The Language of Food: A Linguist Reads the Menu

Dan's Upcoming Events:
Feb 27 Omnivore Books, SF , 3:00-4:00pm
Mar 1 In Deep with Angie Coiro, KALW Radio, 9:00pm
April 10 Boulder Book Store, Boulder, CO, 5:00pm

Now in Korean and Japanese translation!

2015 James Beard Book Award Finalist!

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

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-

Now in Paperback!

 Buy the Book:
  Barnes & Noble

Published by W. W. Norton & Co.

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