If every gastrosphere, like every semiosphere, is inserted inside a game of Chinese boxes, such that it can be considered as a part incorporated into a larger gastrosphere or an incorporating part of a smaller one, this contribution proposes a foray in a portion of the Sicilian gastrosphere, considering two typical dishes of the Trapani area, very different from each other, but in some ways also very similar: couscous (whose most typical variant is the one with fish) and busiate (a pasta shape that finds its best accompaniment in local pesto). Let's briefly review the two recipes starting with the preparation instructions provided by the Sicilian cookbooks and then return, at the end, to a comparison between the two dishes and to the idea of building the typical effect.
|Titolo della pubblicazione ospite||Forme della cucina siciliana. Esercizi di semiotica del gusto|
|Numero di pagine||27|
|Stato di pubblicazione||Published - 2020|
|Nome||BIBLIOTECA / SEMIOTICA|