No. 27 (2019): Politics of Taste. Discours, Conflicts and Cultures

edited by Alice Giannitrapani and Ilaria Ventura Bordenca

Published: 2020-10-15

Articoli

• Index

  Editorial staff

  • pdf (Italiano)

Foreword

• Foreword

  Alice Giannitrapani, Ilaria Ventura Bordenca

  1-2

  • pdf (Italiano)

• Keynote Food as Delineator in Dinner Rush: A Semiotic of Generational Difference among “Italians” in America

  Anthony Julian Tamburri

  3-16

  • pdf

Open-mouthed: the tastes of politics

• Introduction

  Franciscu Sedda

  17-18

  • pdf (Italiano)

• Dietary regimes and political regimes: the case of Italian fascism

  Pierluigi Cervelli

  19-25

  • pdf (Italiano)

• "It was better when it was worse": the Ostalgie and the DDR kitchen

  Laura Guttilla

  26-33

  • pdf (Italiano)

• Rhetoric and food. Semantic relationships and interconnections

  Alessandro Prato

  34-41

  • pdf (Italiano)

• The taste of the island. For a semiotics of Ichnusa beer

  Paolo Sorrentino

  42-49

  • pdf (Italiano)

• Semiotics of tasting. Axiologies and gustatory processes in the study case of tarte au citron

  Carlo Andrea Tassinari

  50-62

  • pdf (Italiano)

Taste of others, taste of self: taste and identity

• Building identity in the diaspora: (A) gastronomic discourse and the Arbëreshë in Calabria

  Giusy Gallo

  63-71

  • pdf (Italiano)

• Food in Anglo-Saxon literature: food dichotomies

  Patrizia Lendinara

  72-82

  • pdf (Italiano)

• Food, atmospheres and olfactory aestheticizations

  Elena Mancioppi

  83-91

  • pdf (Italiano)

• Master of None: TV series or food guide? In search of boundaries, between Italian stereotypes, cultural filters and Food locations

  Lucio Spaziante

  92-102

  • pdf (Italiano)

• The role of the table in the stereotypical construction of Italianness abroad

  Luigi Virgolin

  103-111

  • pdf (Italiano)

Food manners and fashions

• Introduction

  Paolo Peverini

  112-113

  • pdf (Italiano)

• Food, experience and textuality. The advertising of chocolate

  Marianna Boero

  114-121

  • pdf (Italiano)

• Semiotics of comic food: on the sense of food hilarity

  Massimo Leone

  122-128

  • pdf (Italiano)

• Eating the inedible: cues of caco-gastro-maniac semiotics

  Gabriele Marino

  129-144

  • pdf (Italiano)

I LIKE: new generation social tastes

• Introduction

  Cinzia Bianchi

  145-146

  • pdf (Italiano)

• Taste education and perverse gastromanias: some reflections

  Rosalia Cavalieri

  147-152

  • pdf (Italiano)

• Munchie Food: Munchie people. Reversing the generational paradigm

  Giulia Ceriani

  153-161

  • pdf (Italiano)

• Sovereignism is served: Salvini’s rhetoric of the good made in Italy

  Bianca Terracciano

  162-174

  • pdf (Italiano)

Taste and disgust

• Introduction

  Riccardo Finocchi

  175-176

  • pdf (Italiano)

• What is the taste of the others? Ethics at the table between tastes and disgust

  Tiziana Migliore

  177-186

  • pdf (Italiano)

• The sadistic food ceremony in the Muckbang

  Giulia Raciti

  187-196

  • pdf (Italiano)

• Between aesthetics, ethics and politics: semiotic reflections on dis-taste

  Simona Stano

  197-207

  • pdf (Italiano)

• Elements of coprosemiotics

  Bruno Surace

  208-216

  • pdf (Italiano)

Knowing about wine

• Introduction

  Rosalia Cavalieri

  217-219

  • pdf (Italiano)

• Wine and landscape in the Salerno Medical School

  Paola Capone

  219-228

  • pdf (Italiano)

• Is there pineapple in the wine? Oenological descriptions between parasitizing and pragmatic

  Marco Carapezza, Stefania Garello

  229-236

  • pdf (Italiano)

• Docg iconography: methods and hypotheses for a systematic analysis of the visual identity of wine consortia

  Piero Polidoro

  237-243

  • pdf (Italiano)

Journey into the Sicilian gastro-sphere

• Introduction

  Dario Mangano

  244

  • pdf (Italiano)

• Journey into the Sicilian gastro-sphere

  Ilaria Ventura Bordenca

  245-257

  • pdf (Italiano)

• Caponata, ruin of Sicily

  Francesco Mangiapane

  258-263

  • pdf (Italiano)

• What is a soup? The Sicilian soup system

  Davide Puca

  264-274

  • pdf (Italiano)

• Pasta with sardines: for a topical of the typical

  Emiliano Battistini

  275-287

  • pdf (Italiano)

• I bumped into you: building identity around the sicilian couscous

  Alice Giannitrapani

  288-300

  • pdf (Italiano)

• The Conspiracy of Equals: Rolls & Friends

  Gianfranco Marrone

  301-317

  • pdf (Italiano)

• The Meaning of the Sweet

  Dario Mangano

  318-342

  • pdf (Italiano)

Architecture, food, cities

• Introduction

  Magda Mària

  343-344

  • pdf (Italiano)

• Food, books, cities

  Gianluca Burgio

  345-351

  • pdf (Italiano)

• Barcelona and the food. Unpublished images of the twentieth century

  Magda Mària

  352-359

  • pdf (Italiano)

• Comida at home

  Nuria Ortigosa

  360-368

  • pdf (Español (España))

• El nuevo sentido de un espacio colectivo. El mercado de La Boqueria de Barcelona

  David Steegman

  369-374

  • pdf (Español (España))

Arts, spaces, gestures

• FICO Eataly World: the food chain between nature and culture

  Lorena Accurso Tagano

  375-384

  • pdf (Italiano)

• We are all in the same boat. Marina Abramović and the Barcolana

  Vincenza Del Marco

  385-392

  • pdf (Italiano)

• Signed food: who is the author of the #foodart?

  Francesco Piluso

  393-403

  • pdf (Italiano)

• “Eat the pain”. Food in the work of Marina Abramovic

  Nikolina Skenderija-Bohnet

  404-414

  • pdf