Awards

• Short-listed for James Beard Foundation Book Awards (Writing on Food) 2015

Overview

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.

Full Product Details

9780393240832

Table of Contents

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 Ever since I heard the phrase 'fresh frozen' I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book. -- Mark Kurlansky, author of Cod 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: A History of How We Cook and Eat The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food. -- Tyler Cowen, professor of economics, George Mason University, and author of Average is Over Dan Jurafksy hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food. Whether quoting from a menu item, Dirty Girl Romano beans, or decoding the food vortex of Portlandia, Dan makes your tongue drop. The chapters on sherbet, toast, and potato chip packaging are too delicious-you'll be scanning the supermarket as Dan's new protege. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies! -- Susie Bright Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way -- Deborah Tannen, author of the #1 bestseller You Just Don't Understand: Women and Men in Conversation 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 Empire: Cooking in World History Why is the entree served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about. -- John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist 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

...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 His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout. -- The Economist I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page. -- Bee Wilson

It's easy to forget how little sense the names of what we eat tend to make. Why is the entree served in the middle of the meal instead of when you enter it? Why would anybody put a feather in their hat and call it macaroni? Where does a word like ketchup come from, and why did it used to be spelled catsup ? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about. --John McWhorter, Associate Professor of linguistics at Columbia University, Contributing Editor for The New Republic, and TIME columnist.

Why is the entree served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about. --John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist

"""...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 ""His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout."" -- The Economist ""I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page."" -- Bee Wilson"

Ever since I heard the phrase 'fresh frozen' I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book. -- Mark Kurlansky, author of Cod 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: A History of How We Cook and Eat The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food. -- Tyler Cowen, professor of economics, George Mason University, and author of Average is Over Dan Jurafksy hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food. Whether quoting from a menu item, Dirty Girl Romano beans, or decoding the food vortex of Portlandia, Dan makes your tongue drop. The chapters on sherbet, toast, and potato chip packaging are too delicious-you'll be scanning the supermarket as Dan's new protege. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies! -- Susie Bright Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way -- Deborah Tannen, author of the #1 bestseller You Just Don't Understand: Women and Men in Conversation 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 Empire: Cooking in World History Why is the entree served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about. -- John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist 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

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.

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