The language of food : a linguist reads the menu
(Book)
Author
Published
New York : W.W. Norton & Company, [2014].
Status
Central - Adult Nonfiction
641.3002 JURAF
1 available
641.3002 JURAF
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.3002 JURAF | Available |
Description
The Language of FoodJurafsky 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 Language of FoodFrom 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.
More Details
Format
Book
Edition
First edition.
Physical Desc
246 pages : illustrations ; 24 cm
Language
English
ISBN
9780393240832, 0393240835
Notes
Bibliography
Includes bibliographical references (pages 211-227) and index.
Description
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.
Table of Contents
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.
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Citations
APA Citation, 7th Edition (style guide)
Jurafsky, D. (2014). The language of food: a linguist reads the menu (First edition.). W.W. Norton & Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Jurafsky, Dan, 1962-. 2014. The Language of Food: A Linguist Reads the Menu. New York: W.W. Norton & Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Jurafsky, Dan, 1962-. The Language of Food: A Linguist Reads the Menu New York: W.W. Norton & Company, 2014.
Harvard Citation (style guide)Jurafsky, D. (2014). The language of food: a linguist reads the menu. First edn. New York: W.W. Norton & Company.
MLA Citation, 9th Edition (style guide)Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu First edition., W.W. Norton & Company, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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