Introduction: Semiotics of food

Artikel in diesem Heft

1. Frontmatter
3. The Umberto Eco gaze
4. “La morte non avrà signoria”: Domande per Umberto Eco
5. Vistas for organized global semiotics
6. Semiotics of food
7. Introduction: Semiotics of food
8. Food and translation
9. The translation of food in literature: A culinary journey through time and genres
10. Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
11. The semiotics of migrants’ food: Between codes and experience
12. Lost in translation: Food, identity and otherness
13. Glocal and food: On alimentary translation
14. Contemporary foodspheres
15. A note on the meanings of junk food
16. Are nutrients also good to think?
17. Critique of the culinary reason
18. Food and taste
19. Food meaning: From tasty to flavorful
20. L’esthésique et l’épiphanique: Traces figuratives de la saveur
21. Taste and meaning
22. Cooking and eating
23. The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas
24. Semiotic food, semiotic cooking: The ritual of preparation and consumption of hallacas in Venezuela
25. Food and communication
26. Myths, traditions, and rituals of food in Spanish cinema
27. Starred cosmopolitanism: Celebrity chefs, documentaries, and the circulation of global desire
28. Food design chez Bras
29. Food design: Symbols of our daily nutrition
30. Food-ography: Food and new media