The Language of Food: A Linguist Reads the Menu

The Language of Food: A Linguist Reads the Menu

Dan Jurafsky

2015 James Beard Award Nominee: Writing and Literature category

“Eye-opening, insightful, and large enjoyable to read.”―Bee Wilson, writer of Consider the Fork

Why can we devour toast for breakfast, after which toast to sturdy healthiness at dinner? What does the turkey we devour on Thanksgiving need to do with the rustic at the jap Mediterranean? are you able to work out how a lot your dinner will fee through counting the phrases at the menu?

In The Language of Food, Stanford collage professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the meals we predict we all know. 13 chapters evoke the enjoyment and discovery of analyzing a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky issues out the delicate meanings hidden in filler phrases like "rich" and "crispy," zeroes in at the metaphors and storytelling tropes we depend on in eating place experiences, and charts a microuniverse of promoting language at the again of a bag of potato chips.

The attention-grabbing trip via The Language of Food uncovers a world atlas of culinary impacts. With Jurafsky's perception, phrases like ketchup, macaron, or even salad turn into dwelling fossils that comprise the styles of early worldwide exploration that predate our glossy fusion-filled international. From historic recipes preserved in Sumerian music lyrics to colonial delivery routes that first attached East and West, Jurafsky paints a colourful portrait of the way our meals constructed. a stunning historical past of culinary exchange―a sharing of principles and tradition up to elements and flavors―lies simply underneath the outside of our day-by-day snacks, soups, and suppers.

Engaging and educated, Jurafsky's certain research illuminates a rare community of language, background, and nutrients. The menu is yours to enjoy.

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