The Language of Food: A Linguist Reads the Menu

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9780393351620: The Language of Food: A Linguist Reads the Menu

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." ―Bee Wilson, author of Consider the Fork

Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.

The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange―a sharing of ideas and culture as much as ingredients and flavors―lies just beneath the surface of our daily snacks, soups, and suppers.

Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

30 illustrations

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About the Author:

Dan Jurafsky, a recipient of a MacArthur "Genius Grant," is professor and chair of linguistics and professor of computer science at Stanford University. He and his wife live in San Francisco.

Review:

“[Jurafsky's] brilliant achievement is to weave together the journey food makes through culture with the journey its name makes through language.”
- Peter Sokolowski, New York Times Book Review

“Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips.”
- Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat

“Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book.”
- Mark Kurlansky, author of Cod and Paper

“Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way.”
- Deborah Tannen, author of the #1 bestseller You Just Don’t Understand: Women and Men in Conversation

“Fresh and insightful...The complexities of language, intertwined with the endless combinations of ingredients and the rich history of eating, make for a rich and rewarding read.”
- Matthew Tiffany, Minneapolis Star Tribune

“Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider’s guide to reading menus. I couldn’t put this book down.”
- Rachel Laudan, author of Cuisine and Empire: Cooking in World History

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Descrizione libro WW Norton Co, United States, 2015. Paperback. Condizione libro: New. Reprint. Language: English . Brand New Book. 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!. Codice libro della libreria AAS9780393351620

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Descrizione libro WW Norton Co, United States, 2015. Paperback. Condizione libro: New. Reprint. Language: English . Brand New Book. 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!. Codice libro della libreria AAS9780393351620

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Descrizione libro Softcover. Condizione libro: New. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy. Codice libro della libreria 114998618

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