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Palate Patrol 2014

I’m not even close to being a grammarian and would fail deeply as a copyeditor (my persnickety background comes from the library sciences, the most unscientific of all sciences–and wildly fluctuating self-esteem bolstered by others’ mishaps). I’ve caught myself saying literally for emphasis, and pre-hoarding barrage in pop culture, often mixed up hoardes and hoards. And really, does anyone really care about the difference between hardy and hearty?

But the rampant abuse of palate/palette/pallet is reaching epidemic proportions and can no longer go unchecked. It’s not enough to note a few errant examples on Twitter or verbally in passing. I must begin collecting and archiving  for future generations, though I don’t plan on going out of my way to be offended. Examples will likely only stem from my casual RSS’ing and social media skimming.


How Foodspotting, the book, was born.

“When Alexa Andrzejewski traveled to Japan and Korea in 2009, she was rather hungry. It wasn’t one specific dish she had her heart and palette set on, however, but rather a roving buffet of local delicacies.”


Joshua David Stein likes his words. And sometimes–often actually–I like his words too. Which makes this passage (now corrected) in his review of M. Wells Steakhouse in The Observer all the more egregious.

As for those doomed fishies in the concrete trough, they became the truite en bleu ($30). Guests able to stomach ordering a real-time execution would witness them plucked from the pool, clubbed over the head, then gutted, bathed in vinegar and poached in a court bouillon. They arrive at the table Sinatra-eye-blue, with heads unnaturally bent, looking as sad and poetic as an Enrique Metinides photograph. But fresher fish you’ll not find, nor flesh more yielding to fork or pleasing to palette.


A restaurant named Palates opened in Bushwick. This is actually not misuse since it’s meant to be a double entendre; it just sounds funny.

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