The Language of Food
€17.90
Product Information
| ISBN | 9780393351620 |
|---|---|
| Publisher | WW Norton & Co |
| Publishing Date | 13/10/2015 |
| Price (excl. tax) | €16.89 |
| Tax | €1.01 |
| Price (incl. tax) | €17.90 |
| Availability | 3 units in external warehouse |
Product Description
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!