Here we analyze a type of street food known in Palermo as a rosticceria. It is a coherent whole and composed of dishes that are part of a local, popular and cheap gastronomy, e with a highly practical enhancement: pure "food supply". And yet, through an analysis inside the rrosticceria, considering the elements that compose it and the relationships between them, as well as through a comparison with other gastronomic universes, we will see how it is possible to identify the shapes deep semiotics that govern the socio-cultural functioning of this widespread food, et at the same time a little snubbed, of Palermitan gastronomy.
|Numero di pagine||13|
|Stato di pubblicazione||Published - 2019|