Myths, traditions, and rituals of food in Spanish cinema
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Eva Navarro Martínez
und
Alejandro Buitrago Alonso
Abstract
This paper analyses how food is represented in cinema, using as its main examples Spanish films from 1970 to the current day. It will focus on how food and eating become semiotic objects and how these semiotic objects are used as a cinematographic tool. To undertake this analysis it is important to differentiate between three food-related aspects: (1) The act of eating, (2) Places for eating, and (3) food itself. The methodological approach in the paper is based on the study of the functions that these distinct food-related aspects have in movies and as indicators of national identity. These functions span a large range of narrative, aesthetic, ideological, metaphorical or symbolic, structural or referential dimensions. They contribute to the development of characters as well as framing other stories and critical representations. They also criticize habits, social groups, ideologies, and gender roles, etc.
Acknowledgements
This research had not been possible without the help and collaboration of the project “Media literacy skills in a digital environment. Diagnosis in three social areas: Education, University & Mass media professionals” of the University of Valladolid (Spain).
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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
