Food meaning
From tasty to flavorful
Bibliographic Data
| ID | 5065746 |
|---|---|
| Authors | Gianfranco Marrone (0000-0002-4380-5736, 1Università di Palermo, Palermo, Italy, corresponding author) |
| Year | 2016 |
| Volume | 2016 |
| Issue | 211 |
| Pages | 187-201 |
| Publication date | 2016-07-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Semiotica (JOURNAL) |
| Journal identifiers | ISSN: 0037-1998 • E-ISSN: 1613-3692 |
| Publisher | Walter de Gruyter GmbH (PUBLISHER • DE) |
| DOI | 10.1515/sem-2016-0103 |
| OpenAlex | W2375226616 |
| Language | EN |
| Citations received | 4 |
Considering as a starting point Greimas's last work (De l'imperfection), taken into very little consideration by later semiotic research, I would like to see whether it would be possible to make, in the field of taste, the distinction that Greimas did in the visual field: between a "figurative" taste (that I should call tasty) and a "plastic" taste (that I should call flavorful). Much has been discussed about the synesthetic nature of gustatory sensoriality. But very little has been said about links and differences between an intellectualistic taste perception (i. e., recognition of figures of food through semantic grids) and a taste perception of a pure aesthetic nature, supported by the former and producing further significations that cannot be reproduced through language words. How does an aesthetic grasp of taste work, if it works at all? In order to answer this question I will briefly analyze different kinds of texts
Aesthetics · Cognitive psychology · Cognitive science · Epistemology · Field (mathematics) · Meaning (existential) · Perception · Semiotics · Taste · Historical and Literary Studies · Linguistics and Discourse Analysis · Mathematics · Philosophy · Psychology · Semiotics and Representation Studies
| Citations per year | 0.44 |
|---|---|
| Citation span | 2017 - 2026 (10) |
| Highly cited | No |