this contribution is dedicated to the analysis of a particular dish of sicilian, and in particular palermitan, cuisine known as 'rosticceria'. the essay investigates the ambivalent status of such bread dough-based dishes, halfway between street food and other categories of dishes. the analysis concerns both the manner and timing of consumption and the food-object itself from the point of view of its gustatory and sensory characteristics.
ilaria ventura bordenca (2020). Rosticceria: ibridazioni gustative e logiche identitarie. In A. Giannitrapani, D. Puca (a cura di), Forme della cucina siciliana. Esercizi di semiotica del gusto (pp. 287-319). Milano : meltemi.
Rosticceria: ibridazioni gustative e logiche identitarie
ilaria ventura bordenca
2020-12-10
Abstract
this contribution is dedicated to the analysis of a particular dish of sicilian, and in particular palermitan, cuisine known as 'rosticceria'. the essay investigates the ambivalent status of such bread dough-based dishes, halfway between street food and other categories of dishes. the analysis concerns both the manner and timing of consumption and the food-object itself from the point of view of its gustatory and sensory characteristics.
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