The project aims to analyse and highlight the cultural importance of gastronomy, as well as the peculiarities of communicating about food. For this, the project will employ a semiotic approach. The purpose is to arrange an international meeting and to publish a handbook for secondary school students on gastronomy, catering and oenology.
Besides being a central component of human life, food is one of the main factors that shape cultural identity and social practices, and an important player within international economy. Moreover, recently, an awareness of food culture has been emerging, both in academia and society.
Semiotics, as the study of signification, recommends itself as an adequate framework to scrutinize the cultural dimension of gastronomy. This approach will offer an insight towards how cultural traits are formed via subjective gastronomic preferences and habits.
Project funding:
EU Erasmus+ programme
Project results:
The project promoted the culture and communication of taste in professional schools specialised in enogastronomy; fostered transnational cooperation between different levels of education and different countries; promoted research of the semiotics of food; organized meetings, conferences, workshops in both schools and universities, and published a manual of food semiotics for enogastronomic schools in four languages: Lithuanian, Bulgarian, Italian, and English.
Period of project implementation: 2017-09-01 - 2020-07-31
Project coordinator: IPSEOA (Istituto Professionale Servizi per l’Enogastronomia e l’Ospitalita Alberghiera)
Project partners: University of Palermo, Kaunas University of Technology, NEW BULGARIAN UNIVERSITY, KMPPMC – Kaunas Food Industry and Trade Training Centre, G.A.L Elimos (European grouping of territorial cooperation)
