The Language of Food: A Linguist Reads the Menu by Dan Jurafsky Page A
Authors: Dan Jurafsky
Ads: Link
Psychological Science 15(10): 687–93.
Colquhoun, Kate. 2007. Taste: The Story of Britain through its Cooking . Bloomsbury.
Cowen, Tyler. 2012. An Economist Gets Lunch . Dutton.
Curtis, Robert I. 1991. Garum and Salsamenta . E. J. Brill.
D’Ancoli, Francesco. 1972. Lingua Spagnuola E Dialetto Napoletano. Napoli: Libreria Scientifica Editrice.
D’Onofrio, Annette. 2013. “Phonetic Detail and Dimensionality in Sound-Shape Correspondences: Refining the Bouba-Kiki Paradigm.” Language and Speech . Published online November 15, 2013.
Dalby, Andrew. 1996. Siren Feasts: A History of Food and Gastronomy in Greece . Routledge.
Danescu-Niculescu-Mizil, Cristian, Moritz Sudhof, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “A Computational Approach to Politeness with Application to Social Factors.” Proceedings of the 51st Annual Meeting of the Association for Computational Linguistics . Stroudsburg, PA: Association for Computational Linguistics.
Danescu-Niculescu-Mizil, Cristian, Robert West, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “No Country for Old Members: User Lifecycle and Linguistic Change in Online Communities.” Proceedings of the International World Wide Web Conference .
David, Elizabeth. 1977. English Bread and Yeast Cookery . Allen Lane.
———. 1979. “Fromages Glacés and Iced Creams.” Petits Propos Culinaire 2: 23–35.
———. 1995. Harvest of the Cold Months: The Social History of Ice and Ices . Viking.
Davidson, Alan. 1999. The Oxford Companion to Food . Oxford University Press.
Davis, R. 1961. “The Fitness of Names to Drawings: A Cross-Cultural Study in Tanganyika. ” British Journal of Psychology 52: 259–68.
de Sousa, Hilário. 2011. “Changes in the Language of Perception in Cantonese.” The Senses and Society 6(1): 38–47.
Dixon, Clifton V. 1985. “Coconuts and Man on the North Coast of Honduras.” In Yearbook. Conference of Latin Americanist Geographers , Vol. 11, 17–21.
Drahl, Carmen. 2012. “Molecular Gastronomy Cooks Up Strange Plate-Fellows.” Chemical & Engineering News 90(25): 37–40.
Dundes, Alan. 1981. “Wet and Dry, the Evil Eye: An Essay in Indo-European and Semitic Worldview.” In The Evil Eye: A Folklore Casebook , 257–312.
Dunlop, Fuchsia. 2008. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China . Norton.
Eales, Mrs. 1742. The Art of Candying and Preserving in Its Utmost Perfection . London: R. Montagu. http://books.google.com/books?ei=T3awT7zRHuaJiALYltXWAw.
Eckert, Penelope. 2010. “Affect, Sound Symbolism, and Variation.” Penn Working Papers in Linguistics 16.1. University of Pennsylvania.
Edwords, Clarence Edgar. 1914. Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes; The Elegant Art of Dining . P. Elder and Company.
Eilers, Wilhelm. 2000. “Chapter 11: Iran and Mesopotamia.” In The Cambridge History of Iran. Volume 3, Part 1: The Seleucid, Parthian and Sasanian Periods . Cambridge University Press.
Endelman, Todd M. 2002. The Jews of Britain: 1656 to 2000 . University of California Press.
Entani, E., M. Asai, S. Tsujihata, Y. Tsukamoto, and M. Ohta. 1998. “Antibacterial Action of Vinegar Against Food-Borne Pathogenic Bacteria Including Escherichia coli O157:H7.” Journal of Food Protection 61(8): 953–59.
Escoffier, Auguste. 1921. The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire . Translated by H. L. Cracknell and R. J. Kaufmann. John Wiley, 1979.
Fernald, A., T. Taeschner, J. Dunn, M. Papousek, B. Boysson-Bardies, and I. Fukui. 1989. “A Cross-Language Study of Prosodic Modifications in Mothers’ and Fathers’ Speech to Preverbal Infants.” Journal of Child Language 16: 477–501.
Fiskesjö, Magnus. 1999. “On the Raw and the Cooked Barbarians of Imperial China.” Inner Asia 1(2): 139–68.
