| 000 | 01802cam a2200421 i 4500 | ||
|---|---|---|---|
| 001 | 869437848 | ||
| 003 | OCoLC | ||
| 005 | 20190729105403.0 | ||
| 008 | 140521s2014 nyuab b 001 0 eng | ||
| 010 | _a2014020202 | ||
| 015 |
_aGBB484018 _2bnb |
||
| 016 | 7 |
_a016821776 _2Uk |
|
| 020 | _a9780393240832 (hbk.) | ||
| 020 | _a0393240835 (hbk.) | ||
| 040 |
_aDLC _erda _beng _cDLC _dIG# _dYDXCP _dBTCTA _dBDX _dUKMGB _dOCLCF |
||
| 050 | 0 | 0 |
_aTX353 _b.J78 2014 |
| 082 | 0 | 0 |
_a641.32009 _223 |
| 100 | 1 |
_aJurafsky, Dan, _d1962- |
|
| 245 | 1 | 4 |
_aThe language of food : _ba linguist reads the menu / _cDan Jurafsky. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aNew York : _bW.W. Norton & Company, _c[2014] |
|
| 300 |
_a246 pages : _billustrations, maps ; _c24 cm. |
||
| 336 |
_atext _2rdacontent. |
||
| 337 |
_aunmediated _2rdamedia. |
||
| 338 |
_avolume _2rdacarrier. |
||
| 504 | _aIncludes bibliographical references (pages 211-227) and index. | ||
| 505 | 0 | _aHow to read a menu -- Entr©âe -- From sikbâj to fish and chips -- Ketchup, cocktails, and pirates -- A toast to toast -- Who are you calling a turkey? -- Sex, drugs, and sushi rolls -- Potato chips and the nature of the self -- Salad, salsa, and the flour of chivalry -- Macaroon, macaron, macaroni -- Sherbet, fireworks, and mint juleps -- Does this name make me sound fat? : why ice cream and crackers have different names -- Why the Chinese don't have dessert. | |
| 650 | 0 |
_aFood _xHistory. |
|
| 650 | 0 |
_aFood _vTerms and phrases. |
|
| 650 | 0 |
_aDinners and dining _vTerms and phrases. |
|
| 650 | 0 |
_aFood habits _xHistory. |
|
| 650 | 0 |
_aEnglish language _xEtymology. |
|
| 655 | 7 |
_aHistory. _2fast _0(OCoLC)fst01411628. |
|
| 655 | 7 |
_aTerms and phrases. _2fast _0(OCoLC)fst01423862. |
|
| 596 | _a1 | ||
| 948 | _au375980 | ||
| 903 | _a26742 | ||
| 999 |
_c26742 _d26742 |
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