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  151005s2014 nyua 001 0 eng

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  ▼a  2014020202

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  ▼a  9780393240832 (hardcover)

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  ▼a  243002

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  ▼a  Jurafsky, Dan,
  ▼d  1962-.

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  ▼a  (The) language of food :
  ▼b  a linguist reads the menu /
  ▼d  Dan Jurafsky.

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  ▼a  New York:
  ▼b  W.W. Norton & Company,
  ▼c  [2014].

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  ▼a  246 pages:
  ▼b  illustrations;
  ▼c  25 cm.

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  ▼a  text
  ▼2  rdacontent

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  ▼a  unmediated
  ▼2  rdamedia

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  ▼a  volume
  ▼2  rdacarrier

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  ▼a  Includes bibliographical references (pages 211-227) and index.

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  ▼a  How to read a menu -- Entre -- From sikbaj to fish and chips -- Ketchup, cocktails, and pirates -- A toast to toast -- Who are you calling a turkey? -- Sex, drugs, and sushi rolls -- Potato chips and the nature of the self -- Salad, salsa, and the flour of chivalry -- Macaroon, macaron, macaroni -- Sherbet, fireworks, and mint juleps -- Does this name make me sound fat? : why ice cream and crackers have different names -- Why the Chinese don't have dessert.

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  ▼a  Food
  ▼x  History.

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  ▼a  Food
  ▼v  Terms and phrases.

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  ▼a  Dinners and dining
  ▼v  Terms and phrases.

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  ▼a  Food habits
  ▼x  History.

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  ▼a  English language
  ▼x  Etymology.

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  ▼b  ＄26.95

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  ▼a  단행본

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  ▼a  641.3
  ▼b  J95L