Search results for " Culinary"
showing 6 items of 6 documents
Semiotics, blogs and gastromania
2021
The current culinary megatrend owes much to Internet socialization practices. Discussions online began very early (the boards of Chowhound, for example, have already been operating since 1997), which says a lot about how much the “great conversation” of online communities is linked to gastronomic discourse. This paper propose a semiotic assessment of such a connection.
Taxonomic identity, geographic distribution and commercial exploitation of the culinary-medicinal mushroom Pleurotus nebrodensis
This work provides an updated overview of an investigation carried out in Europe and elsewhere on the culinary-medicinal mushroom Pleurotus nebrodensis. In particular, the taxonomic identitiy of P. nebrodensis and other related oyster mushrooms with entirely white to cream basidiomata that grow on different plants of the family Apiaceae, is clarified. The differences in the cultivation techniques, the quality of product sold and the sales price in Europe and Asia are also highlighted. Taking also into consideration the importance of P. nebrodensis from the medicinal point of view, it appears appropriate to proceed with a verification of the commercial strains currently available in the inte…
Introduction – Semiotics of Digital Gastromania
2021
In this volume we have collected research papers on the cultural transformations which arise from gastronomic discourse on the net, between blogs and social networks. This online gastronomic discourse brings into question new and old media around peculiar stories and characters, and is capable of establishing itself as an instrument of interaction between users in the post-media political context. There are semiotic and interdisciplinary analyses that investigate intermedial culinary narratives from the perspectives of narrative, enunciation, passion, experience, space, gastronomy, music, cinema, life forms, media and political rhetoric, etc., in search of general invariants on the articula…
GASTRONOMIC AND FOOD TOURISM AS AN ECONOMIC LOCAL RESOURCE: CASE STUDIES FROM ROMANIA AND ITALY
2018
The aim of this study was to contribute to the literature on food tourism by proposing the concept of place and events linked to food, and to analyze the opportunity of gastronomic tourism for local development around Romania (Sibiu Region) and Italy (Sicily Region). The materials were 336 interviews with tourists. Specially designed questionnaire allowed fast data collection. The questions were of qualitative and quantitative type, useful to encode the expressed opinions of the tourists. The results highlight the need for destination marketing organizations to pay more attention to the link between destination image and food events. It concludes that tourism practices enable the continuity…
Gastromania on italian tv
2021
By turning on the TV, at any time of the day or night, one can comeacross programs in which food is the undisputed protagonist. Actually, thepresence of food on TV is not a contemporary phenomenon, but it goesback to the origins of television. Over time, the way of narrating food hasbeen transformed, as well as the role attributed to it and the values (gastronomicand social) associated to it.In this paper, after having traced a historical overview of Italian foodtelevision programming, we focus on the analysis of four recent programs.The objective is to understand how settings, rhythmic and temporal scansion,and the distribution of roles among the various actors involved configurenarratives…
Cosa bolle in pentola. Per una semiotica degli strumenti di cottura
2012
Pentole, padelle, coltelli, fornelli sono sempre trattati come qualcosa di ovvio, scontato. “In una casseruola mettete a scaldare 100 grammi di burro”. Cosa sia una casseruola, che ruolo giochi sul prodotto finale, nessuno lo dice. A parte poche eccezioni di libri che trattano specificamente degli utensili da cucina, questo aspetto viene normalmente omesso. Una casseruola è una casseruola. E se anche non fosse proprio quella giusta – sembra voler dire il ricettario – poco importa, basta che il burro si sciolga e tutto andrà bene. Pentole e utensìli in genere sarebbero dunque un supporto alla preparazione, più o meno adeguato, ma sempre “innocente” rispetto a ciò che contribuiscono a realizz…