{"product_id":"9780393240832","title":"The Language of Food : A Linguist Reads the Menu by Dan Jurafsky","description":"Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to add tomatoes to their anchovy \"catsup\" in 1817. A century later, Heinz changed the spelling again-and added sugar.    In The Language of Food, Dan Jurafsky opens a panoramic 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 global atlas of premodern culinary influence: why we toast to good health at dinner and eat toast for breakfast and why the Chinese don't have a word for \"dessert\". Engaging and eclectic, Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Tuck in!\u003cbr\u003eBinding: Hardback","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56289589625205,"sku":"9780393240832","price":20.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9780393240832.jpg?v=1762724662","url":"https:\/\/backstory.london\/products\/9780393240832","provider":"Backstory","version":"1.0","type":"link"}