Dan Jurafsky


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Dan Jurafsky is the recipient of a MacArthur "Genius Grant" and a professor of linguistics at Stanford University. He and his wife live in San Francisco.

Dan Jurafsky isn't a Goodreads Author (yet), but he does have a blog, so here are some recent posts imported from his feed.

Tea if by Sea

Picture by @docentjoyce We drink a lot of tea in San Francisco—I guess you should expect no less for a city originally named Yerba Buena, after a local wild herb in the mint family (Satureja douglasii, shown to the right) used as an herbal tea.

One local tradition is yum cha, 'drink tea' in Cantonese, the Chinese name for a mid-morning spent lingering over pots of tea with friends or family. Y

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Published on August 03, 2014 15:18
Average rating: 3.81 · 2,120 ratings · 288 reviews · 4 distinct worksSimilar authors
The Language of Food: A Lin...

3.71 avg rating — 1,648 ratings — published 2014 — 10 editions
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Speech and Language Process...

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4.19 avg rating — 466 ratings — published 2000 — 11 editions
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Probabilistic Linguistics

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4.33 avg rating — 6 ratings — published 2003 — 3 editions
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Cognition and Function in L...

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0.00 avg rating — 0 ratings — published 1999 — 2 editions
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“Chekyns upon soppes” (basically chicken on cinnamon toast) from the 1545 early Tudor cookbook A Propre Newe Booke of Cokerye: Chekyns upon soppes. Take sorel sauce a good quantitie and put in Sinamon and suger and lette it boyle and poure it upon the soppes then laie on the chekyns.”
Dan Jurafsky, The Language of Food: A Linguist Reads the Menu

“affect”
Dan Jurafsky, The Language of Food: A Linguist Reads the Menu

“Taste, says Bourdieu, is “first and foremost . . . negation . . . of the tastes of others.” A high-status group maintains its status by legitimizing some tastes but not others, independent of inherent artistic merit, and by passing on these tastes as cultural preferences.”
Dan Jurafsky, The Language of Food: A Linguist Reads the Menu

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