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Category: Food & Drink The author of the book: Dan Jurafsky Format files: PDF, EPUB, TXT, DOCX The size of the: 1.54 MB Language: English ISBN-13: 9780393351620 Edition: WW Norton & Co Date of issue: 13 October 2015 |
Description of the book "The Language of Food: A Linguist Reads the Menu":
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 PDF 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!
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Download EBOOK The Language of Food: A Linguist Reads the Menu for free
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