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 paramic 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
Ww Norton & Co
ISBN-10
0393351629
ISBN-13
9780393351620
eBay Product ID (ePID)
216701152
Product Key Features
Author
Dan Jurafsky
Format
Paperback
Language
English
Subject
Food & Drink: General
Dimensions
Weight
200g
Height
211mm
Width
140mm
Additional Product Features
Place of Publication
NY
Spine
17mm
Content Note
30 Illustrations
Prizes
Shortlisted for James Beard Foundation Award 2015.
Author Biography
Dan Jurafsky is the recipient of a MacArthur Genius Grant and a professor of linguistics at Stanford University. He and his wife live in San Francisco.