Made from salted, pressed, and fermented anchovies, fish sauce is a classic condiment, found in American cookbooks for centuries-though you may know it better by its original name, ketchup. Follow tales of innovation and globalization with Stanford linguist Dan Jurafsky, from southern Chinese ke-tchup through Indonesian kejap to American ketchup, by way of Japanese sushi. Once you've had a taste of all these condiments, find out how they're all related to the 17th-century invention of the cocktail.
Dan Jurafsky is Professor and Chair of Linguistics and Professor of Computer Science at Stanford University. His research ranges widely across computational linguistics; special interests include natural language understanding, human-human conversation, and the application of natural language processing to the social and behavioral sciences. A 2002 MacArthur Fellow, Jurafsky's book The Language of Food: A Linguist Reads the Menu was a finalist for the 2015 James Beard Award.
In addition, get the flavor of the Bay as Chef Loretta Keller makes fish sauce from local anchovies, and sample her chicory salad with a dill-and-fish-sauce creme fraiche dressing. Then wash everything down with a cocktail intended to pair with fish sauce.
18:00 to 22:00
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