Semiotics
A.Y. 2026/2027
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.
- 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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First 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. The course program is the same for both "frequentanti" and "non frequentanti".
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.
Classes will be streamed only if the students wishing to attend in person outnumber the capacity of the room.
Teaching Resources
Readings for students enrolled for 6CFU and 9CFU:
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
Gabriella Morini e Davide Risso, De Gustibus. Sul gusto negli esseri umani e negli altri animali. Giunti, Milano, 2023, capitoli 1 e 2.
Umberto Eco, Semiotica e Filosofia del linguaggio, Torino, Einaudi, 1984, Capitoli 1 e 3.1-3.2
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
Charles Spence et al., "Digital Commensality: Eating and Drinking in the Company of Technology," Frontiers in Psychology 10 (2019): https://doi.org/10.3389/fpsyg.2019.02252
Additional readings for students enrolled for 9 CFU:
Carol Adams, Carne da macello. La politica sessuale della carne, Vanda Epublishing, 2020 (1990)
Johanna Mendelson Forman, "Gastrodiplomacy", Oxford Research Encyclopedia of Food Studies, 2024: https://conflictcuisine.com/wp-content/uploads/2024/09/Gastrodiplomacy-in-Oxford-Encyclopedia.pdf
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
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
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
Gabriella Morini e Davide Risso, De Gustibus. Sul gusto negli esseri umani e negli altri animali. Giunti, Milano, 2023, capitoli 1 e 2.
Umberto Eco, Semiotica e Filosofia del linguaggio, Torino, Einaudi, 1984, Capitoli 1 e 3.1-3.2
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
Charles Spence et al., "Digital Commensality: Eating and Drinking in the Company of Technology," Frontiers in Psychology 10 (2019): https://doi.org/10.3389/fpsyg.2019.02252
Additional readings for students enrolled for 9 CFU:
Carol Adams, Carne da macello. La politica sessuale della carne, Vanda Epublishing, 2020 (1990)
Johanna Mendelson Forman, "Gastrodiplomacy", Oxford Research Encyclopedia of Food Studies, 2024: https://conflictcuisine.com/wp-content/uploads/2024/09/Gastrodiplomacy-in-Oxford-Encyclopedia.pdf
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
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
Assessment methods and Criteria
[FREQUENTANTI] Esercitazioni + esame scritto.
Exercises. To be held during the last week of the course (for both 6CFU and 9CFU students), only for attending students. The exercises test (in online mode) writing and conceptual design skills through active participation in three exercises.
Written exam. Consisting of a mix of 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.
[NON FREQUENTANTI] Written exam. Consisting of a mix of 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.
Exercises. To be held during the last week of the course (for both 6CFU and 9CFU students), only for attending students. The exercises test (in online mode) writing and conceptual design skills through active participation in three exercises.
Written exam. Consisting of a mix of 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.
[NON FREQUENTANTI] Written exam. Consisting of a mix of 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.
Modules or teaching units
Parte A e B
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 6
Lessons: 40 hours
Parte C
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Professor(s)