The Language of Food

Every once in a while, and actually more and more often, culinary history breaks into the wider media world. This book certainly did, and for good reason. Jurafsky, a linguist at Stanford University scans historical menus and cookbooks, as well as contemporary social media sites to figure out what we said when we talk about what we ate. Names, sounds, and syllables all communicate power, flavor, even calorie count! Your trip to the supermarket will never be the same.

This review appeared in the December 2014/January 2015 issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. Even if you can’t come to meetings, you should join just for the newsletter!

language review

 

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About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, history, restaurant, scientific and tagged , , , , . Bookmark the permalink.

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