deSignis HORS 03 "Cocina, gusto, identidad"

The organization of the articles in this issue reflects some of the main themes that characterize the cultural processes of food: the phenomena of translation and hybridization between cuisines, especially in the case of immigration; the deeply identitarian role of cooking in the formation and definition of communities, both through culinary practices that occur in domestic and professional spaces (ingredients, processes, handling techniques, etc.) and through consumption practices that, in various ways, refer to everyday life or to tourist/artistic experiences; and, no less important—indeed, at the basis of all the above—the intrinsically semiotic capacity of culinary and gastronomic discourse to signify cultures and ways of life through specific procedures of signification, as described by Gianfranco Marrone in his essay included in this issue.