Italian semiologist Gianfranco Marrone has just published a new book on the semiotics of gastronomy. The book, in Italian, is part of the ‘Campo Aperto’ series edited by Stefano Bartezzaghi for the publisher Bompiani. Rather than choosing a predictable title such as ‘Semiotics of Gastronomy’, the author has opted for a title defined in the pages of the book as ‘referential’.
Puca, D. (2023). Gianfranco Marrone, Gustoso e saporito. Introduzione al discorso gastronomico, Milano, Bompiani, 2022, 350 p..
Gianfranco Marrone, Gustoso e saporito. Introduzione al discorso gastronomico, Milano, Bompiani, 2022, 350 p.
Puca, Davide
2023-01-01
Abstract
Italian semiologist Gianfranco Marrone has just published a new book on the semiotics of gastronomy. The book, in Italian, is part of the ‘Campo Aperto’ series edited by Stefano Bartezzaghi for the publisher Bompiani. Rather than choosing a predictable title such as ‘Semiotics of Gastronomy’, the author has opted for a title defined in the pages of the book as ‘referential’.
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