This paper deals with taste and distaste from a semiotic point of view, combining some initial physiological and material observations with a thorough reconstruction and description of the cognitive dynamics and the meaning-making processes associated with the so-called “(dis-)tasting experience”. To this purpose, we examine an extensive literature, through a comparative approach aimed at showing the complementarity of different approaches and analytical perspectives. This allows showing how taste and distaste extend from the senses to sense, also providing a better understanding of some of the most evident aspects of contemporary Western foodspheres, that is to say, the “(hyper-)semioticization” of the nutritional dimension of food and the increasing spread of “free from” dietary habits.
Des sens au sens : Goût, dégoût et processus de signification
Stano, Simona
2020-01-01
Abstract
This paper deals with taste and distaste from a semiotic point of view, combining some initial physiological and material observations with a thorough reconstruction and description of the cognitive dynamics and the meaning-making processes associated with the so-called “(dis-)tasting experience”. To this purpose, we examine an extensive literature, through a comparative approach aimed at showing the complementarity of different approaches and analytical perspectives. This allows showing how taste and distaste extend from the senses to sense, also providing a better understanding of some of the most evident aspects of contemporary Western foodspheres, that is to say, the “(hyper-)semioticization” of the nutritional dimension of food and the increasing spread of “free from” dietary habits.File | Dimensione | Formato | |
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STANO Simona_Des sens au sens_La culture culinaire.pdf
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