Eating Our Words: What the Language of Food Reveals About History and Culture

Explore the fascinating intersection of language and food in this 57-minute lecture by Daniel Jurafsky, Professor of Linguistics and Computer Science at Stanford University. Delve into the surprising insights that food-related language offers on history, economics, psychology, and evolution. Discover the origins of America's national condiment as a Chinese fermented fish sauce and learn why crispy food brands tend to have different vowels than their creamy counterparts. Examine the complex language of restaurant menus and reviews, uncovering what they reveal about our culture and society. Journey through topics such as Jane Austen's family recipe for walnut ketchup, the computational history of science, economic theories reflected in menu design, and the concept of synesthesia across the five senses. Gain a deeper understanding of how the words we use to describe food can provide unexpected revelations about our world and ourselves.

Intro
America's national foods
Fish sauce transforms
Innovations: Jane Austen's family recipe for walnut ketchup, 1800
Ketchup innovations
Hidden in the name of our national sauce
Computational History of Science
Expensive menus are terse
Expensive restaurant menu
Menus and economic theory
What about Restaurant Reviews?
Positive Reviews?
Triscuit THIN CRISPS
Sound wave of me
Synesthesia: across the 5 senses