“Grice said that when we say something, there’s an implicit understanding that we’re saying it to transmit information to the hearer, and we don’t say more than we need to,” Mr. Jurafsky said. “If I say the food is fresh, like cheaper restaurants do, you wonder why I said that. Is there a reason to think the food isn’t fresh?”
Read Jennifer Schuessler on Dan Jurafsky—linguist, menu-decoder, and author of The Language of Food—in the New York Times and find out why big words make for more expensive dishes.
The Language of Food is in stores now.