The Language of Food : A Linguist Reads the Menu Paperback / softback
by Dan (Stanford University) Jurafsky
Paperback / softback
- Information
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!
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In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Paperback / softback
- Pages:256 pages, 30 illustrations
- Publisher:WW Norton & Co
- Publication Date:20/11/2015
- Category:
- ISBN:9780393351620
Information
-
In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Paperback / softback
- Pages:256 pages, 30 illustrations
- Publisher:WW Norton & Co
- Publication Date:20/11/2015
- Category:
- ISBN:9780393351620