The Language Of Food
Dan Jurafsky of Stanford University has recently started a blog on the language of food which covers topics like how “entrée” came to describe a main course and why “tomato ketchup” is not actually as redundant as it seems.
Jurafsky teaches a course on the linguistics of food; the syllabus is worth a look. Coming up, for example, we’ve got a lecture on “The Grammar of Cuisine (or, Why do we eat dessert at the end?)”, starting with Claude Levi-Strauss and ending with “Taking the Biscuit: the structure of British meals”.
Interestingly, it appears that language influences food, and not the other way around.
Maple-glazed apple bacon donuts are an anomaly. Why?
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