The Italian language is full of colourful idiomatic expressions and over the last 20 years, I have collected many that relate to cooking and food. Essere come prezzemolo, to be like parsley, is a very visual example of this, which roughly signifies ‘ to be everywhere, to be present in different places and situations, or in many institutions, such as parsley, which is widely used in many different recipes. It also means to put oneself in the middle, to interrupt things, to meddle’.
I am a great fan of parsley and I also enjoy a good simile. What I no longer like, nor even tolerate, is the misuse of the word ‘like‘ in the written context. Just like parsley, the misuse of this word interrupts and gets in the way, is common and overused.
You will probably hear this ubiquitous language filler, stutter, speech impediment, spilling out of the mouths of teenagers. Travelling on trams or trains in teen hour, I become aurally fixated ( not much choice in a crowded tram) with the dreaded ‘like‘ word. It seems that young people today cannot utter a sentence or phrase without copious sprinklings of ‘like‘ between each and every other word. No, these ‘likes‘ are not used as similes, nor are they expressions of enjoyment or desire. They are not used to compare anything in particular. They have become a speech disorder a little akin to Tourette’s syndrome. I sometimes find myself counting the number of ‘likes‘ that appear in one sentence. The record stands at 19. I also wonder whether these young people will be able to succeed in interviews, and whether they can turn off the ‘like ‘ button when under stress.
We tolerate this in the young. Perhaps it’s a bonding word, a generational code, despite the stammering effect on expressive language. At what age should one grow out of the ‘like‘ phenomena? I ponder this question when I hear the occasional adult hampered by its overuse.
Please make the word go away and save our language from annihilation. Just like parsley, it’s everywhere.
By the way, that parsley salad, straight from Ottolenghi’s ‘Jerusalem’ is a real winner, and what would a lovely salsa verde be without parsley?
Feel free to comment, I won’t bite! grrrrr