Search results for "ilo"
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Tecnologie in cucina
2020
There is no better inorganic actor than Vorwerk's Thermomix to demonstrate how the kitchen is a fertile ground for investigating the relationship between humans and non-humans. We can think of this particular blender as an exemplary text, a cultural product that, if properly analyzed, allows us to reconstruct the mechanisms that dominate a much broader class of artifacts. What interests us is in fact that objects (in general, and therefore kitchen objects) have nothing objective and therefore that their nature as "tools", as we commonly call them, does not imply either a gregarious role or a presumed inertia that makes them dumb helpers able to perform more or less well a function that is g…
Zeta printing. Storytelling mon amour
2017
Storytelling, or "storytelling." This is the the watchword of contemporary communication, the key concept on which to work in order to to be successful, to fascinate crowds and become memorable memorable, and even to convince them to buy a product, whatever it is. a product, whatever it is; this is the discovery, the discovery, communicative innovation, the ace up the sleeve of today's advertiser. As simple as the ubiquitous minimalism, as effective as that "subliminal message that "subliminal message" of hidden persuaders, whose idea communicators of every kind caress as Number 1 does with his white cat (the archenemy of agent 007 of agent 007 who commands the Spectre, ed.). Storytelling i…
Esperti di corpi, corpi di esperti: expertise e dietetica.
2021
Today, dietetics is sectoral, specialised. The cause, among others, is to be found in the emergence of so-called nutritionism, a paradigm that arose at the end of the the 19th century and established itself in the first half of the 20th century, which brings together discoveries from food science and the needs of the food industry, imposing the dominance of calories and so-called nutrients. This shifted the attention of scientists and ordinary people to the invisible substances that food contains on a chemical and physical level (vitamins, fats sugars, proteins, and the like), with a profound transformation the way in which we consider food: no longer just units and sensory units, made up o…
Dietetica e politica: regimi di senso.
2021
Usually when we use the word "diet" in contemporary culture, the first thing that comes to mind is the slimming diet. And, with it, everything in the collective imagination: calories, reducing quantities, giving up quantities, giving up the tastiest foods, and also instructions, manuals periodic checks, scales and so on. But the word 'diet' comes from the ancient Greek dìaita meaning 'way of life', 'daily habits'. What is meant by diet, then, can also be extended in reference to today: not only, in the strict sense, a programme to lose weight but a way of life, a way of regulating one's day, food choices, physical exercise, body care. This is how we will consider it: in the sense of regime …
Dilettanti, fra resistenza ed estasi
2021
Who is the amateur? what does he do? what doesn't it do? And especially: what can he do and what can't he do? There is a very close connection between the problem of expert competence, today as yesterday, and that of dilettantism, yesterday as today. But it is not always the same link: the internal intensity of the relationship varies, the degree of certainty of those who assume it, the value of the terms involved. According to the Italian dictionary, a dilettante is someone who "shows little ability", therefore an incompetent subject, far from skilled, inexperienced, therefore narratively inconclusive. But if we insert this description in its appropriate context, i.e. in the complex of the…
Mangiare, viaggiare, fotografare
2020
C’è un nesso, logico e narrativo al tempo stesso, che non si finirà mai di considerare fondamentale, nella nostra come in altre culture: è quello fra mangiare e viaggiare, gustare preziose ghiottonerie e incontrare in nuovi luoghi altre popolazioni. Certo, c’è la cucina di casa, le tradizioni gastronomiche locali, il chilometro zero. Ma sono per lo più invenzioni leggendarie, o quanto meno turistiche. E ci sono tante persone che per tutta la vita ingurgitano sempre la stessa cosa, di modo che la minima variazione di gusto le mette in crisi peggio che l’imbattersi in un idioma sconosciuto. Ma sono soggetti da guardare con allarmato sospetto, poiché sempre pronti a garantire la sedicente – e …
Politiche della cucina: una prospettiva semiotica
2021
The title of the famous 2003 film by Tassos Boulmetis uses a hyponym in Italian (A touch of ginger), as it happens in Spanish (Un toque de canela). In English it was preferred to use a hypernym (A Touch of Spices). In Portuguese (O tempero da vida) the theme of spices disappears but the idea of essentiality remains, as a gustatory metaphor (salt is taste by definition), of the detail that makes the difference. The original Greek reads Πολìτικη Κουζìνα, an expression with a double semantic value, given that we can translate it either as The kitchen of the city (understood as Istanbul, the urban center that invests the heart of the story) or, better, as Political kitchen. This plethora of tit…
Propaganda alimentare
2020
How can we investigate the symbolic meaning of food without reading the thoughts of those who eat? The answer can be found in the slogans that advertising proposes. Advertising, in fact, has precisely the role of constructing the "good to think" of which anthropology speaks, and not because of some kind of occult power that is occasionally attributed to it, but because of the social function it performs. What it does is to make a given product relevant within a wider system composed of many others, but also of values, problems, traditions, tastes, disgusts, principles and practices. Advertising has, in a certain sense, made its own the function of the ancient storytellers who, by declaiming…
Il senso del dolce
2019
On the basis of which relations does the semiosphere of Sicilian sweets take shape, meant as a coherent structure inside and effective outside it? In what way does each sweet, as a component of this system, take on its virtuality? To what extent does it do so? How cohesive is the system that is created? These are all questions that have repercussions on the cultural value that this particular set of gastronomic products that are sweets produces, ending up by generating within the vast hive of culture a specific field that we have called gastrosphere. Therefore, dealing with the gastrosphere of Sicilian sweets means looking for how these particular elements of the culinary identity of this c…
L’Ateneo di Palermo, da Università a L’Univercittà: un caso di comunicazione pubblica in Sicilia
2014
Se consideriamo l'istituzione universitaria come un soggetto che si muove nella società e che agisce in essa, confrontandosi costantemente con i suoi pubblici, interni ed esterni, e, più o meno direttamente, con gli altri atenei, e se riteniamo significante ogni tipo di azione, a prescindere dalla sostanza espressiva, non potremo fare distinzioni tra immagine e identità, tra comunicazione e reputazione: l'identità si dà solo attraverso unÊimmagine percepibile (espressione), e viceversa, l'immagine non può che comunicare un insieme di valori, cioè un'identità (contenuto). L'identità di un soggetto sociale, come un'istituzione, va considerata come l'esito finale di tutte le manifestazioni tes…