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Food meaning: From tasty to flavorful

  • Gianfranco Marrone EMAIL logo
Veröffentlicht/Copyright: 12. Mai 2016
Semiotica
Aus der Zeitschrift Semiotica Band 2016 Heft 211

Abstract

Considering as a starting point Greimas’s last work (De l’imperfection), taken into very little consideration by later semiotic research, I would like to see whether it would be possible to make, in the field of taste, the distinction that Greimas did in the visual field: between a “figurative” taste (that I should call tasty) and a “plastic” taste (that I should call flavorful). Much has been discussed about the synesthetic nature of gustatory sensoriality. But very little has been said about links and differences between an intellectualistic taste perception (i. e., recognition of figures of food through semantic grids) and a taste perception of a pure aesthetic nature, supported by the former and producing further significations that cannot be reproduced through language words. How does an aesthetic grasp of taste work, if it works at all? In order to answer this question I will briefly analyze different kinds of texts.

Keywords: food; taste; figurative/plastic; tasty/flavorful; aesthetic grasp; perception

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Published Online: 2016-5-12
Published in Print: 2016-7-1

©2016 by De Gruyter Mouton

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
https://doi.org/10.1515/sem-2016-0103
Schlagwörter für diesen Artikel
food; taste; figurative/plastic; tasty/flavorful; aesthetic grasp; perception

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
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