Awards
- Short-listed for James Beard Foundation Book Award 2015
- Shortlisted for James Beard Foundation Award 2015.
Overview
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!
Full Product Details
Author: Dan Jurafsky (Stanford University)
Publisher: WW Norton & Co
Imprint: WW Norton & Co
Dimensions:
Width: 14.00cm
, Height: 1.80cm
, Length: 21.10cm
Weight: 0.202kg
ISBN: 9780393351620
ISBN 10: 0393351629
Pages: 256
Publication Date: 20 November 2015
Audience:
General/trade
,
General
Format: Paperback
Publisher's Status: Active
Availability: Available To Order
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Reviews
A model of rigor and readability... weave[s] together the journey food makes through culture with the journey its name makes through language. -- Peter Sokolowski - New York Times Book Review Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it's on a fancy French menu or a bag of potato chips. -- Bee Wilson, author of Consider the Fork: Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider's guide to reading menus. I couldn't put this book down. -- Rachel Laudan, author of Cuisine and Emp Fresh and insightful... The complexities of language, intertwined with the endless combinations of ingredients and the rich history of eating, make for a rich and rewarding read. -- Matthew Tiffany - Minneapolis Star Tribune
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 I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page. -- Bee Wilson 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 Deliciously erudite. -- Nature ...hugely entertaining book... -- The Independent His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout. -- The Economist
Author Information
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.
