The Language of Food
A Linguist Reads the Menu
(Sprache: Englisch)
Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
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Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
Klappentext zu „The Language of Food “
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!
Autoren-Porträt von Dan Jurafsky
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.
Bibliographische Angaben
- Autor: Dan Jurafsky
- 2014, 272 Seiten, 30 Abbildungen, Maße: 15,7 x 24,2 cm, Gebunden, Englisch
- Verlag: Norton
- ISBN-10: 0393240835
- ISBN-13: 9780393240832
- Erscheinungsdatum: 30.09.2014
Sprache:
Englisch
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