The language of food : a linguist reads the menu

2015 James Beard Award Nominee: Writing and Literature category 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. 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. How To Read A Menu -- Entre -- From Sikbaj To Fish And Chips -- Ketchup, Cocktails, And Pirates -- A Toast To Toast -- Who Are You Calling A Turkey? -- Sex, Drugs, And Sushi Rolls -- Potato Chips And The Nature Of The Self -- Salad, Salsa, And The Flour Of Chivalry -- Macaroon, Macaron, Macaroni -- Sherbet, Fireworks, And Mint Juleps -- Does This Name Make Me Sound Fat? : Why Ice Cream And Crackers Have Different Names -- Why The Chinese Don't Have Dessert. Dan Jurafsky. Includes Bibliographical References (pages 211-227) And Index. **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. 30 illustrations A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork 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. 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 flavours--lies just beneath the surface of our daily snacks, soups, and suppers Stanford University linguist Dan Jurafsky dives into the hidden history of food. He opens a 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". Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. (bron: www.wwnorton.co.uk) How to read a menu Entrée From sikbāj to fish and chips Ketchup, cocktails, and pirates A toast to toast Who are you calling a turkey? Sex, drugs, and sushi rolls Potato chips and the nature of the self Salad, salsa, and the flour of chivalry Macaroon, macaron, macaroni Sherbet, fireworks, and mint juleps Does this name make me sound fat? : why ice cream and crackers have different names Why the Chinese don't have dessert.