Now in Korean, Japanese, and Chinese translation!
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2015 James Beard Book Award Finalist!
And 2015 international bestseller! The Korean translation made:
- 2015 Kyobo Bookstore bestseller's list
- the Chosun Daily list of 10 best books of 2015
- the National Library of Korea's librarian's pick for 2016 summer reading
Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know.
[Jurafsky's] brilliant achievement is to weave together the journey food makes through culture with the journey its name makes through language.
Peter Sokolowski, The New York Times Book Review
"fun, fascinating, and absorbing... You don't have to be a foodie to find "The Language of Food" a high enjoyable and compelling read"
Boston Globe
"entertaining and revealing throughout"
The Economist
"Fascinating."
Ezra Klein, Vox
"Hugely entertaining."
Clint Witchalls, Independent (UK)
"Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way"
-Deborah Tannen, author of the #1 bestseller You Just Don't Understand: Women and Men in Conversation
"Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book."
-Mark Kurlansky, author of Cod
-more blurbs-
"Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it's on a fancy French menu or a bag of potato chips."
-Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat
"The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food."
-Tyler Cowen, professor of economics, George Mason University, and author of Average is Over
"Dan Jurafsky hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food—you'll be scanning the supermarket as Dan's new protégé. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies!"
-Susie Bright, author of Big Sex Little Death
"Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider's guide to reading menus. I couldn't put this book down."
-Rachel Laudan, author of Cuisine and Empire: Cooking in World History
"Why is the entrée served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about."
-John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist
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Now in Paperback!
Buy the Book:
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Published by W. W. Norton & Co.
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