The Language of Food
A Linguist Reads the MenuBook - 2014
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!
From Library Staff
LPL_EliH Aug 28, 2015
Full disclosure: food is a passion of mine, and etymology is not far behind. So I might be a little biased in how much I loved this book. Jurafsky is a (non) classic triple threat: linguist, historian, and gastronomer. He delves into the rich, world-spanning history of thirteen different foods ... Read More »
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