Abstract
Food preferences and taboos, by revealing our taste, express our identity. Moreover, in present-day globalized societies, the crossing and overlapping among different foodspheres incessantly relates identity to otherness. It becomes therefore essential to consider and investigate the links existing between the signs, texts, discourses, and practices concerning the food universe, on the one hand, and the processes of construction and expression of sociocultural identity – or, better, identities – on the other hand. This paper deals with a specific case study: sushi and its Western variations. Ranging from the material level to a semiotic description, we aim at analyzing the processes of “translation” to which sushi is subjected when it becomes “ethnic” or “fusion” food.
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©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