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The Language of Food: A Linguist Reads the Menu, by Dan Jurafsky
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2015 James Beard Award Nominee: Writing and Literature category
“Eye-opening, insightful, and huge fun to read.”―Bee Wilson, author of Consider the Fork
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.
The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange―a sharing of ideas and culture as much as ingredients and flavors―lies just beneath the surface of our daily snacks, soups, and suppers.
Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
30 illustrations- Sales Rank: #43336 in Books
- Published on: 2015-10-13
- Original language: English
- Number of items: 1
- Dimensions: 8.30" h x .70" w x 5.50" l, .44 pounds
- Binding: Paperback
- 256 pages
Review
“A model of rigor and readability… weave[s] together the journey food makes through culture with the journey its name makes through language.” (Peter Sokolowski - New York Times Book Review)
“Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips.” (Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat)
“Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider’s guide to reading menus. I couldn’t put this book down.” (Rachel Laudan, author of Cuisine and Empire: Cooking in World History)
“Fresh and insightful… The complexities of language, intertwined with the endless combinations of ingredients and the rich history of eating, make for a rich and rewarding read.” (Matthew Tiffany - Minneapolis Star Tribune)
About the Author
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.
Most helpful customer reviews
35 of 36 people found the following review helpful.
Enlightening and entertaining
By C. Ryan
Easily one of the most compelling books I've read in a long time: fascinating if you love food, language, or history. Jurafsky has a clear-eyed view of how cultures interact, not to mention serious linguistic expertise, and he's an entertaining writer. This makes for a great combination with broad appeal. (I can think of about a dozen people I know who would enjoy receiving this as a gift.)
Some of the stories are just mindblowing, even though I thought I knew a lot about both etymology and food. For example, do you know how fish and chips, Japanese tempura, ceviche, and old Middle Eastern cooking are connected? Jurafsky will tell you. (And he'll have the endnotes to back it up, unlike a lot of cute little gift books and websites that make silly, undocumented claims about word or food origins.)
39 of 42 people found the following review helpful.
Stick a Feather in Your Hat and Call it Macaroni
By takingadayoff
What do the chewy coconut cookies I know as macaroons have to do with the French almond cookies called macarons? Is it just a coincidence they have practically the same name? A misunderstanding? Stanford linguist Dan Jurafsky not only explains the relationship between the two, but shows how macaroni is also related, linguistically speaking.
The Language of Food is a collection of long essays about the linguistics, origins, and usages of words having to do with food. Each chapter covers another way in which food and language combine to reveal quite a lot about who we are and who we were. As humans, we really only need a few words and a few foods to sustain life, but we've managed to turn both into entertainment, and even art.
Along the way we get to learn how we came to "toast" an occasion with alcohol (it actually did involve toasted bread at one time) and how ice cream was invented. There are discussions on how the language of menus differs from a hundred years ago and on how marketers invent brand names for food items.
Jurafsky keeps a casual tone while divulging a massive amount of information. I believe this is his first book for a general audience, and hope there will be more.
28 of 31 people found the following review helpful.
Kindle Edition poorly formatted.
By J. W. family
The book is fine, but it was really, really poorly formatted for ebook-- a lot of the letters with accents are the wrong size and weight and many of the images are out of place and lists that are supposed to be side-by-side are interspersed with each other. It's v. annoying.
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