The Language of Food by Dan Jurafsky
Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. 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.
"His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout" -- The Economist
"...hugely entertaining book..." -- The Independent
"Deliciously erudite." -- Nature
"This book won’t put dinner on the table, but it just might improve how you order in a restaurant." -- Tony Turnbull, Christmas Round-ups 2014 - The Times
"I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page." -- Bee Wilson
"What [Dan Jurafsky] doesn't know about the etymology of food and catering is not worth knowing...[his] deconstruction of a menu...is an object lesson in food PR." -- The Independent
"...hugely entertaining book..." -- The Independent
"Deliciously erudite." -- Nature
"This book won’t put dinner on the table, but it just might improve how you order in a restaurant." -- Tony Turnbull, Christmas Round-ups 2014 - The Times
"I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page." -- Bee Wilson
"What [Dan Jurafsky] doesn't know about the etymology of food and catering is not worth knowing...[his] deconstruction of a menu...is an object lesson in food PR." -- The Independent
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.
| SKU | Unavailable |
| ISBN 13 | 9780393351620 |
| ISBN 10 | 0393351629 |
| Title | The Language of Food |
| Author | Dan Jurafsky |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | WW Norton & Co |
| Year published | 2015-11-20 |
| Number of pages | 256 |
| Prizes | Short-listed for James Beard Foundation Book Award 2015 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |