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The Language of Food: A Linguist Reads the Menu by Jurafsky, Dan
by Jurafsky, Dan | HC | Acceptable
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“Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ”... Meer lezenover objectstaat
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eBay-objectnummer:145593694213
Specificaties
- Objectstaat
- Redelijk
- Opmerkingen van verkoper
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780393240832
- Book Title
- Language of Food : a Linguist Reads the Menu
- Item Length
- 9.3in
- Publisher
- Norton & Company, Incorporated, w. w.
- Publication Year
- 2014
- Format
- Hardcover
- Language
- English
- Item Height
- 0.9in
- Genre
- Cooking, Language Arts & Disciplines, Social Science
- Topic
- General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Linguistics / General, Linguistics / Etymology, Essays & Narratives
- Item Width
- 6.6in
- Item Weight
- 18.4 Oz
- Number of Pages
- 272 Pages
Over dit product
Product Information
Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to add tomatoes to their anchovy "catsup" in 1817. A century later, Heinz changed the spelling again--and added sugar. In The Language of Food, Dan Jurafsky opens a panoramic 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". Engaging and eclectic, Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Tuck in!
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393240835
ISBN-13
9780393240832
eBay Product ID (ePID)
201609501
Product Key Features
Book Title
Language of Food : a Linguist Reads the Menu
Format
Hardcover
Language
English
Topic
General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Linguistics / General, Linguistics / Etymology, Essays & Narratives
Publication Year
2014
Genre
Cooking, Language Arts & Disciplines, Social Science
Number of Pages
272 Pages
Dimensions
Item Length
9.3in
Item Height
0.9in
Item Width
6.6in
Item Weight
18.4 Oz
Additional Product Features
Lc Classification Number
Tx353j78 2014
Reviews
What do 'salad', 'salt' and 'salami' have in common? Why do mid-priced restaurants use the word 'real' more than expensive restaurants? I found The Language of Food eye-opening, insightful and huge fun to read, with surprises and treats on every page. Dan Jurafsky opened my eyes to some of the strange secrets hidden in our choice of food words. Writing with knowledge and wit, 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., Anyone who loves language or food or conversation will love this book. With Dan Jurafsky as a wise and witty guide, you'll travel back in time and around the globe to trace the origins of the foods we eat daily to China, old Europe, and ancient Persia. It's an inspiring reminder that we are all members of a vast human family, deeply connected through the foods we eat. Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. A unique combination of linguistic expertise and culinary history. You'll never think of ketchup, French fries, fish and chips, or toast in the same way. Full of surprising connections and fascinating facts, The Language of Food is equal parts linguistics, history, and humor., 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., Stanford linguist Dan Jurafsky doesn't just explain the origins of the word for the red sauce we slather on 'French' fries; he uses the global ketchup trade as evidence for a new understanding of global economic history., 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., 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., 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, 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., "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.", 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., A model of rigor and readability... weave[s] together the journey food makes through culture with the journey its name makes through language., "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 protégé. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies!", 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., Why is the entrée 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., Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far flung links 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.
Copyright Date
2014
Lccn
2014-020202
Dewey Decimal
641.3009
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
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