Did ketchup really come from China? Why are turkeys named after a country on the Mediterranean? Can the words on a menu predict the price of your dinner? Why do restaurant reviews on the web talk a lot about sex, drugs, and trauma? How do men and women review restaurants differently? The language of food offers answers to these questions, along with surprising insights on history, economics, pyschology, and even evolution.

In "The Language of Food", Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Hear about the book the Economist called "entertaining and revealing throughout", the Boston Globe "fun, fascinating, and absorbing" and the New York Times heralded as a "brilliant achievement".