Norms applying to food interact with conceptions of nationhood, identity and law. This occurs through gastronomies and ethico-religious standards, recognition and conviviality, and the voice of communities in the sourcing and labelling of their food. Law, nation and identity intersect in the notion of citizenship. The chapter moves from the tight relationships by which persons are constrained within overdetermined categories of state law and national citizenship, to explore the possibilities unleashed by a loosening of the bonds between law, nation and (...) identity. Sections deal in turn with each of these “loosenings”, as we prize apart the knots that bind identity and nation, nation and law, and law and identity, each in relation to the cultural and legal context of food. With these loosenings, the unified jurisdiction of the nation-state gives way to plural and informal law; a single national identity expands into multiple ethical and ethnic associations; identity is no longer determined by state-centred legal interpellation but allows persons to “inhabit” a range of norms. By expanding the scope for participation and interaction in each of these areas, citizenship finds new networks for expansion, enrichment and reflexivity. The full spectrum of social justice can only be addressed by regimes and networks that ensure fair and adequate distribution of food, that respect the cultural demands as well as the biological needs of communities, and that ensure participation, through choices informed by personally relevant criteria and social and political structures. (shrink)

In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at the heart of Molecular Gastronomy, and cooking phenomena in general are described in terms of dispositions. This is the reason why trying to construct a metaphysical model for Molecular Gastronomy by using a dispositional metaphysics is a challenge worth (...) taking on. I will thus explore what happens when we bring dispositions in the kitchen, and so the intersection between food, science and metaphysics. The main aim of the paper is then to pave the way toward the development of a metaphysical model for the physical and the chemical aspects behind Molecular Gastronomy. In the first section, I will briefly reconstruct the history of Molecular Gastronomy, give a definition of it and outline its program. In the second section, I will describe the version of dispositionalism that I adopt in this paper. In the third section, I will sketch a dispositional model for Molecular Gastronomy by relying on two case studies. In the fourth and final section I will draw my conclusions and raise some issues deserving further investigation. (shrink)

De Feuerbach a Derrida, de la gastronomie au cannibalisme et de la saveur a la terreur, cette etude decline les differentes postures du sujet mangeant.<BR> Plus precisement, et resolument ancre dans un corps place au centre du present volume, c'est d'abord un sujet phagique jouissif qui triomphe dans l'autobiographie gastronomique. Mais l'etude examine egalement les modalites d'apparition d'un sujet dysphorique, emiette, spectralise ou vampirise, aussi bien dans les litteratures de l'eclatement de soi que dans les mises en spectacle des dechirements (...) identitaires de l'art corporel. Les contributions permettent enfin de voir comment la metaphore (auto)phagique, pathologique chez les grands lecteurs, toujours digestive, voire stercoraire, se litterarise dans une quotidiennete diarique recyclee ad nauseam, se redefini philosophiquement dans un rapport circulaire au monde et voit son essence sondee par la philosophie anti-idealiste et postmoderne.<BR> Enrichies de l'apport de disciplines differentes, les AutoBioPhagies aspirent en effet a reunir ce que la tradition occidentale a desuni: les deux fonctions principales de la bouche, celle de la parole et celle de la nourriture.". (shrink)

This paper sheds light on the significance of gastronomy as an emblem of cultural identity in Toni Morrison’s God Help the Child. It shows how Morrison imbues the narrative with instances of food and drinks which reflect certain racial stereotypes to which Lula Ann is prone during her struggle to reach self-definition. The colour, taste, diversity, quality and manners of food are all rigorously woven to portray Lula’s Journey. Onomastically, some characters and places are purposefully named after food such (...) as Sweetness, Whisky land, Raisin, and Mrs. Queen Olive; all of them represent an outstanding stage in Lula’s identity development. Finally, food takes a further dimension in the way it reflects the spiritual food that Lula receives throughout her journey. (shrink)

Name der Zeitschrift: Semiotica Jahrgang: 2015 Heft: 205 Seiten: 243-260.

