Search results for " Cuisine"
showing 10 items of 27 documents
How to read a recipe: the semiotic point of view
2020
Writing a recipe is no easy task. It requires great care to render those various steps clearly, placing them in order, explaining the reasons for their importance in achieving the final result. However, over time the technique for writing a recipe, and consequently for composing an entire recipe book, has not just been perfected, but has reached fairly stable standards that, when reproduced, make teaching others to cook using the written word a fairly common practice. So, this article try to answer to the answers: How are recipes structured? What order do they follow when describing a culinary procedure?
Che cos’è una minestra? Il sistema delle minestre siciliane
2019
Questo lavoro propone l’analisi e un tentativo di definizione, non esaustiva, di uno dei piatti più diffusi, e al tempo stesso più difficili da collocare nella gastronomia siciliana, la “minestra”. La pietanza rappresenta, sia da un punto di vista semiotico e lessicale, sia da un punto di vista storico, una specificità delle cucine italiane che non sembra avere analoghi, se non in sistemi alimentari culturalmente limitrofi come quello provenzale. La parola minestra indica, al tempo stesso, una singola pietanza e una famiglia di preparazioni diverse, i cui elementi di affinità non sono sempre chiari. È difficile individuare una forma stabile della minestra, quanto sul piano dell’espressione …
Per una semiotica della cultura alimentare
2020
è soltanto al termine della lettura dei saggi raccolti nel volume che ne emerge al meglio il loro effetto sistemico e che si spiega in pieno il senso del titolo del volume. Sono una serie di esercizi, ossia modi di mettere alla prova gli strumenti della semiotica in uno dei campi che più di recente ha avuto grande attenzione da parte del mondo politico, economico, mediatico, e con cui la stessa scienza della significazione si è cimentata ormai da tempo. Esercizi che dimostrano l’efficacia delle teorie che mettono alla prova e che allo stesso tempo consentono di arricchirle. Ma, nel loro complesso, i saggi raccolti si focalizzano sulle forme della cucina siciliana, ovvero dimostrano come una…
L’isola da mangiare. L’alterità siciliana vista dai ricettari per stranieri
2020
The work focuses on the relation between typical food and insularity, through a semiotics analysis of Sicilian cookbooks for anglophone readers. Initially, we briefy show examples of how cookbooks have contributed in the past, according to historians and anthropologists, which have shaped territorial identities and promotes regional and local identities. Following this there is a recap on the semiotics approach towards cookbooks and on the several elements involved in this kind of text analysis such as spatial, historical, political and translational factors. Secondly, we analyze a group of Sicilian cookbooks, published for the international market, highlighting their cartographical constru…
New trends in culinary tourism - regional (Silesian) fusion cuisine
2020
This article concerns regional cuisine, mainly new ways of its presentation taking into account personal visions the preparation of certain dishes. Today, in culinary tourism there is a growing interest in regional dishes in fusion versions. The author discusses the characteristics of the regional and fusion cuisine, identifies selected Silesian dishes most often modified by chefs, presents the typology of restaurants that offer regional specialities in modern versions. The trend concerning modernized versions of regional specialities is constantly growing, as evidenced by, among others, an increasing number of restaurants specialized in such “food creations”. They are treated as a culinary…
Kulebele, śląski dog i gumiklejzy w pudełku, czyli o kuchni śląskiej w nowych odsłonach
2021
The article is devoted to Silesian cuisine which has recently become the subject of various activities focused on new ways of presenting it and reflecting directly the current global trends in gastronomy. Using two characteristic phenomena of street food and fusion cuisine, the author shows that specific dishes of Silesian cuisine have been reinvented thanks to the individual chefs’ visions. The transformation processes that have been taking place recently in the field of regional cuisines are most clearly visible in gastronomic establishments, where you can taste “old” dishes with new flavours and in new arrangements, often very surprising, such as hajer (rye flour tortilla with beef roula…
Tasty Events : On Culinary Events in the Silesian Voivodeship
2015
The topic of reflection undertaken herein are public events having an evident culinary character. In the first part of her essay, the author proposes a typology of culinary events, with special focus on those events which appear in the public space the most often. Their number and considerable complexity are associated with the target participant group, the current patterns of consumption, gastronomic styles, and finally with functions which have been ascribed to those events. In the second part, she discusses selected culinary events organised in the Silesian voivodeship which have characteristic dishes (e.g. wodzionka, moczka, kołocz) associated with the local cuisine as their Leitmotif. …
Forme del fritto: alcune esperienze di consumo
2020
Questo capitolo propone uno studio sul campo di una pratica alimentare che caratterizza la Sicilia e, in particolare, la città di Palermo: lo street food. Lo street food palermitano si caratterizza per essere indissolubilmente legato alla frittura, una modalità di cottura pervasiva tanto nei mercati storici della città, quanto in quei luoghi chiusi che, in forme diverse, tentano di replicarne l'esperienza. Il fritto è, ancor prima che una modalità di cottura dei cibi, un particolare dispositivo ambientale e sensoriale, che pregiudica olfattivamente gli spazi di vendita e consumo e che spinge, alcuni format di distribuzione, a limitarne la pervasività. Vedremo, in questo senso, come la diffe…
Venice taverns
2018
Bacari are the tavern-asylum for workers working the hardest and most humble jobs of the lagoon. The traditional bacari are slowly disappearing: it’s true because their clients are also disappearing. Fortunately, this phenomenon is steadily reconverting: nowadays in Venice, one after the other, a number of new bacari are opening at speed of light, tailored on the new generation of clients. Young and curious guys, interested in discovering the most ancient traditions bound to the anthropologic and economic context of Venice are craving to experience the atmosphere and taste recipies of the old tradition of an authentic Venice, far away from mystifications of vulgar commercialization that is …
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice
2011
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9. Pangborn sensory science symposium