Nowadays, pasta comes to the table already mixed with its sauce. In the past, pasta was served white with a little sauce on top, and it was up to the individual diner to mix it up to taste before eating. Today, in the culinary world, there is often a return to the latter type of dish composition. Why is this? Does it affect the taste of the dish? Does it favour the chef's creation? Does it dictate a precise way of tasting? Apparently not. The answer is different: it seems to be just a game of camouflage. Whether consciously or unconsciously on the part of the cook, but obvious to the eyes of, shall we say, an elderly diner. A game that is very useful for the semiologist, who is always at work to reflect on the links between food and repetition, the gastronomic past and forms of seriality.

Marrone, G. (2024). Busiate al tonno: discorso gastronomico e forme della serialità. In G. Boccia Artieri, G. Fiorentino (a cura di), Storia e teoria della serialità. Vol 3. Le forme della narrazione contemporanea tra arte, consumi e ambienti artificiali (pp. 155-177). Roma : Meltemi.

Busiate al tonno: discorso gastronomico e forme della serialità

Marrone, Giovanni
2024-01-01

Abstract

Nowadays, pasta comes to the table already mixed with its sauce. In the past, pasta was served white with a little sauce on top, and it was up to the individual diner to mix it up to taste before eating. Today, in the culinary world, there is often a return to the latter type of dish composition. Why is this? Does it affect the taste of the dish? Does it favour the chef's creation? Does it dictate a precise way of tasting? Apparently not. The answer is different: it seems to be just a game of camouflage. Whether consciously or unconsciously on the part of the cook, but obvious to the eyes of, shall we say, an elderly diner. A game that is very useful for the semiologist, who is always at work to reflect on the links between food and repetition, the gastronomic past and forms of seriality.
2024
Settore M-FIL/05 - Filosofia E Teoria Dei Linguaggi
Marrone, G. (2024). Busiate al tonno: discorso gastronomico e forme della serialità. In G. Boccia Artieri, G. Fiorentino (a cura di), Storia e teoria della serialità. Vol 3. Le forme della narrazione contemporanea tra arte, consumi e ambienti artificiali (pp. 155-177). Roma : Meltemi.
File in questo prodotto:
File Dimensione Formato  
gm2024.pdf

Solo gestori archvio

Descrizione: Articolo principale completo di frontespizio e indice
Tipologia: Pre-print
Dimensione 610.56 kB
Formato Adobe PDF
610.56 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/637336
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact