BOOKS: The Language of Food by Dan Jurafsky
BOOKS: The Language of Food by Dan Jurafsky Dan Jurafsky is a professor of linguistics at Stanford University whose speciality is the application of heavyweight computing power to vast bodies of writing such as restaurant menus or online reviews. In The Language of Food (Norton, 2014, Amazon UK | Amazon US) he explores the etymology of food-related words – ketchup, Turkey, ceviche – and, in so doing, the shared origins of apparently divergent foodstuffs. Ketchup, for example, he traces back to dirt ditches full of fermenting fish in South East…
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