La Gastronomía y la Prensa están de moda en el siglo XXI. Consideramos que la temática del comer, en los Medios impresos, siempre tuvo atención informativa al ser una parcela empresarial que al mismo tiempo reportaba contenido publicitario. No olvidemos que la realidad de los mundialmente llamados “mass media” se basa, para su supervivencia, en la Publicidad. Ofrecemos un análisis del tratamiento periodístico del ámbito gastronómico en suplementos semanales de Prensa en España, a través de los más representativos, habiendo seleccionado (...) a los de mayor impacto. Las Tablas reflejan los datos dentro del rigor y la planificada sistemática científica. (shrink)

In recent years, the gastronomy industry has increased the demand for rigorous and reliable tools to evaluate culinary creativity; but conceptually, creativity is difficult to define and even more difficult to measure. In this paper, we propose an AI-based method for assessing culinary product creativity by using the renowned high cuisine restaurant elBulli as a case study to understand the proliferation and scale of an entity’s creativity and innovation. To achieve so, we trained a Random Forest Classifier to assess (...) the level of creativity within the restaurant’s recipes. The application of this model to elBulli’s recipes allowed us to answer the following questions: how can creativity in a culinary product be characterized? Is there a single trait that is the key to culinary creativity? Is the creative culinary product a truly original outcome? Our key findings are (1) although ingredients and preparation techniques prove to be suitable attributes to characterize creativity in a recipe, none of them nor an elite subset clearly identifies creative cuisine, (2) new products are not radically novel with respect to previous creations, (3) creativity is more related to new uses and combinations of existing ingredients and techniques rather than to new ingredients or techniques. We believe that our method can find practical applications in supporting and guiding the creation of culinary products, identifying their strengths and weaknesses, and helping restaurants maintain a sustainable competitive advantage. (shrink)

A l'aune de la philosophie marginalisant le goût et la cuisine, Jean-Jacques Rousseau parait occuper une place à part et novatrice. Tout en condamnant l'hybris des facéties gastronomiques, il valorise le goût par son lien étroit avec les besoins, avec l'amour de soi, sens utile à juguler les faux désirs et déjouer l'amour-propre. Toutefois, dans l'Emile, ce sens tend à souffrir de la préséance de l'appétit, notion essentielle car utile en société à reconditionner la faim, réorganiser les besoins jusqu'aux moyens (...) de les satisfaire, afin de récréer, par le truchement de la dépense physique, la mesure du plaisir faisant défaut à l'homme civil. En outre, jusqu'à quel point ce schéma de subjectivation par l'appétit est-il compatible avec le dessein politique? (shrink)

This paper begins by distinguishing three different but related foci of gastronomical aesthetic theory: food preparation and presentation; the gustatory qualities and social meanings of the food we eat; and finally the various actions involved in the ingestion of food. This third, largely ignored dimension of gastronomical theory, constitutes the topic of this paper, which seeks to define the distinctive character of this art, elucidate its diverse values, and analyze its key elements. Particular attention is given to the much overlooked (...) proprioceptive qualities and postural aspects of the art of eating. (shrink)

" L'expérience esthétique, n'est autonome, écrit Adorno, que lorsqu'elle se débarrasse du goût culinaire, la voie qui y conduit passe par le désintéressement.... ", à ce lointain écho de la rupture transcendantale au sein de l'Esthétique du goût, à ce déni pur et simple de la sensibilité et du plaisir " sensuel et grossier ", comme principes du goût, on préfèrera, ici, une présentation non morale, ou non kantienne, de la notion de goût ; une réflexion qui, de Voltaire et (...) Montesquieu à Brillat-Savarin, prend en compte le goût " lui-même " et non seulement sa métaphore ; on cherchera le raffinement et la délicatesse du goût non seulement dans les sphères supérieures de l'existence, mais aussi dans les relations primordiales de la vie, celle de la consommation, de la préparation et de la production, ainsi que le voulait Charles Fourier, (beau) frère de Brillat-Savarin. Dans les deux essais, ici étudiés, s'impose, en effet, la dimension organique et sensuelle mais néanmoins esthétique du goût, dans les choses de la nature et de l'art. L'Essai sur le goût de Montesquieu et La Physiologie du goût de Brillat-Savarin, témoignent, dans des domaines distincts mais étroitement liés, de l'Esthétique comme " science de la sensibilité ". Par leur rapprochement, on entend montrer que le goût n'est pas une " chose mentale " mais l'affaire de tous les sens, que l'âme qui goûte est l'âme qui sent. On cherchera à dépasser le divorce, qui semble s'être installé, entre le jugement esthétique et le plaisir esthétique, on tentera par là, de restaurer la continuité entre les deux pôles de la sensibilité gustative et de redonner, par une réévaluation du goût culinaire, une assise réelle, vitale et réconfortante à la notion de goût, comme sentiment délicat. (shrink)

