From New York City, this is Lexicon Valley, a podcast about language.

This is John McWater, and you know, if you've been listening to this show, frankly, at

all, you know that I kind of like food, and I'm always dropping in these meaningless

references to food.

And I figure I should do at least one food show.

A few of you have asked, and the question is how you go about it.

You know, I like me some food, but I don't want to make it romantic.

It can't be about the food that you kind of want to read a book about.

I'm not going to do it about, you know, where the words for wine and oysters and rosemary

came from.

Those things are nice to eat.

But frankly, the stories are not really there.

Really the story of food is in just the basic vanilla boring stuff.

It's a lot of fun.

So here's a food show, not wine, but just stuff that you shove into your mouth and what

it can teach us about linguistics, which is another way of saying what it can teach us

about.

How language really works?

That should be the trademark of what linguistics is.

How language really works, said in that 50s way over the little R.

Hey, it's Grace Beverly here.

I don't know about you, but this summer I want to look and feel incredible without living

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