Food with style Associated Press expands food section with more than three dozen new entries BY H OWA R D S PA N O G L E A N D B R A D L E Y W I L S O N , M J E
All writers, whether describing an experience informally or presenting new restaurants to readers, discover writing about cuisine is a challenge. Brand names invade with their distinctive spellings. French and Latin American creations stamp their special spelling on tasty ingredients and cooking techniques. How can a writer communicate correctly in a world so awhirl with images, smells, flavors and embellishments? As surprising as it is for teenage writers, eager to be stylish but often trapped by the “how-to-spell?” question, the Associated Press Stylebook has answers to open opportunities that enable all journalists to write about food with finesse and with confidence. Gone are limitations when young writers interact with a new friend: Food Guidelines, which has been expanded in the 2014 edition of the Associated Press Stylebook to include 509 terms about food. Writers can confidently talk about cuisine choices, dining places and how-to-cook experiments. They also can expand their vocabulary as they connect readers to a world of flair, color and distinctive tastes.
BUFFALO WING — A chicken wing generally deep-fried, unbreaded and coated in butter and in vinegar-based cayenne pepper hot sauce. Origin: One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, N.Y., by Teressa Bellissimo, who owned the bar along with her husband Frank. Another claim is that a man named John Young served chicken wings in a special “mambo sauce” at his Buffalo restaurant in the mid-1960s. WINTER 2014
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