The Language of Food: A Linguist Reads the Menu

Author: Dan Jurafsky

Publisher: W. W. Norton & Company

ISBN: 039324587X

Category: Cooking

Page: 256

View: 8539

DOWNLOAD NOW »

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork 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.
Release

The Routledge Handbook of Chinese Applied Linguistics

Author: Chu-Ren Huang,Zhuo Jing-Schmidt,Barbara Meisterernst

Publisher: Routledge

ISBN: 1317231147

Category: Language Arts & Disciplines

Page: 792

View: 8738

DOWNLOAD NOW »

The Routledge Handbook of Chinese Applied Linguistics is written for those wanting to acquire comprehensive knowledge of China, the diaspora and the Sino-sphere communities through Chinese language. It examines how Chinese language is used in different contexts, and how the use of Chinese language affects culture, society, expression of self and persuasion of others; as well as how neurophysiological aspects of language disorder affect how we function and how the advance of technology changes the way the Chinese language is used and perceived. The Handbook concentrates on the cultural, societal and communicative characteristics of the Chinese language environment. Focusing on language use in action, in context and in vivo, this book intends to lay empirical grounds for collaboration and synergy among different fields.
Release

Idiot's Guides: Starting and Running a Restaurant

Author: Jody Pennette,Elizabeth Keyser

Publisher: Penguin

ISBN: 1615648534

Category: Business & Economics

Page: 336

View: 6512

DOWNLOAD NOW »

Around 90% of all new restaurants fail in the first year of operation. Many owners think they have the perfect idea, but they have terrible business plans, location, or other issues. Idiot's Guides: Starting and Running a Restaurant shows budding restauranteurs the basics of honing in on a concept to gathering start-up capital to building a solid business plan. You will also learn how to choose a great restaurant location, select an appealing design, compose a fantastic menu, and hire reliable managers and staff. In this book, you get: + Introduction to basic requirements of starting a restaurant such as time management, recognizing your competition, choosing your restaurant concept, and making it legal. + Information on building a solid business foundation such as a solid business plan, a perfect location, where to find investors, and securing loans. + Suggestions on how to compose the perfect menu, laying out the front and back of house and bar, and choosing the must-have necessities such as security alarms and fire prevention. + Techniques on how to hire and train your staff, purchasing or renting supplies, understanding costs and setting up your financial office, and using social media as a marketing tool. + Secrets for keeping your customers returning, running a safe restaurant, managing employees, and building your PR sales plan. + Pre-opening checklists to ensure everything is ready by opening day. Operational checklists and forms a successful restaurateur will need to manage their restaurant.
Release

Gastrophysics

The New Science of Eating

Author: Charles Spence

Publisher: Penguin

ISBN: 0735223483

Category: Technology & Engineering

Page: 336

View: 6502

DOWNLOAD NOW »

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Release

How We Eat with Our Eyes and Think with Our Stomach

The Hidden Influences That Shape Your Eating Habits

Author: Melanie Mühl,Diana von Kopp

Publisher: The Experiment

ISBN: 1615194053

Category: Health & Fitness

Page: 272

View: 7283

DOWNLOAD NOW »

“Cut through the juice cleanses and paleo diets to bring back some common sense.”—The New York Times Book Review Outsmart Your Impulses and Eat Better A Belgian chocolate cake topped with a velvety homemade mousse catches your eye on the menu. The next thing you know, you’ve ordered it—despite the hefty price. But do you know why? Through over 40 compelling questions, this book explores how our eating decisions tread the line between conscious and subconscious, and enables us to be more intelligent about food. With expert insights that draw from psychology, neuroscience, popular culture, and more, learn to see the innumerable influences behind your diet and cravings—from the size and color of your plate, to the placement of products in a supermarket, to the order in which you sit when out with friends. And the chocolate cake? Would you believe research shows that regional descriptions (Belgian!) and emotive, sensory language (homemade! velvety!) subtly affect your appetite? Know what and why you eat, when and how you do—before you next sit down to dine!
Release

Food and Language

Proceedings of the Oxford Symposium on Food and Cooking 2009

Author: Richard Hosking

Publisher: Oxford Symposium

ISBN: 190301879X

Category: Cooking

Page: 390

View: 6349

DOWNLOAD NOW »

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Release

The Semantic Representation of Natural Language

Author: Michael Levison,Greg Lessard,Craig Thomas,Matthew Donald

Publisher: A&C Black

ISBN: 1441109021

Category: Language Arts & Disciplines

Page: 352

View: 3943

DOWNLOAD NOW »

This volume contains a detailed, precise and clear semantic formalism designed to allow non-programmers such as linguists and literary specialists to represent elements of meaning which they must deal with in their research and teaching. At the same time, by its basis in a functional programming paradigm, it retains sufficient formal precision to support computational implementation. The formalism is designed to represent meaning as found at a variety of levels, including basic semantic units and relations, word meaning, sentence-level phenomena, and text-level meaning. By drawing on fundamental principles of program design, the proposed formalism is both easy to read and modify yet sufficiently powerful to allow for the representation of complex semantic phenomena. In this monograph, the authors introduce the formalism and show its basic structure, apply it to the analysis of the semantics of a variety of linguistic phenomena in both English and French, and use it to represent the semantics of a variety of texts ranging from single sentences, to textual excepts, to a full story.
Release

Culinary Linguistics

The chef's special

Author: Cornelia Gerhardt,Maximiliane Frobenius,Susanne Ley

Publisher: John Benjamins Publishing

ISBN: 9027271712

Category: Language Arts & Disciplines

Page: 347

View: 1634

DOWNLOAD NOW »

Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture. Now Open Access as part of the Knowledge Unlatched 2017 Backlist Collection.
Release

The Eater's Guide to Chinese Characters

Author: James D. McCawley

Publisher: University of Chicago Press

ISBN: 9780226555928

Category: Cooking

Page: 248

View: 6698

DOWNLOAD NOW »

Lauded by Calvin Trillin as a man who "does not have to make to with translations like 'Shredded Three Kinds' in Chinese restaurants," in The Eater's Guide to Chinese Characters, James D. McCawley offers everyone a guide to deciphering the mysteries of Chinese menus and the opportunity to enjoy new eating experiences. An accessible primer as well as a handy reference, this book shows how Chinese characters are written and referred to, both in script and in type. McCawley provides a guide to pronunciation and includes helpful exercises so users can practice ordering. His novel system of arranging the extensive glossary-which ranges from basics such as "rice" and "fish" to exotica like "Buddha Jumps Wall"-enables even the beginner to find characters quickly and surely. He also includes the nonstandard forms of characters that often turn up on menus. With this guide in hand, English speakers hold the key to a world of tantalizing-and otherwise unavailable-Chinese dishes.
Release

Words to Eat By

Five Foods and the Culinary History of the English Language

Author: Ina Lipkowitz

Publisher: Macmillan

ISBN: 9781429987394

Category: Cooking

Page: 304

View: 7555

DOWNLOAD NOW »

You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu." Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Release