Flandrin, Jean-Louis. 2007. Arranging the Meal: A History of Table Service in France . Vol. 19. University of
Colquhoun, Kate. 2007. Taste: The Story of Britain through its Cooking . Bloomsbury.
Cowen, Tyler. 2012. An Economist Gets Lunch . Dutton.
Curtis, Robert I. 1991. Garum and Salsamenta . E. J. Brill.
D’Ancoli, Francesco. 1972. Lingua Spagnuola E Dialetto Napoletano. Napoli: Libreria Scientifica Editrice.
D’Onofrio, Annette. 2013. “Phonetic Detail and Dimensionality in Sound-Shape Correspondences: Refining the Bouba-Kiki Paradigm.” Language and Speech . Published online November 15, 2013.
Dalby, Andrew. 1996. Siren Feasts: A History of Food and Gastronomy in Greece . Routledge.
Danescu-Niculescu-Mizil, Cristian, Moritz Sudhof, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “A Computational Approach to Politeness with Application to Social Factors.” Proceedings of the 51st Annual Meeting of the Association for Computational Linguistics . Stroudsburg, PA: Association for Computational Linguistics.
Danescu-Niculescu-Mizil, Cristian, Robert West, Dan Jurafsky, Jure Leskovec, and Christopher Potts. 2013. “No Country for Old Members: User Lifecycle and Linguistic Change in Online Communities.” Proceedings of the International World Wide Web Conference .
David, Elizabeth. 1977. English Bread and Yeast Cookery . Allen Lane.
———. 1979. “Fromages Glacés and Iced Creams.” Petits Propos Culinaire 2: 23–35.
———. 1995. Harvest of the Cold Months: The Social History of Ice and Ices . Viking.
Davidson, Alan. 1999. The Oxford Companion to Food . Oxford University Press.
Davis, R. 1961. “The Fitness of Names to Drawings: A Cross-Cultural Study in Tanganyika. ” British Journal of Psychology 52: 259–68.
de Sousa, Hilário. 2011. “Changes in the Language of Perception in Cantonese.” The Senses and Society 6(1): 38–47.
Dixon, Clifton V. 1985. “Coconuts and Man on the North Coast of Honduras.” In Yearbook. Conference of Latin Americanist Geographers , Vol. 11, 17–21.
Drahl, Carmen. 2012. “Molecular Gastronomy Cooks Up Strange Plate-Fellows.” Chemical & Engineering News 90(25): 37–40.
Dundes, Alan. 1981. “Wet and Dry, the Evil Eye: An Essay in Indo-European and Semitic Worldview.” In The Evil Eye: A Folklore Casebook , 257–312.
Dunlop, Fuchsia. 2008. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China . Norton.
Eales, Mrs. 1742. The Art of Candying and Preserving in Its Utmost Perfection . London: R. Montagu. http://books.google.com/books?ei=T3awT7zRHuaJiALYltXWAw.
Eckert, Penelope. 2010. “Affect, Sound Symbolism, and Variation.” Penn Working Papers in Linguistics 16.1. University of Pennsylvania.
Edwords, Clarence Edgar. 1914. Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes; The Elegant Art of Dining . P. Elder and Company.
Eilers, Wilhelm. 2000. “Chapter 11: Iran and Mesopotamia.” In The Cambridge History of Iran. Volume 3, Part 1: The Seleucid, Parthian and Sasanian Periods . Cambridge University Press.
Endelman, Todd M. 2002. The Jews of Britain: 1656 to 2000 . University of California Press.
Entani, E., M. Asai, S. Tsujihata, Y. Tsukamoto, and M. Ohta. 1998. “Antibacterial Action of Vinegar Against Food-Borne Pathogenic Bacteria Including Escherichia coli O157:H7.” Journal of Food Protection 61(8): 953–59.
Escoffier, Auguste. 1921. The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire . Translated by H. L. Cracknell and R. J. Kaufmann. John Wiley, 1979.
Fernald, A., T. Taeschner, J. Dunn, M. Papousek, B. Boysson-Bardies, and I. Fukui. 1989. “A Cross-Language Study of Prosodic Modifications in Mothers’ and Fathers’ Speech to Preverbal Infants.” Journal of Child Language 16: 477–501.
Fiskesjö, Magnus. 1999. “On the Raw and the Cooked Barbarians of Imperial China.” Inner Asia 1(2): 139–68.
Flandrin, Jean-Louis. 2007. Arranging the Meal: A History of Table Service in France . Vol. 19. University of
Similar Books
