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Acknowledgments

This book has been surprisingly many years in the making and would never have been written without the support of many people. I am very happy to thank my incredible agent Howard Yoon, who encouraged me to write this book many years ago and kept on providing smart, calm guidance; my editor, the fabulous Maria Guarnaschelli, for her editing, wise advice, generosity, and contagious enthusiasm, my superb copy editor Carol Rose, and the rest of the fantastic team at Norton, including editorial assistant Mitchell Kohles, publicity director Louise Brockett, designer Cassandra Pappas, production manager Anna Oler, and managing editor Nancy Palmquist; Stanford University for supporting me on the sabbatical and Stanford’s Center for Advanced Study in the Behavioral Sciences for further support and for providing an intellectual home during the writing, along with the support of the wonderful staff there, particularly librarians Tricia Soto and Amanda Thomas; Eric and Elaine Hahn, who offered the use of their lovely house during other parts of the writing; the remarkable young students over the years who have taken my Stanford freshman linguistics seminar, The Language of Food, especially my collaborator Josh Freedman, who in addition to our joint work described in Chapter 8 read the manuscript and gave suggestions throughout; my amazing cousin and role model, sociologist Ron Breiger, who besides other advice pointed out the work of Andre Gunder Frank; Stephanie Shih for suggesting that I look at the history of macaroons and flour; Chia-Wei Woo, then running the Hong Kong University of Science and Technology, who first pointed out the Chinese origins of ketchup; my Mom and Dad for their support (and for the always wise editing suggestions of Dad, still an eagle-eyed reader in his nineties); John McWhorter, Lera Boroditsky, and Erin Dare for superb advice and suggestions throughout the project.