Updated October 29, 2019
The PDF available above is being developed to fulfill one simple concept: People should be able to think about or discuss what they eat. After going to a given restaurant, eating a given dish, or even while preparing a dish and wanting to improve on it, knowing how to think about or discuss a dish, portion, or ingredient makes a difference. Problems or issues can be identified and improvements made, or a recommendation can be given more weight, if a better vocabulary is available. Note that the list also includes terminology for use on menus, which involves a different technique but includes many of the same words in different forms.
Click the link below the viewer window to download the PDF.