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.
|Editore||Edizioni Museo Pasqualino|
|Numero di pagine||363|
|Stato di pubblicazione||Published - 2021|
|Nome||NUOVI QUADERNI DEL CIRCOLO SEMIOLOGICO SICILIANO|