Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
-
Mohamed Bernoussi
Abstract
My interest in culinary dates back to approximately fifteen years ago when I collaborated with [Béatrice Fink 1999. The cultural topography of food. Special issue, Eighteenth century life 23(2)] on a special issue of Eighteenth Century Life on food topography. I proposed then a study on the reactions of an English physician to Moroccan food, mainly couscous and tea. I continued working on other studies, and I realized how much a semiotics of food could serve the history of mentalities and private lives. While doing my research, I discovered the works of Jean Louis Flandrin 1986. La distinction par le goût. In Roger Chartier (ed.), Histoire de la vie privée de la Renaissance aux Lumières, vol. 3, 267–309. Paris: Seuil and Flandrin 1992. Chronique de Platine: Pour une gastronomie historique. Paris: Odile Jacob), who had contributed to the same volume directed by Fink and also represented a great inspiration for me. I felt that I was concerned with the study of the relation with the Other, with culture shock or encounter through travelers’ reactions to the food or the culinary, the prepared dish, and the consumed product in ceremonies or in private occasions. While thinking about these points, I asked myself the following questions: in which way does the reaction to food reveal the attitude of the traveler, his prejudices on the culture, the society, the food or the dish in question? In which way would reaction to food reveal his culture? This article explores these and other related issues.
References
Bernoussi, Mohamed. 2014. Viator in tabula, sémiotique de l’interculturel culinaire dans le récit de voyage. Fès: Postmodernité.Suche in Google Scholar
Charmes, Gabriel. 1887. Une ambassade au Maroc. Paris: Calmann Levy.Suche in Google Scholar
Chevrillon, André. 1999 [1906]. Crépuscule d’Islam. Casablanca: Eddif.Suche in Google Scholar
Eco, Umberto. 1988. Sémiotique et philosophie du langage, Meryem Bouzaher (trans.). Paris: Grasset.Suche in Google Scholar
Ferrières, Madeleine. 2002. Histoire des peurs alimentaires du Moyen Age à l’aube du XXème siècle. Paris: Seuil.10.14375/NP.9782020476614Suche in Google Scholar
Mauss, Marcel. 2007 [1924]. Essai sur le don. Forme et raisons de l’échange dans les sociétés archaïques. Paris: Presses universitaires de France.Suche in Google Scholar
Urbain, Jean-Didier. 2008. Secrets de voyage. Menteurs, imposteurs et autres voyageurs impossibles. Paris: Payot.Suche in Google Scholar
©2016 by De Gruyter Mouton
Artikel in diesem Heft
- Frontmatter
- The Umberto Eco gaze
- “La morte non avrà signoria”: Domande per Umberto Eco
- Vistas for organized global semiotics
- Semiotics of food
- Introduction: Semiotics of food
- Food and translation
- The translation of food in literature: A culinary journey through time and genres
- Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
- The semiotics of migrants’ food: Between codes and experience
- Lost in translation: Food, identity and otherness
- Glocal and food: On alimentary translation
- Contemporary foodspheres
- A note on the meanings of junk food
- Are nutrients also good to think?
- Critique of the culinary reason
- Food and taste
- Food meaning: From tasty to flavorful
- L’esthésique et l’épiphanique: Traces figuratives de la saveur
- Taste and meaning
- Cooking and eating
- The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas
- Semiotic food, semiotic cooking: The ritual of preparation and consumption of hallacas in Venezuela
- Food and communication
- Myths, traditions, and rituals of food in Spanish cinema
- Starred cosmopolitanism: Celebrity chefs, documentaries, and the circulation of global desire
- Food design chez Bras
- Food design: Symbols of our daily nutrition
- Food-ography: Food and new media
Artikel in diesem Heft
- Frontmatter
- The Umberto Eco gaze
- “La morte non avrà signoria”: Domande per Umberto Eco
- Vistas for organized global semiotics
- Semiotics of food
- Introduction: Semiotics of food
- Food and translation
- The translation of food in literature: A culinary journey through time and genres
- Semiosis of intercultural cooking: The nineteenth century travel literature as a case study
- The semiotics of migrants’ food: Between codes and experience
- Lost in translation: Food, identity and otherness
- Glocal and food: On alimentary translation
- Contemporary foodspheres
- A note on the meanings of junk food
- Are nutrients also good to think?
- Critique of the culinary reason
- Food and taste
- Food meaning: From tasty to flavorful
- L’esthésique et l’épiphanique: Traces figuratives de la saveur
- Taste and meaning
- Cooking and eating
- The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas
- Semiotic food, semiotic cooking: The ritual of preparation and consumption of hallacas in Venezuela
- Food and communication
- Myths, traditions, and rituals of food in Spanish cinema
- Starred cosmopolitanism: Celebrity chefs, documentaries, and the circulation of global desire
- Food design chez Bras
- Food design: Symbols of our daily nutrition
- Food-ography: Food and new media
