Linguist Dan Jurafsky Decodes the Language of Food

at 10:30 AM
Save ArticleSave Article

Failed to save article

Please try again

This article is more than 7 years old.
 (Getty Images)

When a menu offers "fresh crabmeat" or a "chef's selection," what do these words signal about the restaurant's clientele and the quality and price of its cuisine? In his book "The Language of Food," Stanford linguist Dan Jurafsky delves into the history and mystery of foodie vocabulary.


Dan Jurafsky, professor and chair of linguistics at Stanford University and author of "The Language of Food: A Linguist Reads the Menu"