Related reading
All OCA sardine posts (Pinboard)
[“Hot jalapeño” is redundant, no? Perhaps it’s to protect the company from complaints. But “real oak-wood ovens”: as opposed to pretend ovens? Image from King Oscar. Thank you, Your Majesty.]
Saturday, May 2, 2015
More adventures in sardines
Related reading
All OCA sardine posts (Pinboard)
[“Hot jalapeño” is redundant, no? Perhaps it’s to protect the company from complaints. But “real oak-wood ovens”: as opposed to pretend ovens? Image from King Oscar. Thank you, Your Majesty.]
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comments: 5
"Real oak-wood ovens" may be to make it clear that it's not chemical smoke. I was reading an article about research done to help restaurants make their menus more appealing, and descriptors were on the list. The "real" is to emphasize the authenticity. You should mention your series and ask to see one of the "real" ovens.
Yes, I know it’s to emphasize the wood part. But then they’d have to say real-oak-wood ovens. I will speak to them about it if and when I get to San Diego. :)
A clever copywriter would have come up with a snappy snippet to convey the idea of genuine rather than making it so literal (assuming it is literal). Now I'm thinking "tastes good like a cigarette should," which says nothing and everything.
How about “smoked in oak”?
Much better!
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