Search results for " semiotic"
showing 10 items of 224 documents
Folktale, Morphology
2020
Vladimir Yakovlevich Propp was born in St. Petersburg on April 17, 1895 and died in Leningrad on August 22, 1970. Despite remaining in the same city, the events of history caused those places, over the course of (his) time, to take on a whole new meaning and a very different flavor. Of course, to a folklorist like Propp, used to reflecting on the distance of millennia, those seventy-five years will have been nothing. Though the fact remains that the monumental epochal shifts he witnessed (the Russian Revolution and the long cultural and political Soviet regime that followed) feature heavily in his brilliant work.
The intimate relationship between food and place branding: a cultural semiotic approach
2022
Over the past ten years, food and places have been at the epicenter of sophisticated branding strategies. On the one hand, there has been enormous growth in the number and complexity of branding devices such as ‘geographical indications’ (GIs) that aim to establish cultural associations between local food products and places of origin. On the other hand, cities, regions, and states use cuisine, ingredients, and traditional dishes in destination marketing strategies to introduce food identity as a distinctive element in the brand image of a place. These processes have been extensively studied by place branding researchers, inasmuch as by social and human scientists at large, while highlighti…
Il valore delle differenze. Tipicità e terroir nella cultura alimentare
2021
DOP, IGP, tipico, tradizionale, a chilometro zero, terroir, identità: negli ultimi decenni il cibo è entrato prepotentemente nelle nostre vite come fenomeno geografico e sociale, ancor prima che alimentare. Questo lavoro propone un’analisi semiotica del fenomeno attraverso quattro casi emblematici di costruzione della tipicità alimentare: quello del sistema dei marchi di qualità europei DOP, IGP e STG e del problema dell’origine; quello di un relais in Sicilia dove l’esperienza di permanenza è incentrata sull’apprendimento della cucina tradizionale; quello del linguaggio dei ristoranti “stellati” e della loro evoluzione – ormai d’obbligo – in templi dell’alta cucina locale; quello relativo …
Mangiar fuori. Spazi urbani e pratiche conviviali
2021
The article investigates the world of restaurants from a semiotic perspective, attempting to link the spatiality of restaurants to the convivial practices they propose.
Foodporn. From Conviviality to Sharing
2019
We are used to talking and talking about food, anywhere and anyhow, while eating peculiar quantities of it in souplesse, both in excess or symmetrical insufficiency. Likewise, we are used to talking about pornography in unsuitable tones, ranging from the ashamed to the academic, which, in any case, hardly conceal ancestral pruderies that have never been kept under sufficient control. We do use pornography in contumacy, wherever humanly possible. It can be easily said that, by crossing these two practices, which are at the same time physical and discursive, through a pertinent Engelsian dialectic, a third one emerges. And that is – as should be clear at this point – foodporn.
Food Porn
2019
Global Humanities, a biannual, interdisciplinary, and peer-reviewed journal in the humanities that is now available for open access (https://altija.com/global-humanities/) is calling for paper proposals for Volume 6, which will deal with food porn, a phenomenon mostly related to social media and the idea of sharing images of food with friends and the broader world. The phenomenon of food porn offers multiple approaches for the humanities, why we are interested in, but not limited by, the following topics: food porn semiotics food porn identities food porn practices food porn and class consciousness historical perspectives on food porn (pre-social media) food porn and social media
La cuisine en pandémie
2022
Le travail de Jean-Jacques Boutaud sur la sémiotique de l’alimentation est un point de repère fondamental, soit pour les études sur la gastronomie, soit pour celles sur la signification. L’ouvrage Le sens gourmand a tracé des parcours de recherche sur la commensalité, le goût et les aliments qui sont encore très débattus par les savants, comme un certain nombre d’essais sur des thèmes similaires que Jean-Jacques a publié tout au long de sa brillante carrière. Les modèles et les méthodes qu’il a proposés sont essentiels pour le sémioticien intéressé à reconstruire les structures mobiles du langage de la nourriture et, en ce qui me concerne, je les utilise abondamment dans mon travail.
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…
Forms of gastronomic camouflage: veridiction in the kitchen
2022
In this essay, we analyse the regimes of truth and the forms of culinary camouflage inscribed in some signature dishes by several well-known Italian chefs, whose work is emblematic of the various fictional trends in gastronomy. In doing so, we will keep in mind the so-called semiotic square of veridiction that discursive semiotics has been proposing and using for some time. The analysis reveals how the gastronomic discourse of the Italian haute cousine produces effects of illusion, secrecy, falsehood and truth. The concurrence of these veridiction modes allows for an explicit model which accounts for the various styles of camouflage and thus describes current tendencies in contemporary cuis…
Cucina politica: percorsi semiotici
2019
On the one hand, cuisine and politics have always been considered two very different semi-spheres. On the other hand, considering the issue more in depth, cooking and politics are both strategies and tactics for governing the community. What I would like to do in this essay is to highlight the unexpected of the (multiple) relations of cooking and politics. Starting from a Latourian epistemological perspective, which considers the social collective as a whole formed by human and non-human actors, and governed by a series of management, control and enhancement processes that are similar to the world of gastronomy and that of politics strictly understood.