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Descripción Paperback or Softback. Condición: New. The Language of Food: A Linguist Reads the Menu 0.45. Book. Nº de ref. del artículo: BBS-9780393351620
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Descripción Paperback. Condición: new. Paperback. 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 againand 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! Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780393351620
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