From Pistou soup to twenty-soles cuisine: Semiotics of value between aesthetic and everyday practices
DOI:
https://doi.org/10.11606/issn.1980-4016.esse.2024.231306Keywords:
Greimas, Pistou soup, Recipe, Socio-semioticsAbstract
This article aims to analyze the tensions between the aesthetic and utilitarian aspects of culinary representations by comparing the recipe-paragon of haute cuisine with popular recipes featured on digital and television platforms such as 20 Lucas. The methodology employed was structural semiotic analysis, drawing on the works of Algirdas Julien Greimas and Émile Benveniste, focusing on how language shapes objects of value in both contexts. The main finding reveals that while classic recipes, such as pistou soup, emphasize aesthetic hedonism and cultural stability, contemporary popular recipes respond to poetic utilitarianism, adapting to economic constraints and everyday practices. This article provides a critical extension to Greimas’ analysis by integrating current economic and media realities, demonstrating that culinary semiotics must not only focus on idealized values but also on the processes of adjustment and negotiation that characterize contemporary social practices.
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Copyright (c) 2024 Óscar Quezada Macchiavello, Eduardo Yalán Dongo, Elder Cuevas-Calderon
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