The Language of Food – A Linguist Reads the Menu : A Linguist Reads the Menu
by
Dan Jurafsky
Book Details
Format
Paperback / Softback
ISBN-10
0393351629
ISBN-13
9780393351620
Publisher
WW Norton & Co
Imprint
WW Norton & Co
Country of Manufacture
US
Country of Publication
GB
Publication Date
Oct 13th, 2015
Print length
256 Pages
Weight
210 grams
Dimensions
14.10 x 20.90 x 1.30 cms
Ksh 2,350.00
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Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
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!
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