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Food, Language, Culture and Communication

Food and eating have a multi-faceted cultural dimension involving anthropological, sociological and psychological aspects.

In Western society, food and eating are no longer strictly bound to survival necessities, but have a multi-faceted cultural dimension, with anthropological, sociological and psychological aspects linked to them.

They all clearly emerge in food communication and representation, both in written and iconic texts: cinema, TV, literature, and mass media in general.

As food is very strongly related to territory and national identity, talking, writing and representing food necessarily gives rise to important cultural issues when travelling across borders.

Gastronomic tradition is tightly dependent upon culture, and it is thus an unavoidable and promising tool to get to know cultural otherness. Even more so in a globalised world, where not only food and ingredients are produced, processed and exported to different countries, but also advertised and promoted via mass media to the rest of the world.

Alma Food IRT activities aim at developing interdisciplinary and multi-modal academic research with the aim of facilitating understanding and improving communicative strategies in this field.

Alma Food research overview

  • History of food · Food and cultural-national identity
  • Food translation and localisation
  • Food and cinema
  • Food and literature
  • Food language for different audiences
  • Food and gender
  • Food terminology across text genres
  • Advertising food
  • Food communication and on-line shopping
  • Food communication and multimedia: TV, newspapers, the web, food and restaurant guides, cookery books
  • Food as an intangible heritage: food and wine museums, theme restaurants, eno-gastronomic tourism