Catalog Search Results
6) Zak's lunch
Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work?
The answer is gastrophysics, the new...
11) Our table
14) Dinner of doom
From the acclaimed, award-winning author—when a dinner-party guest named Miles locks himself in an upstairs room and refuses to come out, he sets off a media frenzy. He also sets in motion a mesmerizing puzzle of a novel, one that harnesses acrobatic verbal playfulness to a truly affecting story.
Miles communicates only by cryptic notes slipped under the door. We see him through the eyes of four people who barely know him,
Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
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
...