Evoking emotion through food writing

Humans no longer eat for mere survival purposes. We eat for comfort. We eat for pleasure. We eat for communion.

Food is no longer just a source of energy. It is an integral part of our emotional lives.

Does your blog reflect the emotional power of food?

If not, you’re missing an opportunity to build stronger bonds with your followers as well as the blogging community at large.

Share your motive

Why did you decide to start a food blog in the first place? Whether your objective was to share your passion for Peruvian fusion or to sing the praises of a Paleo diet, you’ve already got an emotional touchstone for your writing: your feelings! Without preaching or proselytizing, make your purpose plain. Share the rationale and the feelings behind your foodie-osyncrasies so that others can buy into your blog.

Make it personal

When we read, we put aside our own stories for a while and adopt another person’s stories as our own. In doing so, we feel alongside the writer. Her feelings become our feelings. While it’s hard to identify with a recipe, a compelling food blogger can bring a list of ingredients and directions to life by integrating them into a personal narrative.

Stimulate the senses

Our senses are intricately bound with our emotions. The scent of burgers sizzling on a grill sweeps us back to carefree summer days. The simple warmth of macaroni and cheese can render the most challenging day tolerable. Use the power of the senses to evoke emotions. Choose strong sensory details as you describe foods: crumbly, gooey, creamy, tangy…feeling hungry, yet?

Don’t be basic

When you’re writing, choose specific details to create stronger images capable of triggering emotions more easily. By using precise names to describe the foods that you love rather than more general terms, you can eliminate adjectives that bloat your blog posts unnecessarily. Rather than talking about Peruvian fusion, for example, talk about piquant ceviche and savory banana leaf tamales. Rather than potatoes, go ahead and give precedence to your favorite roots, be they starchy Russets or waxy French Fingerlings.

Speaking of names

Research shows that we tend to prefer foods when they have cozy, personal names. Use that preference to your advantage by naming otherwise mundane dishes after favorite friends and family. Apple pie is fine, but if I had to choose between a generic version or Grandma Brown’s Mouth-Watering Apple Pie, well, you know which one I’m going to choose. My mouth’s watering already.

How do you evoke emotion in your food writing?