Jurafsky, Dan,  1962- <br/><br/>
The language of food :  a linguist reads the menu / 
Dan Jurafsky. 
 - First edition. 
 - 246 pages :  illustrations, maps ;  24 cm. 
<br/><br/>Includes bibliographical references (pages 211-227) and index. 
<br/><br/>How to read a menu -- Entr©âe -- From sikbâj 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. 
<br/><br/><label>ISBN: </label>9780393240832 (hbk.) 0393240835 (hbk.) 
<br/><br/><label>LCCN: </label>2014020202 
<br/><br/><label>Nat. Bib. No.: </label>GBB484018  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>016821776  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--History.<br/>Food--Terms and phrases.<br/>Dinners and dining--Terms and phrases.<br/>Food habits--History.<br/>English language--Etymology.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>History.<br/>Terms and phrases.
<br/><br/><label>LC Class. No.: </label>TX353  / .J78 2014 
<br/><br/><label>Dewey Class. No.: </label>641.32009