Linguistic Markers of Status in Food Culture: Bourdieu’s Distinction in a Menu Corpus

If you're a foodie and always wanted to know how the language of menus in cheap, middle-priced, and expensive restaurants differs, this is the paper for you. Jurafsky and colleagues examine linguistic markers in menus for evidence of 1) authenticity (expensive food is more likely to be highlighted as authentic); 2) educational capital (more expensive restaurants use "fancier" words); 3) framing of plenty (cheaper restaurants use words implying abundance); and 4) implicit signaling of quality (status anxiety of cheaper establishments).


Want to receive more content like this in your inbox?