What I’m Reading Now

food

Another in the series. I had to take a break and eat dinner before I could proceed. Dan Jurafsky ventures into the delicious, amusing, and deeply historical in The Language of Food. The opening pages give the history of tomato ketchup — why the label includes the word “tomato” and why we have to thank the Chinese for this ubiquitous condiment. It was the story of what was originally fish sauce that sent me to the kitchen.

What grabbed me next was this: “The language of food helps us understand the interconnectedness of civilization and the vast globalization that happened, not recently, as we might think, but centuries or millennia ago, … You might call this aspect of the book ‘EATymology.’ ”

Stay tuned for good stories and great food.

 

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