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!
| Format |
Häftad |
| Omfång |
256 sidor |
| Språk |
Engelska |
| Förlag |
WW Norton & Co |
| Utgivningsdatum |
2015-10-13 |
| ISBN |
9780393351620 |
