Search results for " foodification"
showing 3 items of 3 documents
Cibo, turismo, città
2020
In many contemporary urban realities, entire areas of the historic center have been transformed into open-air restaurants. Thanks to pedestrianization, tourism, foodification and any other neologism that wants to try to capture their dynamics, the places of food consumption have multiplied, while the traditional restaurant has exploded, leaving room for a myriad of catering formats – some almost exclusively used tourists, others dedicated to the lunch break, others still aimed at self-styled gourmands. We are witnessing a generalization of the logic of franchising, which aims at the staging of typicality according to different configurations to be focused here, adopting a sociosemiotic lens.
Alice Giannitrapani (éd.), Foodscapes: cibo in città, Milan, Cartacea, 2021, 284 p.
2023
Cela a dû arriver à tout le monde. À Paris, au pied de la Tour Eiffel en mangeant des macarons ou une crêpe sucrée, à Palerme, avec un « panino con le panelle » sur le rivage du village balnéaire de Mondello, ou encore à Amsterdam, en se promenant sur les canaux avec un cornet en papier rempli de chips ou à Berlin, avec une bière et un jarret de porc fumé parmi les tables d’un restaurant typique. Partout, la nourriture nous relie aux lieux que nous visitons car il est dans le sens commun que la visite d’une ville passe aussi par la dégustation des plats qui la caractérisent. Elle est au cœur, après tout, du tourisme œno-gastronomique : le tour du street food ou les forfaits gastronomiques d…
Dal tavolo alla città (e ritorno)
2021
Restaurants transform themselves over time and at the same time they transform their relationship with the city, the practices of food consumption, and convivial rituals of everyday life. We will investigate these phenomena starting from the table, a key element of any restaurant activity. The table has to be considered here as a "political" device, an instrument for the prefiguration and shaping of convivial relations. Our exploration will start from the zero degree of the restaurant, in its most traditional manifestation, and then will be extended to the different forms of food consumption that we can experience today in our cities.