The Language of Food

A Linguist Reads the Menu

Dan Jurafsky (Stanford University)

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Paperback

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English

Norton
13 November 2015

Language: history & general works; Cookery, food & drink

"Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to add tomatoes to their anchovy ""catsup"" in 1817. A century later, Heinz changed the spelling again—and added sugar.

In The Language of Food, Dan Jurafsky opens a panoramic window onto everything from the modern descendants of ancient recipes to the hidden persuasion in restaurant reviews. Combining history with linguistic analysis, Jurafsky uncovers a global atlas of premodern culinary influence: why we toast to good health at dinner and eat toast for breakfast and why the Chinese don't have a word for ""dessert"". Engaging and eclectic, Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Tuck in!"

By: Dan Jurafsky (Stanford University)
Imprint: Norton
Country of Publication: United States
Dimensions: Height: 211mm, Width: 140mm, Spine: 18mm
Weight: 202g
ISBN: 9780393351620
ISBN 10: 0393351629
Pages: 256
Publication Date: 13 November 2015
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Dan Jurafsky is the recipient of a MacArthur Genius Grant and a professor of linguistics at Stanford University. He and his wife live in San Francisco.

Reviews for The Language of Food: A Linguist Reads the Menu

What [Dan Jurafsky] doesn't know about the etymology of food and catering is not worth knowing...[his] deconstruction of a menu...is an object lesson in food PR. -- The Independent I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page. -- Bee Wilson This book won't put dinner on the table, but it just might improve how you order in a restaurant. -- Tony Turnbull, Christmas Round-ups 2014 - The Times Deliciously erudite. -- Nature ...hugely entertaining book... -- The Independent His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout. -- The Economist