The Language of Food

Author(s): Dan Jurafsky

Cooking & 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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Product Information

Dan Jurafsky is the recipient of a MacArthur "Genius Grant" and a professor of linguistics at Stanford University, where he studies social and behavioural linguistics.

General Fields

  • : 9780393240832
  • : WW Norton & Co
  • : WW Norton & Co
  • : September 2014
  • : 243mm X 157mm X 22mm
  • : United States
  • : October 2014
  • : books

Special Fields

  • : Dan Jurafsky
  • : Hardback
  • : 641.3009
  • : 272
  • : 30 illustrations