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!
General | |
Autor | Dan Jurafsky |
Anul | 2014 |
Dimensiuni | H: 24.2cm | l: 15.7cm | 2.2cm | 522g |
Editura | WW Norton & Co |
ISBN | 9780393240832 |
Limba | Engleza |
Pagini | 272 |
Format | Hardcover |
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