This article builds on the food sovereignty literature to ask pointed questions about the interplay of market forces and political liberalism. Specifically, we use cuisine as a lens to interrogate the assumption that multiculturalism is compatible with Indigenous food sovereignty. Because multicultural inclusion is the means by which Indigenous Peoples’ gastronomies are commodified and alienated, they experience not gastronomic multiculturalism but culinary colonialism. Accordingly, food sovereignty in colonial contexts must embrace both the active sharing and the mindful withholding of food (...) as political acts, and acknowledge that culinary culture is not simply a market commodity but also a politically-embedded process. In drawing together the threads of this argument, we advocate for a broadening of the discussion on Indigenous food sovereignty to include the resistance and resurgence enacted through gastronomy. (shrink)

On the twelfth anniversary of the name of Mexican Gastronomy as intangible cultural heritage of humanity, its safeguarding continues in different contexts. Nayarit stands out for its natural and cultural wealth which is reflected in the local gastronomy, whose recognition attracts locals and foreigners to taste the delicious dishes. This text contains research results whose purpose is to document the cultural and natural elements that make up the gastronomic heritage of Nayarit with potential for the development of tourism (...) products. Through a qualitative, applied, descriptive research, historical sources were consulted and contrasted with the information collected through interviews, for the integration of a non-exhaustive inventory of the north coast region of Nayarit, which serves as a basis for the tourist product design. (shrink)

This essay suggests an interpretation of F. T. Marinetti and Fill a's La cucina futurista (The Futurist Cookbook) as a fundamentally utopian text that re-proposes and carries into the twentieth century some aspects of the nineteenth-century utopian tradition. In particular, it intends to further investigate the possibility that the alimentary discourse in La cucina shares some similarities with, and was influenced by the “gastrosophic” theory on the social role of meals and gastronomy, originally conceived by Charles Fourier (1772-1837), one (...) of the founding figures of the French utopian tradition. While strengthening the connection between futurism and French utopian thought and reasserting the centrality of food aesthetics in the avant-garde, this analysis provides another perspective on futurism's contradictory relation to tradition, exemplified in this additional re-appropriation and, to quote Cinzia Sartini Blum, “recycling of the past.”. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Prelude to the Special Issue of the Journal of Aesthetic Education on Children’s LiteratureEllen Handler Spitz, Guest Editor (bio)When Professor Pradeep A. Dhillon, editor of the Journal of Aesthetic Education, suggested to me one day that I might guest edit a special issue of the journal devoted to the topic of children’s literature, my initial reticence was toppled and my sense of resolve buoyed as I began to fantasize (...) with billowing excitement about just how this might be done. First, I dreamt up the image of guest editor as bountiful hostess—setting out delectable dishes in an elegantly appointed banquet before the readers of this journal. That metaphor faded, however, despite Maria Tatar’s eloquent reminder to us in these pages that gastronomy has frequently and salubriously been juxtaposed with reading. I could not help worrying (even though children vociferously protest the logic of this problem) that one cannot have one’s cake and eat it too. Therefore, switching to music, I began to imagine the editor as conductor of a highly select ensemble of musicians, all gifted with glorious well-seasoned voices. They might perform a concert (recorded for posterity, of course) of pieces aimed at an audience of those who care passionately about aesthetics, education, literature, and above all about children, and at those who, perhaps with tenderness, still recall their own childhood reading.But how to accomplish this in practical terms? Well, I reasoned, I would simply invite a group of distinguished senior scholars who, having achieved their reputations in related fields and having written on other subjects as well, have published highly significant works pertaining to children’s literature. Each person would contribute a composition in his or her own voice, and there would be complete freedom, carte blanche, no holds barred—the only constraint being page numbers. Would the results turn out to be harmony or cacophony? Well, I speculated, if each voice were finely tuned, resonant, and clear, whether treble or bass, forte or pianissimo, the outcome—although [End Page 1] unpredictable in terms of specifics—would, unquestionably, be musical. But that, dear reader, is ultimately for you to judge, for you have now heard precisely how this issue came into being and will, we hope, read on. Each author I asked responded to my call with alacrity and, in his or her original style and tone, made my task as conductor a perfect pleasure.We offer you a work in three parts. First, you will encounter two melodious and euphonious pieces, contributed respectively by Marina Warner (“Out of an Old Toy Chest”) and Maria Tatar (“From Bookworms to Enchanted Hunters: Why Children Read”). Here, the overarching themes of children’s play and make believe are set up, analyzed, and explored. Playing and reading are placed side by side, as well as reasons why children love to read and how they are variously exhorted, extolled, and even occasionally excoriated by adults for doing so.Our second movement consists of three apparently unrelated motifs, contributed in turn by Gareth Matthews (“Philosophical Adventures in the Lands of Oz and Ev”), Seth Lerer (“Style and the Mole: Domestic Aesthetics in The Wind in the Willows”), and myself (“Ethos in Steig’s and Sendak’s Picture Books: The Connected and the Lonely Child”). Actually, however, these essays are not unrelated, for each motif arises from a particular mode of interpretation grounded in turn in philosophy, in literary history and theory, and in psychology. The works considered are all by notable writers for children: L. Frank Baum, Kenneth Grahame, William Steig, and Maurice Sendak.For our grand finale, we offer two sonorous, seriously challenging contributions, one by Jack Zipes (“Why Fantasy Matters Too Much”) and the other by Eliza T. Dresang and Bowie Kotrla (“Radical Change Theory and Synergistic Reading for Digital Age Youth”). These works grapple with contemporary matters, with fantasy, with technology, and with “radical change” as these can be discerned in the literature, imagery, and general cultural lives of today’s and even, quite possibly, of tomorrow’s children. Gesturing toward the future even more strikingly, we conclude this work with a flourishing coda in the actual voice of a living child... (shrink)

