Dan Jurafsky The Language of Food

ISBN 13: 9780393240832

The Language of Food

3,66 valoración promedio
( 954 valoraciones por Goodreads )
 
9780393240832: The Language of Food
Críticas:

"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 "Ever since I heard the phrase 'fresh frozen' I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book." -- Mark Kurlansky, author of Cod "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 "The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food." -- Tyler Cowen, professor of economics, George Mason University, and author of Average is Over "Dan Jurafksy hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food. Whether quoting from a menu item, "Dirty Girl Romano beans," or decoding the food vortex of Portlandia, Dan makes your tongue drop. The chapters on sherbet, toast, and potato chip packaging are too delicious-you'll be scanning the supermarket as Dan's new protege. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies!" -- Susie Bright "Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way" -- Deborah Tannen, author of the #1 bestseller You Just Don't Understand: Women and Men in Conversation "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 "Why is the entree served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about." -- John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist "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

Críticas:

"Ever since I heard the phrase 'fresh frozen' I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book." -- Mark Kurlansky, author of Cod "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 "The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food." -- Tyler Cowen, professor of economics, George Mason University, and author of Average is Over "Dan Jurafksy hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food. Whether quoting from a menu item, "Dirty Girl Romano beans," or decoding the food vortex of Portlandia, Dan makes your tongue drop. The chapters on sherbet, toast, and potato chip packaging are too delicious-you'll be scanning the supermarket as Dan's new protege. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies!" -- Susie Bright "Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way" -- Deborah Tannen, author of the #1 bestseller You Just Don't Understand: Women and Men in Conversation "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 "Why is the entree served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about." -- John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist "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

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Jurafsky, Dan
Editorial: W. W. Norton & Company (2014)
ISBN 10: 0393240835 ISBN 13: 9780393240832
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Descripción W. W. Norton & Company, 2014. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0393240835

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Jurafsky, Dan
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Descripción W. W. Norton & Company. Hardcover. Estado de conservación: New. 0393240835 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2122240243

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Jurafsky, Dan
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Descripción W W Norton and Co Inc, 2014. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KB-9780393240832

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Dan Jurafsky
Editorial: WW Norton Co, United States (2014)
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Descripción WW Norton Co, United States, 2014. Hardback. Estado de conservación: New. 236 x 157 mm. Language: English . Brand New Book. 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!. Nº de ref. de la librería AAS9780393240832

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Dan Jurafsky
Editorial: WW Norton Co, United States (2014)
ISBN 10: 0393240835 ISBN 13: 9780393240832
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The Book Depository US
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Descripción WW Norton Co, United States, 2014. Hardback. Estado de conservación: New. 236 x 157 mm. Language: English . Brand New Book. 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!. Nº de ref. de la librería AAS9780393240832

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Dan Jurafsky
Editorial: WW Norton & Co
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Descripción WW Norton & Co. Hardback. Estado de conservación: new. BRAND NEW, The Language of Food, Dan Jurafsky, Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? 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. Nº de ref. de la librería B9780393240832

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Jurafsky, Dan
Editorial: W. W. Norton & Company (2014)
ISBN 10: 0393240835 ISBN 13: 9780393240832
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Descripción W. W. Norton & Company, 2014. Estado de conservación: New. Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Num Pages: 272 pages, 30 illustrations. BIC Classification: JFCV; WB. Category: (P) Professional & Vocational. Dimension: 242 x 157 x 22. Weight in Grams: 426. . 2014. 1st Edition. Hardcover. . . . . . Nº de ref. de la librería V9780393240832

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Dan Jurafsky
Editorial: W.W. Norton & Company 2014-09-30, New York (2014)
ISBN 10: 0393240835 ISBN 13: 9780393240832
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Descripción W.W. Norton & Company 2014-09-30, New York, 2014. hardback. Estado de conservación: New. Nº de ref. de la librería 9780393240832

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Dan Jurafsky
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ISBN 10: 0393240835 ISBN 13: 9780393240832
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Descripción Ww Norton & Co, 2014. Estado de conservación: New. Nº de ref. de la librería TH9780393240832

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