The Language of Food

Dan Jurafsky, a recipient of a MacArthur "Genius Grant," is professor and chair of linguistics and professor of computer science at Stanford University. He and his wife live in San Francisco.

出版者:W. W. Norton & Company

作者:Dan Jurafsky

页数:272

出版时间:2014-9-15

价格:USD 26.95

装帧:Hardcover

isbn号码:9780393240832

图书标签:语言学饮食美食文化历史linguistics食语言类

Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.

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. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.

Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.

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

From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

读后感

评分7.8/10 还记得是去年十一月初在muji吃饭看到了台湾版，非常感兴趣，于是顺其自然地就在双十一购入了，但它排到的档期还是比较迟的，基于新年消耗主义作祟还是决定不能囤货，要刷完本书，豆瓣上本书的英文原版→台版→大陆版评分简直是阶梯式下降，但是基于对斯坦福语言学+...  

也是看了陈晓卿的推荐期待太高。但是看到后面觉得很难看进去 。唯一get到的点也就是没有文化的孤岛 以及菜命的长短和价格的关系。很多内容都想跳过 写得太琐碎了 失去了趣味啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊...  

也是看了陈晓卿的推荐期待太高。但是看到后面觉得很难看进去 。唯一get到的点也就是没有文化的孤岛 以及菜命的长短和价格的关系。很多内容都想跳过 写得太琐碎了 失去了趣味啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊啊...  

书中为了解释食物的流转的变化应用涉及了大量西方文化和外语词汇，如果对西方不是很了解个别的章节会变得特变晦涩难懂，像在第六章中对火鸡名称解释全篇引用了大量的外文我看了几页实在是看不明白。 不过可以看出作者的确是对吃的文化有很深刻的了解前几章对于食物的间接也很让...  

这是一本很有意思的书，介绍的是餐桌文化，一些食物的发源和演化，同时也是文化驱动的内动力所在。书中印象最深的就是亚洲的新奇食物，很能满足欧洲人的味蕾，从而使得欧洲人在那一时期积极地谋求在亚洲的贸易，甚至不惜以战争作为代价，强行撬开亚洲的通商大门。不得不说这个...  

用户评价

要做好满满一桌吃的配上这本书阅读。午饭做了藤椒白菜细面，晚饭做了香煎三文鱼和煮玉米，点心吃了香蕉，豆奶，夜宵烤了奶油哈斯面包，就觉得读着很幸福，nlp大佬的有趣小书

身边常见食物的历史其实并不如想象的长久，即便归根溯源来自一处。思路类似茶、烟草、巧克力——食品即商品，商品即流通。

結構有些鬆散，但最後多少圓回來了。作者很可愛的，是給資深吃貨的休閒讀物，同時也能帶來學術思考。（不過最後一篇中國沒有dessert這個argument不是很能讓人信服）

奇怪地错觉一直认为作者是个华裔。 茶余饭后的小故事，还挺有趣的

很喜欢！！语言学家加资深吃货的完美组合！！你可以试试看Jurafsky & Martin！不亦乐乎 :）打开的菜单文化绝对是装逼技能Get之一！！哈哈哈哈哈哈～ 装逼利器：）