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."
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