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The Language of Food

By Dan Jurafsky

The Language of Food Social Sciences

The Language of Food

0 - Used - very good
Description
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!
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
256
Release Date:
2015-10-13
Publication Date:
2015-10-13
Publisher:
W. W. Norton & Company
Languages:
Original: English
ISBN10:
0393351629
ISBN13:
9780393351620
GPSR Manufacturer Reference:
[email protected]
Weight:
318 g
Height:
136 cm
Width:
208 cm
Thickness:
20 cm
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