Semiotics

A.Y. 2019/2020
9
Max ECTS
60
Overall hours
SSD
M-FIL/05
Language
Italian
Learning objectives
The aim of the course is to provide students with the core knowledge of the themes and problems that characterize the contemporary debate in semiotics. The acquired competences and notions are of use for activities that primarily rest on activities of communication and editorial activities.
Expected learning outcomes
Knowledge and Understanding
- At the end of the course, the student has acquired a general understanding of the contemporary debate in semiotics and of the relationships between signs, world, and society.
Ability to Apply Knowledge and Understanding
- At the end of the course, the student is able to address themes and questions in semiotics following a rigorous and critical method.
- In addition, the student has an understanding of the state of the art with respect to the study of signs and to the study of the relationships between signs, world, and society.
Course syllabus and organization

Unique edition

Responsible
Lesson period
Second semester
Course syllabus
Food is one of the most central forms of soft power today. During this course we study the structures (natural, psychological, social, semantic) through which food comes to afford such a form of power. The first unit is devoted to natural structures. The second unit focuses on psychological structures. Finally, the third unit deals with social and semantic structures dai media.
Prerequisites for admission
No prerequisite to enroll.
Teaching methods
Lecture course, with frequent questions for students.

Use of media and apps to highlight theoretical and axiological aspects of food communication.
Bibliography
[N.B. Students are kindly requested to consult the course site on Ariel for a complete version of the program based on the course calendar, and for additional materials]

Andrea Borghini e Elena Casetta, Filosofia della biologia, Roma, Carocci, capitolo 10
Lorenzo Baravalle, Evoluzione e cultura, Carocci, 2018
Gianfranco Marrone, Semiotica del gusto. Linguaggi della cucina, del cibo, della tavola, Milano, Mimesis, 2016
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013
Cario Mangano, Che cos'è il food design?, Carocci, 2014
Assessement methods and criteria
Writtem exam, consisting of 20-30 questions prompting for a short or mid-length answer. The exam tests the understanding of key concepts, the capacity to draw comparisons among them and the capacity to build arguments supporting or critically analyzing the theoretical perspectives discussed during the course.
Unita' didattica A
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica B
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica C
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Educational website(s)
Professor(s)
Reception:
Ice Courtyard, Attic.