Crack Pie, Girly Drinks, and Problematic Food Language
Soleil Ho is the new restaurant critic for the San Francisco Chronicle. In a recent article, Ho shared a thoughtful list of the words that she isn’t going to use in her restaurant reviews. One of the words is “crack”:
In addition to being overly dramatic, it seems really callous to write that a bowl of bean dip is “like crack.” No matter how delicious something might be, its effect on me is nothing close to what crack does to people and their families. It’s supposed to be funny and edgy to compare a gourmet cupcake to crack because of how far the chi-chi bakery I’m standing in is from the kind of community that has historically been devastated by the crack epidemic. The ignorance is the joke.
One interesting example of its persistence is in the way we talk about Momofuku Milk Bar’s “Crack Pie.” Writers have called its creator, chef Christina Tosi, a “crack dealer” and used the language of addiction to describe the dish. Honestly, the company should have done the right thing and changed it by now.
Language is power and words are meaningful beyond their simple or intended definitions. For any given problematic word, there are so many other words you can use.
Stay Connected