Exploring the Culinary Arts Food is considered to be one of basic aspects of life . Everyone eats to survive , but it is more than just sustenance , it's an experience. Award winning food critic of The Los Angeles Times Jonathan Gold demonstrates the beauty of food and the culinary expertise of chef’s all over the city through his descriptive language and laid back tone. In practically all of his articles Gold utilizes various forms of imagery to give the reader a better idea of what a dish looks, feels, smells, and tastes like. For example in his article Jonathan Gold takes a look at the art of sushi as practiced at Shiki Beverly Hills Gold says “...after the first piece he nestles onto your serving plate, a slash of Japanese sea bream …show more content…
Another example of this in one of Gold’s articles is when he says “The noodles are what they've always been at the Tsujita restaurants―thin, firm, chewy, almost bouncy under your teeth. There is a ball of ground pork, miso and aromatics floating in the center, what other local ramen parlors sometimes call a flavor …show more content…
One instance in which he has some interesting word choice is in this quote where he says ”Your lips do not vibrate quite so vividly with the particular numbing effect of the pepper.”(“Jonathan Gold tried the level-six-spicy ramen at Killer Noodle. It comes with water, towels and an endorphin high”) The usage of the words “vibrate” , “numbing” , “vividly” help to emphasize how spicy this ramen dish must be to invoke such sensations. The spiciness of the ramen helps to differentiate this restaurant from others who may not serve the dish in this traditionally spicy style and shows how dedicated the resturant is to stay true to Japanese culture. In another one of his articles Gold says “Santa Barbara spot prawns split and grilled so that the oozing, lemony roe is even better than the prawn itself? Sure.”(“Jonathan Gold takes a look at the art of sushi as practiced at Shiki Beverly Hills”) Gold’s usage of words such as “lemony”