What's in a Word-list? PDF Download
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Author: Dr Dawn Archer
Publisher: Ashgate Publishing, Ltd.
ISBN: 1409485935
Category : Language Arts & Disciplines
Languages : en
Pages : 200
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Book Description
The frequency with which particular words are used in a text can tell us something meaningful both about that text and also about its author because their choice of words is seldom random. Focusing on the most frequent lexical items of a number of generated word frequency lists can help us to determine whether all the texts are written by the same author. Alternatively, they might wish to determine whether the most frequent words of a given text (captured by its word frequency list) are suggestive of potentially meaningful patterns that could have been overlooked had the text been read manually. This edited collection brings together cutting-edge research written by leading experts in the field on the construction of word-lists for the analysis of both frequency and keyword usage. Taken together, these papers provide a comprehensive and up-to-date survey of the most exciting research being conducted in this subject.
Author: Dr Dawn Archer
Publisher: Ashgate Publishing, Ltd.
ISBN: 1409485935
Category : Language Arts & Disciplines
Languages : en
Pages : 200
Get Book Here
Book Description
The frequency with which particular words are used in a text can tell us something meaningful both about that text and also about its author because their choice of words is seldom random. Focusing on the most frequent lexical items of a number of generated word frequency lists can help us to determine whether all the texts are written by the same author. Alternatively, they might wish to determine whether the most frequent words of a given text (captured by its word frequency list) are suggestive of potentially meaningful patterns that could have been overlooked had the text been read manually. This edited collection brings together cutting-edge research written by leading experts in the field on the construction of word-lists for the analysis of both frequency and keyword usage. Taken together, these papers provide a comprehensive and up-to-date survey of the most exciting research being conducted in this subject.
Author: United States. Department of the Treasury
Publisher:
ISBN:
Category : Customs administration
Languages : en
Pages : 1286
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Book Description
Vols. for 1904-1926 include also decisions of the United States Board of General Appraisers.
Author: United States. Dept. of the Treasury
Publisher:
ISBN:
Category : Finance, Public
Languages : en
Pages : 860
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Book Description
Vols. for 1891-1897 include decisions of the United States Board of General Appraisers.
Author: United States. Department of the Treasury
Publisher:
ISBN:
Category : Finance, Public
Languages : en
Pages : 1284
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Book Description
Author: Maryann Tebben
Publisher: Reaktion Books
ISBN: 1780234139
Category : Cooking
Languages : en
Pages : 160
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Book Description
Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.
Author: United States. Dept. of the Treasury
Publisher:
ISBN:
Category :
Languages : en
Pages : 1726
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Book Description
Author: United States. Department of the Treasury
Publisher:
ISBN:
Category :
Languages : en
Pages : 1028
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Book Description
Beginning with 1915 the Abstracts of decisions of the United States Customs court are included
Author: George Philip Krapp
Publisher:
ISBN:
Category : Americanisms
Languages : en
Pages : 410
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Book Description
Author: Federico Garlanda
Publisher: New York, Lovell
ISBN:
Category : Comparative linguistics
Languages : en
Pages : 314
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Book Description
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Category : Cooking
Languages : en
Pages : 222
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Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork 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 Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
