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English

The Language of Food

Paperback • 2015 • English

The Language of Food

By Dan Jurafsky

0 Ratings • 0.0 of 5

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About the 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 ...Show more

Book details

ISBN

9780393351620

Publisher

WW Norton & Co

Published year

2015

Language

English

Original title

The Language of Food

Format

Paperback

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