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 …
Stanford University linguist Dan Jurafsky dives into the hidden history of food. He opens a window onto everything from the modern descendants of ancient recipes to the hidden persuasion in restaurant reviews. Combining history with linguistic analysis, Jurafsky uncovers a globa…
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 point…
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…
"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 poin…
A cookbook of 50 recipes that combines everyone's favorite protein with the ease of cooking all on one pan, from a James Beard-award winning food writer and TASTE contributor. There's a reason sheet pan recipes have infiltrated the way Americans think about dinner. Not only do t…
These recipes aren't ordinary protein-and-potatoes dishes-- they're internationally inspired recipes that will elevate your dinner plan with new flavors and techniques. All while you enjoy the ease of one-pan cooking! Erway covers the globe with her recipes for chicken, and incl…
"A cookbook of fifty recipes in a compact and appealing size that combines a favorite dinner main with the ease of cooking all on one pan food writer and TASTE contributor Cathy Erway"--
"It is well known that ancient Greek comedy is interested in food and wine; many plays conclude with a feast. Further, they were produced at festivals of Dionysus where eating and drinking took place. This book explains the importance of food to comedy: it was a medium through w…
