Semiotics

A.Y. 2023/2024
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.
Single course

This course can be attended as a single course.

Course syllabus and organization

[edizione del primo semestre]

Responsible
Lesson period
First 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

[edizione del secondo semestre]

Responsible
Lesson period
Second semester
Course syllabus
Food is one of the most striking forms of soft power. During this course, we will study the natural, epistemological, and meaning structures through which food exercises such form of power. The first part of the course covers foundational aspects of semiotics, pragmatics, and evolution of culture. The second part reviews the epistemological aspects of food communication. The third part, finally, looks at meaning structures.
Prerequisites for admission
None.
Teaching methods
Synchronous lectures. At the end of each module, we will devote a class to a general discussion of the topics within that module.
Classes will be streamed only if the students wishing to attend in person outnumber the capacity of the room.
Teaching Resources
Carol Adams, Carne da macello. La politica sessuale della carne, Vanda Epublishing, 2020 (1990), Chapters 1-4
Lorenzo Baravalle, Evoluzione e cultura, Roma, Carocci, 2018, Chapters 3-4
Claudia Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009, capitoli 1 e 3
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
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
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
Fiona MacPherson, "Taxonomising the Senses", Proceedings of the Aristotelian Society, 2011
Nicola Perullo, Epistenologia. Il vino e la creatività del tatto, Mimesis, 2016
Michael Pollan, "Out of the Kitchen, Onto the Couch," The New York Times, August 2, 2009
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
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
Ryan Unger, "The Untold Truth of Mukbang," Mashed, 8 gennaio (2020)
Assessment methods and Criteria
Written exam, with multiple choice and open questions, aimed at ascertaining the knowledge of the semiotic approaches dealt with and the ability to apply them to the topics discussed in 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
Professor(s)
Reception:
Office is located in the attic of the Ice Courtyard building.
Reception:
Tuesday 12:30-14:30
Office or Teams (please contact by email in advance)