Lorsque nous avons affaire à des objets ou des états de choses complexes, il est difficile de réduire ces objets, ces états de choses, à la somme de leurs parties. Le holisme est la thèse selon laquelle un objet ou un état de choses ne se réduit pas à la somme de ses parties. On retrouve ce phénomène partout : en sciences (les états mentaux ne semblent pas se réduire à des activations de neurones même s’ ils surviennent sur eux), (...) en sociologie (l’ OM est plus que la somme des joueurs, c’ est pourquoi l’ OM existe même après un changement de joueur), en ontologie (le tout constitué par une moto est plus que l’ ensemble de ses parties, encore faut-il qu’ elles soient assemblées correctement) et en gastronomie (dans une fondue les parties et le tout sont indistinguables). -/- Dans cet article, je vais considérer une forme particulière de holisme, peut-être la plus mystérieuse puisqu’ il s’ agit d’ un holisme de valeurs. Soit la thèse suivante : la valeur d’ un tout n’ est pas égale à la somme des valeurs de ses parties. (shrink)

To evaluate sustainable practices in the production of meals: the use of water and energy, the presence of chemical products, the generation of organic and inorganic residues and criteria related to the purchase of food. Methods: This cross-sectional study was carried out from October 2015 to January 2016. The convenience sample consisted of 20 commercial self-service restaurants of varied gastronomy in the city of Santos-SP, of which 10 were located in the region of Orla and 10 downtown. Information was (...) obtained by means of the application of a structured checklist based on the recommendations of the American Dietetic Association (ADA) and an interview. Results: In the descriptive data analysis, we observed a greater number of sustainable actions in the region of Orla, corresponding to 75% (n=12) of the sixteen items evaluated, which are evidenced in the questions that refer to the sustainable use of water 100% (n=4) and electrical energy: 100% (n=3), adequate management of organic and inorganic waste: 66,66% (n=2) and rationality in aspects related to economy: 66,66% (n=2). Conclusion: Sustainability in the production of meals involves a set of practices, which were observed more expressively in the Orla region. (shrink)

