The language of food
Subtitle: a linguist reads the menu
By: Dan Jurafsky
Edition: First edition.
Publisher: W.W. Norton & Company
Published: 2014
Language: eng
Number of pages: 246
ISBN-13: 9780393240832
Subjects: Terms and phrases; Etymology; Dinners and dining; Food; Food habits; English language; History
Notes: Includes bibliographical references (pages 211-227) and index.
Table of contents: title: How to read a menu; title: Entrée; title: From sikbāj to fish and chips; title: Ketchup, cocktails, and pirates; title: A toast to toast; title: Who are you calling a turkey?; title: Sex, drugs, and sushi rolls; title: Potato chips and the nature of the self; title: Salad, salsa, and the flour of chivalry; title: Macaroon, macaron, macaroni; title: Sherbet, fireworks, and mint juleps; title: Does this name make me sound fat? : why ice cream and crackers have different names; title: Why the Chinese don't have dessert.