Semiotics

A.Y. 2021/2022
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

[A]

Responsible
Lesson period
First semester
More specific information on the delivery modes of training activities will be provided over the coming months, based on the evolution of the public health situation.
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 introduces the most fundamental concepts and, among them, the natural structures. The second unit focuses on psychological structures. Finally, the third unit deals with social and semantic structures dai media.
Prerequisites for admission
Reading proficiency in English.
Teaching methods
The course alternates lecturing and Q&A.

Use of slides, media and apps to highlight theoretical and axiological aspects of food communication.
Teaching Resources
Shared readings for exams worth both 6 cfu and 9 cfu (please see the Ariel site of the course for the materials):
Lorenzo Baravalle, Evoluzione e cultura, Roma, Carocci, 2018
Claudia Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009, capitoli 1 e 3
Andrea Borghini e Elena Casetta, Filosofia della biologia, Roma, Carocci, capitoli 2, 3, 10
Umberto Eco, Semiotica e Filosofia del linguaggio, Torino, Einaudi, 1984, Capitoli 1 e 3.1-3.2
Fiona MacPherson, "Taxonomising the Senses", Proceedings of the Aristotelian Society, 2011
Nicola Perullo, Epistenologia. Il vino e la creatività del tatto, Mimesis, 2016
Steven Shapin, "The Tastes of Wine", Rivista di estetica, 2012
Charles Spence, Gastrofisica. La nuova scienza del mangiare, Readrink, 2020, Capitoli 1, 2, 3, 4, 5, 8, 12

Additional readings for the exam worth 9 cfu (please see the Ariel site of the course for the materials):
Carol Adams, Carne da macello. La politica sessuale della carne, Vanda Epublishing, 2020 (1990)
Andrea Borghini, "Gustare la natura. Riflessioni estetiche tra gastronomia e biologia', in N. Perullo (ed.), Cibo, estetica e arte: convergenze tra filosofia, semiotica e storia, ETS, Pisa, 2014: 33-46
Andrea Borghini e Andrea Baldini, "Cooking as a Form of Public Art," Food, Culture, and Society. https://doi.org/10.1080/15528014.2021.1890891
Maria Elena Garcia, "The Taste of Conquest", The Journal of Latin American and Caribbean Anthropology, 2013
Jonathan Leer, "The Rise and Fall of the New Nordic Cuisine", Journal of Aesthetics and Culture, 2013
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
Michael Pollan, "Out of the Kitchen, Onto the Couch," The New York Times, August 2, 2009
Ryan Unger, "The Untold Truth of Mukbang," Mashed, 8 gennaio (2020)
Assessment methods and Criteria
Written exam, consisting of several 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

[B]

Responsible
Lesson period
Second semester
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
Professor(s)
Reception:
Ice Courtyard, Attic.