The aim of this article is to approach the cusine recipe from a strictly semiotic point of view by first explaining the relation between food and language and then submitting the speech of the recipe to an analysis that throws light on the mechanisms of its discursive functioning. This article aims also to instrcut in a profound way the question of the many relationships, both constitutive and hidden, between culinary practices and language. Particular attention will be paid to the question of the relationship between historical and oral cooking recipes as well as to the communicative pact established by the cooking recipe.
Marrone, G. (2020). Ecrire la cuisine. In M. Bernoussi (a cura di), La Culture Culinaire Marocaine. Sémiotique, histoire et communication (pp. 22-47). Meknès.
Ecrire la cuisine
Marrone, Giovanni
2020-01-01
Abstract
The aim of this article is to approach the cusine recipe from a strictly semiotic point of view by first explaining the relation between food and language and then submitting the speech of the recipe to an analysis that throws light on the mechanisms of its discursive functioning. This article aims also to instrcut in a profound way the question of the many relationships, both constitutive and hidden, between culinary practices and language. Particular attention will be paid to the question of the relationship between historical and oral cooking recipes as well as to the communicative pact established by the cooking recipe.
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