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