The Power of Words: How We Talk about Food

October 9, 2014

pimg class=”alignright” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/nutritionfacts.jpg” alt=”nutritionfacts” width=”320″ height=”213″ title=”The Power of Words: How We Talk about Food ” /Last month, linguist Dan Jurafsky came out with a book called a title=”The Language of Food” href=”http://www.amazon.com/gp/product/0393240835/ref=as_li_tl?ie=UTF8amp;camp=1789amp;creative=390957amp;creativeASIN=0393240835amp;linkCode=as2amp;tag=marsdaiapp07-20amp;linkId=3DANCE44AOXN6TEY” target=”_blank”emThe Language of Food: A Linguist Reads the Menu/em/a. In it, he explores everything from language choices that distinguish cheap restaurant menus from more expensive ones to the kinds of vowels marketers use in naming food products (e.g. short vowels for crispy Ritz or Cheez-Its, or longer vowels for rich Jamoca or Almond Fudge). In another linguistically focused mindbender (published last year), David Chen, a behavioral economist, found that people who spoke a language like English that was “futured” (a language that includes a distinct future tense through the use of helping verbs, for example, such as “I will #8212;”) as a whole saved less money and practiced fewer lifestyle behaviors that supported future health than societies whose languages […]

Original post by Mark Sisson

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