The Language of Food: A Linguist Reads the Menu (55 page)

toast (bread), 66, 69–70

toasting, 3, 6, 64–77, 189

to “health” and “life,” 65–67, 70–71, 72, 74, 77

Tocqueville, Alexis de, 92

toi toi toi
, 74

Tolstoy, Leo, 96

tomata catsup, recipe for, 60

tomatoes, in ketchup, 2, 55, 60, 185

chemical compounds in, 182

tones, language, 97

tongue, in pronunciation, 161–62,
161
, 165, 181

torrone
, 131

totolmole
, 80

trading, international, 2, 38, 40, 53, 54, 56–58, 61–63, 83–84, 86

traditional authenticity, 114–15

tragemata
, 172

Transamerica Pyramid, 30

trans fats, 110

trauma, linguistic symptoms of, 99, 106

Treasure Island
(Stevenson), 63

Trick Dog, 77

Trillin, Calvin, 7, 20, 33

Turkey, 72, 78, 85, 148, 149–50, 157

turkey cock, 85–86

turkeys, 3, 6,
87
, 130, 188, 189, 198

linguistic history of, 78–91

in
mole
, 80–83

Turkish Delight, 131

turtle soup, 19–20

txakolin
, 188

txoko
, 187

umami, 181, 182

United States:

culinary contributions of, 28, 30, 32, 60–61, 70, 88–91, 120, 131, 141, 142, 155–56, 176, 177, 181–82

order of courses in Europe vs., 178–79

public opinion in, 92–93

unmarked words, 105–6

urbanization, 98

usquebagh
, 56

van Oosten Batavia arrack, 56

Vaughan, William, 176

Vaux, Bert,
90

Veblen, Thorsten, 143

Vega, Juan José, 44

Venice, 80–81

Verral, William, 26

Viandier, Le
, 125

Vietnam, 50, 51, 57

culinary contributions from, 2, 53

Villafranca, Blas, 153–54,
153

vinegar, 38–41, 43, 46–47, 50, 123, 124, 128, 149, 155, 182

Visher, Mrs., 124

visual perception:

synesthesia in, 168

vocabulary for, 96

vowels, in sound symbolism, 161–67,
161
,
163
, 169, 189, 207

Vulgate Bible, 74

waes hael
, 70–71

Warra-q, Ibn Sayy
r al-, 39, 131, 173

Washington, George and Martha, 176

wassail, 68–71

recipe for, 68–69

“wassail the trees,” 68

water, disease and, 183–84

Watson, Doc, 107

weddings:

culinary traditions in, 3, 6, 24

toasting at, 65–66, 72, 76

wheat:

kernel structure of, 119

milling of, 118, 123, 129

for pasta, 134–35

see also
flour

wheat germ, 119, 129

Wilson, Bee, 128

Wilson, C. Anne, 147

wine, 56, 66, 69, 71, 98, 156, 157, 188, 197

freezing of, 154

linguistic history of, 71–74

red rice, 49–50, 56

reviews of, 100

spiced, 171–72

Wireker, Nigellus, 71

Witherly, Steven, 108

Wondrich, David, 30, 57, 155

Worchestershire sauce, 59, 196

word frequency, 104

word pairs, markedness in, 105

World War I, 28, 179

Wu, Emperor of China, 50–51

Yale Culinary Tablets, 40, 122,
122

“Yankee Doodle,” 142

yeast, 117

Yelp, 92–93, 104

Yi (Hundred Yue), 50–51

Yi Yin, 97

Yorkston, Eric, 162–63, 207

Yu, Janet, 53, 65, 66, 97, 107, 108, 125, 126, 144, 158, 171, 180, 187

Yu, Linda, 103

Zheng Chenggong (Koxinga), 61–62

Zheng He, 53

Zhou Huang,
54

Ziegleman, Jane, 20

Zipf, George, 13

Ziryab, 173–74

Copyright © 2014 by Dan Jurafsky

All rights reserved
First Edition

Lime Syrup recipe (page 149) reproduced with permission from
Food of Life:
Ancient Persian and Modern Iranian Cooking and Ceremonies
, by Najmieh Batmanglij, Mage Publishers, www.mage.com

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The Library of Congress has cataloged the printed edition as follows:

Jurafsky, Dan, 1962–
The language of food : a linguist reads the menu / Dan Jurafsky.
       pages cm
Includes bibliographical references and index.
ISBN 978-0-393-24083-2 (hardcover)
1. Food—History. 2. Food—Terms and phrases.
3. Dinners and dining—Terms and phrases. 4. Food habits—History.
5. English language—Etymology. I. Title.
TX353J78 2014
641.32009—dc23

2014020202

ISBN 978-0-393-24587-5 (e-book)

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