Il valore delle differenze. Tipicità e terroir nella cultura alimentare

Risultato della ricerca: Book

Abstract

PDO, PGI, local, typical, traditional, farm to fork: in recent decades, food has invaded our lives as a geographical and social trend, more than nutritional. This work proposes a semiotic study of the phenomenon through four emblematic case analysis: that of the system of European PDO, PGI and TSG quality marks and the problem of origin; that of a relais in Sicily where the experience of staying is centered on traditional cuisine learning; that of the language of "Michelin" restaurants and their recent evolution into temples of local haute cuisine; that relating to the Italian American food and the role of Italian restaurants in New York City in the definition of geographical and cultural stereotypes. As a new genius loci, typical food transforms places into origin or destination, and their inhabitants into heirs and heritage communities.
Lingua originaleItalian
EditoreEdizioni Museo Pasqualino
Numero di pagine363
ISBN (stampa)9788897035961
Stato di pubblicazionePublished - 2021

Serie di pubblicazioni

NomeNUOVI QUADERNI DEL CIRCOLO SEMIOLOGICO SICILIANO

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