When the borderline cases of art occur in non-art categories, the debate of artistic status arises not only with regard to the individual cases but also with regard to the category to which they belong. The identity of the individual case tends to be defined in connection to the category it belongs to. It tends to formulate that, if the individual case is art, then the entire category is also art, and if the category is not art, then the individual (...) case is also not art. Such a view inevitably hampers the artistic status of works arising from the non-art categories. This article argues that the individual cases and their belonging categories need not be strictly interlocking and that they could possess multiple identities depending on the context that they are present. Thus the point shifts from whether the case is or is not art in its absolute sense to ‘when’ is it art. (shrink)

Argentina es el país que mayores volúmenes de fernetconsume en el mundo. En el 2012 se intentó llevar a cabo en Mendiolaza, un festival popular alrededor del fernet, para romper un record Guinness. Sin embargo, una disputa que se inició entre diversos actores terminaría sepultando laFernet Fest. Pese a no realizarse dicho evento, los debates expresados a través de distintos medios de comunicación en aquel contexto enriquecieron, desde las ciencias sociales, las distintas aristas de la discusión en torno a la (...) gastronomía y el turismo. El objetivo de este trabajo fue analizar los emergentes que surgieron en torno al mencionado debate en el marco de la eventual realización de la Fernet Fest. Metodológicamente, se utilizó etnografía virtual para el análisis de artículos de diversos medios gráficos, como así también de sitios de internet y redes sociales. A través del análisis de las diversas voces, fue posible delinear los principales argumentos que surgieron a favor y en contra de la realización del festival, que consideramos son importantes a la hora de pensar sobre las festividades vinculadas al turismo que tienen como componentes centrales las bebidas alcohólicas. Palabras claves:turismo, gastronomía, festividades, fernet,Argentina Argentina is the country that consumes the largest volumes of fernet in the world. In 2012, a popular festival around fernet was attempted in Mendiolaza to break a Guinness record. However, a dispute that began between various actors would end up burying the Fernet Fest. In spite of not having said event, the debates expressed through different press in that context enriched, from the social sciences, the different edges of the discussion around gastronomy and tourism. The objective of this work was to analyze the emerging arguments that arose around the mentioned debate in the framework of the eventual realization of the Fernet Fest. Methodologically, virtual ethnography was used to analyze articles from various newspapers, as well as from internet sites and social networks. Through the analysis of the different voices, it was possible to delineate the main arguments that arose in favor and against the realization of the festival, which we consider important when thinking about the festivities linked to tourism, whose main components are alcoholic drinks. Key words:tourism, gastronomy, festivities, fernet, Argentina. (shrink)

This paper examines the International Student Competition on Place Brand­ing and Mediterranean Diet held in Fermo, Italy, in the context of the devel­opment of rural areas. This one-week food-related educational programme was organised by the University of Macerata’s Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakehold­ers committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim (...) of this study was to understand how and to what extent such food-related educational events may con­tribute to providing students with the knowledge, expertise and soft skills needed for careers in the food tourism sector. Of interest also was how such events may benefit the development of rural areas. The ISC was founded in 2016 and continued in 2017, 2018 and 2019. In order to assess students’ perceptions about the experience, specifically regarding what they felt they had learned about food tourism, and which soft skills they had acquired or honed, 13 students who participated in the 2017 event were interviewed for a qualitative study. Moreover, the authors drew upon information gleaned from interactions with students and teachers, as well as with several important actors of the local food and tourism sector, in­cluding tourism and hospitality entrepreneurs and representatives of gov­ernment agencies, with whom they collaborated in the context of planning, running and evaluating the events. The findings show that the ISC can provide students with a good general understanding of the territory and practical knowledge about place branding and food tourism. In terms of career preparation, the combination of fieldwork activities with traditional lectures and group activities was particularly fruitful in promoting soft skills such as communication, efficient use of social media, teamwork, problem-solving and decision making. (shrink)

Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new #on#culinary turn#off#, combining for the very first time contributions from the theory and (...) practice of cooking. The volume is bilingual, all contributions are presented in English and in German. (shrink)

