Saturday, December 10, 2011

How important are sensory details? Part 3....TASTE

Sensory details can make the difference between reading a story and experiencing it. Using the correct identifier for descriptions, can make words burst off the pages.

This post is divided into five parts, allowing each of the senses to take center stage.
In my humble opinion, the key to using the below listed words, is to use them in a way in which you do NOT describe their anticipated counterpart.

Taste flavor-

-acidic, almond, apple, apricot
-banana, barbeque, beef, bitter, bittersweet, bland, blackberry, blueberry, briny, brown sugar, bubble gum, burnt, butterscotch, buttery
-caramel, cashew, celery, charred, cheddar, cheesecake, cheesy, cherry, chicken, chipotle, chives, chocolate, coconut, cinnamon, citrisy, clean, cranberry, crisp, cucumber, curry, custard
-dill, dirt
-fiery, fishy, flavorless, french vanilla, fruity
-gamy, garlic, gingery, grape, grapefruit, green pepper
-ham, hazelnut, hickory, honey
-keylime, kiwi
-lemon, lime, licorice
-mango, medicinal, melon, minty, mushroom, mustard, musty
-oat, olive, onion, orange, oregano,
-parmesan, parsley, peacan, peach, peanut butter, pear, pepper, pepperjack, peppermint, perfume, pineapple, plum, pomegranate
-raspberry, raw, rosemary
-sage, salty, sauer kraut, savory, seafood, sharp, skunky, smoky, sour, spearmint, spicy, strawberry, sugary, sweet, syrupy
-tangy, tasteless, terriaki, thyme, tomato, tuna, turkey
-vanillla, vinegary
-walnut, watermelon, wheat, white chocolate, whole grain

Resources include:

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