Filosofi(e)Semiotiche – Vol. 13 n. 1

Living Food Heritage in the Global Semiosphere: Tourism, Tactics, and Translation. Negotiating Authenticity, Commodification, and Gastrodiplomacy

Editors:

Cristina Greco (Zayed University)
Elis Mognard (Taylor’s University)
Paolo Mura (Zayed University)

Living Food Heritage in the Global Semiosphere: Tourism, Tactics, and Translation. Negotiating Authenticity, Commodification, and Gastrodiplomacy Cristina Greco, Elis Mognard, Paolo Mura

1. Approcci etici e filosofici sul valore del cibo, a partire dalla teoria degli alimenti di Feuerbach Sebastian Ciancio
2. The Myth of the Nonna: Digital Translation of Italian Food Heritage on TikTok Federica Brachini
3. Living Food Heritage, the Experience of Taste, and the Discursive Construction of Authenticity Alberto Grandi
4. From Bedouin Dish to National Symbol: Mansaf and the Making of Jordanian Identity Miriam Al Tawil
5. From Heritage to Sustainability: Exploring Traditional Emirati Food Practices as a Framework for Sustainable Food Education Denise Buttigieg Fiteni
6. Japan’s Gastrodiplomacy: A Historical Overview Haruka Ueda
7. Culinary Gentrification in the UAE: Authenticity, Commodification, and Hybridity in the Making of Emirati Cuisine Amanual Ezra Sahledingle
8. Visual brandtelling territoriale del gusto: patrimonio alimentare vivente e turismo digitale Caterina Scianna
9. Narrare la ruralità tra geografia e semiotica. Il Distretto Rurale della Barbagia nella semiosfera del patrimonio alimentare sardo Salvatore Lampreu