The Language of Food: A Linguist Reads the Menu (Hardback)Dan Jurafsky (author)
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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!
Publisher: WW Norton & Co
Number of pages: 272
Weight: 420 g
Dimensions: 244 x 165 x 25 mm
"...hugely entertaining book..." -- The Independent
"Deliciously erudite." -- Nature
"This book won't put dinner on the table, but it just might improve how you order in a restaurant." -- Tony Turnbull, Christmas Round-ups 2014 - The Times
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