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Charcuterie : the craft of salting, smoking and curing
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Charcuterie : the craft of salting, smoking and curing

by Michael Ruhlman, Brian Polcyn

This book explores the cognitive science behind how humans derive meaning from language through the theory of embodied simulation. It examines how the brain repurposes sensory and motor centres to create mental representations of words and sentences.

Accession 5436 ISBN 9780465028290 Publisher W. W. Norton & Co.
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Charcuterie : the craft of salting, smoking and curing spine
Charcuterie : the craft of salting, smoking and curing cover
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TAGS
Curated Derived
Food and Drink Language Meaning The Mind Understanding
CONNECTIONS
No connections
State
on_shelf
True
position_updated_at
2026-06-04 14:40
orientation
vertical
position_confidence
none
Details

Physical

binding_type
Hard Back
dimensions
none captured
spine_text
none captured

Metadata

Book form
LOCATION HISTORY
M:S3:12 2 Current vertical
1 week, 1 day ago
M:S3:13 2 vertical
4 weeks ago
Book Location
Updated 1 week, 1 day ago
Vernon snapshot
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Frozen copy of Vernon's record from the last sync. Fields tagged → flow back into the Pulse record.

Last synced 2026-06-12 22:31 (9 hours, 10 minutes ago)

Identity

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Charcuterie : the craft of salting, smoking and curing
vernon_id
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vernon_slug
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Drives Pulse state

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On Shelf
location_name
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location_reason
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isbn_issn→ isbn (when valid)
9780465028290

Descriptive

production_date
2005
object_type
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object_status
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brief_description
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Subjects & people

authors→ author (initial fill only)
Michael Ruhlman, Brian Polcyn
tags→ tags
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subject_objects
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Cover image

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The source payload behind the snapshot above.
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