作者深入淺出的文字，讓讀者理解薯片廣告的操作技巧，菜單文字背後的意涵，讓消費者參透商人是如何操控食物語言。──Rachel Laudan, Cuisine and Empire作者。
2015年 James Beard Award詹姆斯比爾德基金會大獎寫作與文學類提名。
為什麼 ”Toast” 在早餐是烤吐司？到了晚餐卻成了「舉杯致健康」？為什麼我們感恩節所吃的火雞與地中海東部的國家有關？你知道菜單上字數的數量與價格之間的關連嗎？番茄醬、馬卡龍、沙拉這些名詞在現代人生活不僅僅代表吃的食物，還有雙關語的意義，這本迷人的食物旅程，揭開食物、語言、歷史的相互關聯，進而影響現代人生活。
Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange-a sharing of ideas and culture as much as ingredients and flavors-lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.