attention, we begin to notice patterns in the local landscape. Perceiving those patterns, acquiring names and theories and stories for them, we cease to be tourists and become inhabitants. The bioregional consciousness I am talking about means bearing your place in mind, keeping track of its condition and needs, committing yourself to its care. (18)

24 Many of my students will spend only four or five years in Moscow, long enough to earn a degree before moving back to their hometowns or journeying out into the world in pursuit of jobs or further education. Moscow will be a waystation for some of these student writers, not a permanent home. Yet I am hoping that this semester-long experiment in Thoreauvian attentiveness and place-based writing will infect these young people with both the bioregional consciousness Sanders describes and a broader fascination with place, including the cultural (yes, the human ) dimensions of this and any other place. I feel such a mindfulness will enrich the lives of my students, whether they remain here or move to any other location on the planet or many such locations in succession.

25 Toward the end of "Beneath the Smooth Skin of America," Sanders tells the story of encountering a father with two young daughters near a city park in Bloomington, Indiana, where he lives. Sanders is "grazing" on wild mulberries from a neighborhood tree, and the girls are keen to join him in savoring the local fruit. But their father pulls them away, stating, "Thank you very much, but we never eat anything that grows wild. Never ever." To this Sanders responds: "If you hold by that rule, you will not get sick from eating poison berries, but neither will you be nourished from eating sweet ones. Why not learn to distinguish one from the other? Why feed belly and mind only from packages?" (19-20). By looking at Moscow Mountain—and at Moscow, Idaho, more broadly—from numerous points of view, my students, I hope, will nourish their own bellies and minds with the wild fruit and ideas of this place. I say this while chewing a tart, juicy, and, yes, slightly sweet plum that I pulled from a feral tree in my own Moscow neighborhood yesterday, an emblem of engagement, of being here.

Bibliography

BUELL, Lawrence, The Environmental Imagination: Thoreau, Nature Writing, and the Formation of American Culture , Harvard University Press, 1995.

DAVIDSON, Cathy, 36 Views of Mount Fuji: On Finding Myself in Japan , Duke University Press, 2006.

DUBKIN, Leonard, "I Climb a Tree and Become Dissatisfied with My Lot." Enchanted Streets: The Unlikely Adventures of an Urban Nature Lover , Little, Brown and Company, 1947, 34-42.

GESSNER, David, Soaring with Fidel: An Osprey Odyssey from Cape Cod to Cuba and Beyond , Beacon, 2007.

ISAKSON, Elizabeth, "Journals." Assignment for 36 Views of Moscow Mountain (English 208), University of Idaho, Fall 2018.

SANDERS, Scott Russell, "Buckeye" and "Beneath the Smooth Skin of America." Writing from the Center , Indiana University Press, 1995, pp. 1-8, 9-21.

SLOVIC, Scott, "Teaching with Wolves", Western American Literature 52.3 (Fall 2017): 323-31.

THOREAU, Henry David, "October 1-20, 1853", Being in the World: An Environmental Reader for Writers , edited by Scott H. Slovic and Terrell F. Dixon, Macmillan, 1993, 371-75.

THOREAU, Henry David, Walden . 1854. Princeton University Press, 1971.

Bibliographical reference

Scott Slovic , “ 36 Views of Moscow Mountain: Teaching Travel Writing and Mindfulness in the Tradition of Hokusai and Thoreau ” , Caliban , 59 | 2018, 41-54.

Electronic reference

Scott Slovic , “ 36 Views of Moscow Mountain: Teaching Travel Writing and Mindfulness in the Tradition of Hokusai and Thoreau ” , Caliban [Online], 59 | 2018, Online since 01 June 2018 , connection on 06 April 2024 . URL : http://journals.openedition.org/caliban/3688; DOI : https://doi.org/10.4000/caliban.3688

About the author

Scott slovic.

University of Idaho Scott Slovic is University Distinguished Professor of Environmental Humanities at the University of Idaho, USA. The author and editor of many books and articles, he edited the journal ISLE: Interdisciplinary Studies in Literature and Environment from 1995 to 2020. His latest coedited book is The Routledge Handbook of Ecocriticism and Environmental Communication (2019).

By this author

Introduction (version en français) [Full text] Introduction [Full text | translation | en] Published in Caliban , 64 | 2020
To Collapse or Not to Collapse? A Joint Interview [Full text] Published in Caliban , 63 | 2020
Furrowed Brows, Questioning Earth: Minding the Loess Soil of the Palouse [Full text] Published in Caliban , 61 | 2019
Foreword: Thinking of “Earth Island” on Earth Day 2016 [Full text] Published in Caliban , 55 | 2016

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67-68 | 2022 Religious Dispute and Toleration in Early Modern Literature and History
65-66 | 2021 Peterloo 1819 and After: Perspectives from Britain and Beyond
64 | 2020 Animal Love. Considering Animal Attachments in Anglophone Literature and Culture
63 | 2020 Dynamics of Collapse in Fantasy, the Fantastic and SF
62 | 2019 Female Suffrage in British Art, Literature and History
61 | 2019 Land’s Furrows and Sorrows in Anglophone Countries
60 | 2018 The Life of Forgetting in Twentieth- and Twenty-First-Century British Literature
59 | 2018 Anglophone Travel and Exploration Writing: Meetings Between the Human and Nonhuman
58 | 2017 The Mediterranean and its Hinterlands
57 | 2017 The Animal Question in Alice Munro's Stories
56 | 2016 Disappearances - American literature and arts
55 | 2016 Sharing the Planet
54 | 2015 Forms of Diplomacy (16 th -21 st century)
53 | 2015 Representing World War One: Art’s Response to War
52 | 2014 Caliban and his transmutations

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