By Dan Jurafsky
Stanford collage linguist and MacArthur Fellow Dan Jurafsky dives into the hidden historical past of food.
Why can we devour toast for breakfast, after which toast to solid wellbeing and fitness at dinner? What does the turkey we consume on Thanksgiving need to do with the rustic at the jap Mediterranean? are you able to determine how a lot your dinner will fee by way of counting the phrases at the menu?
In The Language of Food, Stanford college professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the meals we expect we all know. 13 chapters evoke the enjoyment and discovery of examining a menu dotted with the sharp-eyed annotations of a linguist.
Jurafsky issues out the sophisticated meanings hidden in filler phrases like "rich" and "crispy," zeroes in at the metaphors and storytelling tropes we depend on in eating place studies, and charts a microuniverse of selling 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 affects. 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 world.
From historical recipes preserved in Sumerian track lyrics to colonial transport routes that first hooked up East and West, Jurafsky paints a colourful portrait of ways our meals constructed. a shocking historical past of culinary exchange—a sharing of principles and tradition up to components and flavors—lies simply underneath the skin of our day-by-day snacks, soups, and suppers.
Engaging and expert, Jurafsky's distinctive examine illuminates a unprecedented community of language, background, and meals. The menu is yours to take pleasure in.