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The Language of Food: A Linguist Reads the Menu - Jurafsky, Dan
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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 ...

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The Language of Food: A Linguist Reads the Menu 2015, W. W. Norton & Company

ISBN-13: 9780393351620

Trade paperback

The Language of Food: A Linguist Reads the Menu 2014, W. W. Norton & Company

ISBN-13: 9780393240832

Hardcover