The Language Food: A Linguist Reads the Menu Audiobook (Free)

Stanford University or college linguist and MacArthur Fellow Dan Jurafsky dives in to the hidden background of food.

Why do we consume toast for breakfast, and then toast to great health at supper? What does the turkey we consume on Thanksgiving want to do with the united states around the eastern Mediterranean? Is it possible to work out how very much your dinner will definitely cost by keeping track of the words on the menu?

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels apart the mysteries from the foods we about The Vocabulary Food: A Linguist Reads the Menu think we know. Thirteen chapters evoke the joy and finding of reading a menu dotted with the sharp-eyed annotations of a linguist.

Jurafsky points out the delicate meanings concealed in filler phrases like ‘rich’ and ‘crispy,’ zeroes in for the metaphors and storytelling tropes we rely on in cafe reviews, and charts a microuniverse of advertising language on the trunk of the bag of poker chips.

The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky’s insight, words like ketchup, macaron, as well as salad become living fossils which contain the patterns of early global exploration that predate our modern fusion-filled world.

From ancient recipes preserved in Sumerian melody lyrics to colonial shipping routes that initial connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A amazing history of culinary exchange-a sharing of suggestions and culture just as much as substances and flavors-lies just beneath the surface of our daily snacks, soups, and suppers.

Engaging and informed, Jurafsky’s exclusive study illuminates an extraordinary network of vocabulary, history, and food. The menu is yours to take pleasure from.