The Wall Street Journal, in the weekend edition, had a book review on three books about food. This paragraph caught me eye.
Mr. Desrochers and Ms. Shimizu write as you would expect academics to write; their prose is clear enough but rarely rises above the pedestrian, and in places they get bogged down citing other authorities when what we really need is just a clear exposition of the ideas. Still, they do get off the occasional zinger. Some growers, they write, "now send their worst produce to farmers' markets because customers think that imperfections and blemishes are an indicator of authenticity."
It makes you wonder if some knife makers do the same thing.