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LANGUAGE OF FOOD

“Ever since I heard the phrase ‘fresh frozen’ I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book.” Mark Kurlansky, author of Cod

“Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips.” Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat

“The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can’t resist Dan Jurafsky’s insights into what we say about food.” Tyler Cowen, professor of economics, George Mason University, and author of Average is Over

Ross Yoon Agency manages foreign rights for this book. For more information, contact anna@rossyoon.com

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