Theoretical-methodological point of view: approaches between semiotics and Gastronomy

Abstract

Gastronomy, as a scientific field, articulates with a myriad of theories and methodologies, whose interest turns to the gastronomic object. Food and cuisine, understood as gastronomic manifestations par excellence, are observed by several areas of knowledge in a multi and interdisciplinary sense, whether in the curricula of undergraduate courses, or in the scope of research and extension. The present work follows the tradition of scientific dialogue in Gastronomy, but it adds the theoretical and methodological point of view of discursive semiotics of Greimasian line to the universe of disciplines related to Gastronomy. In this sense, the way to set up a table and receive guests, the plating of food, the business model of a restaurant and so many other forms of cultural expression of Gastronomy can be analyzed by its method. Therefore, the way to set up a table and receive guests, the plating of food, the business model of a restaurant and so many other forms of cultural expression of Gastronomy can be analyzed by its methodology. This work gathers brief approximations of some of the main concepts of semiotics with the gastronomic object, besides offering indications of in-depth reading and practical, widely recognized examples.