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Seen & Read: August 28, 2014

Food Arts Staff - August 28th, 2014

The Language of Food: A Linguist Reads the Menu by Dan Jurafsky
In his new book, due for release on September 15, Dan Jurafsky uses language as a lens to examine the history of our favorite foods, from the pirates who brought us ketchup to a Persian king’s favorite vinegar-infused meat stew that is the common ancestor of Peru’s seviche, France’s aspics, and England’s beloved fish and chips. Jurafsky, a professor of linguistics and computer science at Stanford University, explores the subtle marketing strategies of menu writing, the relationship between fat content and various vowel sounds in popular snack foods, and even devotes a chapter titled “Sex, Drugs, and Sushi Rolls” to the metaphors we use to describe cheap and expensive meals with. —Kelsey Holloway Murdoch, editorial assistant

Dorie Greenspan’s Favorite Cookbooks,
Serious Eats’ senior editor Maggie Hoffman chats with the queen of cookies about her favorite books and sources for recipes. —Abbe Lewis, associate editor

Surf and Surf, Vogue
Tamar Adler goes all out for lobster—sailing on rough waters and eating as much of the crustacean as humanly possible to paint a portrait of the summer favorite. —Beverly Stephen, executive editor

One-Man Empire Brings Locavore Cuisine to Myanmar, New York Times
The Times reported yesterday on Ye Htut Win, aka “Sharky,” who owns and operates Sharky’s Food and Passion in Rangoon, Myanmar. Last year, Food Arts contributing editor Naomi Duguid took a walk through the shop/restaurant in our feature story, “A Euro Zone, Burmese Style.” —A.L.