Language of Food A Linguist Reads the Menu

ISBN-10: 0393240835
ISBN-13: 9780393240832
Edition: 2014
Authors: Dan Jurafsky
List price: $26.95
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Description: Ketchup, America's national condiment, 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 anchovie "catsup" in 1817. A century later, Heinz  More...

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Book details

List price: $26.95
Copyright year: 2014
Publisher: W. W. Norton & Company, Incorporated
Publication date: 9/15/2014
Binding: Hardcover
Pages: 272
Size: 6.50" wide x 9.50" long x 1.00" tall
Weight: 1.122
Language: English

Ketchup, America's national condiment, 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 anchovie "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 pre-modern culinary influence: how Martha Washington helped import the French macaron that became the coconut macaroon, 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 unique study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Dig in!

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.

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