We all have different “tastes” for different tastes: some of us have a sweet tooth, while others prefer more subtle flavors; some crave spicy foods, while others cannot stand them. As Bourdieu and others have pointed out, these varying judgments seem to be more than mere preferences; often they reflect (and partially constitute) differences of class and culture. But I want to suggest that we’ve possibly overlooked another important source of these divergent gastronomic evaluations, other than hierarchy and caste: mere (...) interpersonal variability with respect to brute gustatory sensations. After all, we all know about “supertasters and cilantro-haters”; how likely is it, though, that the interpersonal heterogeneity of gustatory sensation is limited to this one dimension? In this paper, I make the case that we should take this possibility more seriously, and offer some thoughts on how we might start getting a better handle on the nature and scope of interpersonal gustatory variability—including by suggesting some diagnostics that can help us get at (what I call) some of the “non-flavor dimensions” of our gustatory experience. I conclude by developing some implications for the prospects of an “alimentary aesthetics”: namely, that—should our gustatory experiences turn out to be quite heterogeneous—then they do not seem well-suited to serve as the basic ingredients of bona fide aesthetic judgment about food and drink. (shrink)

En este texto se analizan los motivos gastronómicos de la obra del escritor japonés Junichiro Tanizaki, con el fin de discutir sus implicaciones estéticas y metafísicas. Para ello, se ofrece una breve semblanza del autor y se plantea la problemática de cómo interpretar sus textos, en un marcado contraste con la hermenéutica filosófica de corte occidental, y en función de una digresión filosófica sobre las nociones de utopía y heterotopía de Paul Ricœur y Michel Foucault.

This article proposes that untethering amerina at Stat. Silv. 1.6.18 from Pliny's mention of varieties of apples and pears called Amerina allows us to read the line as instead referring to a type of pastry originating in Umbrian Ameria, which is within ancient naming practices for pastries and fits better into the context of the catalogue in which the line occurs. In this case, the second half of the catalogue is closely akin to the crustulum et mulsum donative of wealthy (...) Italian patrons in the early empire. (shrink)

Das Abenteuerlichste am Essen ist, dass man es sich einverleibt. Ein weiterer Grund darüber gründlich nachzudenken. So kommt die Gastrosophie ins Spiel. Und eh wir uns versehen sitzen wir bei Kant am Mittagstisch. Harald Lemkes brillant geschriebener Essay wendet sich einer Philosophie des Essens zu; und mit ihr einigen äußerst wichtigen, aber fast immer unterschätzten Fragen unserer Lebenswelt: dem Einkaufen und Kochen, Genießen und Verdauen. Wer über solch vermeintliche Selbstverständlichkeiten erst einmal ins Nachdenken gerät, stellt schnell fest: In diesen alltäglichsten (...) und allgemeinsten Handlungen steckt eine bislang unterschätzte Sprengkraft. Das Denken über den Tellerrand hinaus eröffnet neue Blicke auf unser Leib- und Naturverhältnis, auf Hunger und Überfluss, die Nahrungsmittelindustrie ebenso wie Weltpolitik und Geschmacksfragen. Im Vorbeigehen lässt Lemke die Ansichten großer Philosophen wie Sokrates, Kant oder Nietzsche Revue passieren. Diese großen Denker wussten bereits sehr gut, was die Gastrosophie erst ins kulturelle Bewusstsein zurückholen will: dass die Ethik, Ästhetik und Politik unserer Nahrung eine Angelegenheit höchsten Ranges ist. (shrink)

Introducción: La relación entre la comida y cultura es bastante amplia, por ello, se expone la agenda de investigación en torno al tema, a través de la revisión de artículos indexados publicados entre el 2016 y el 2022. Objetivo: sintetizar la producción académica de los últimos años teniendo en cuenta los temas claves, los países de producción y las corrientes teórico-metodológicas utilizadas en los diseños de investigación. Metodología: Revisión documental integrativa. Conclusiones: La literatura encontrada se presenta a través de seis (...) ejes temáticos grandes: alimentos y medicina, identidad y nación, transmisión de saberes, relaciones G-locales y dimensiones sociales. (shrink)