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Italian Food/Culture
Glossary Terms
| Question | Answer |
|---|---|
| philology | study of language in written and historical sources |
| sign | literal word, this changes (examples would include pictures, symbols, varying languages) |
| signifier | reference to, way of referencing (synonym for sign) |
| signified | the entity being referenced, the thing (does not change) |
| referent | the entity being referenced, the thing (does not change), synonym for signified |
| metaphore | say one thing and mean something else, description by means of comparison |
| (g)ravioli | examples of semantic shift. in past was pronounced/spelled with a "g" b/c "grav"= heavy so pasta with filling, but over the centuries the "g" was lost |
| etymology | the origin of the meaning; ex= awesome. "awe" + "some"=in awe of you, note: in Latin the etymology is the same for all Latin based languages but the meaning does change |
| semantic shifts | words with similar sounds change in meaning over time. ex= gourmet(of the best quality, delicious) and gourmand (glutton) |
| GASTRONOMY | creation of meal with the aim of pleasuring all the senses |
| gastronome | scientist of good food (n.) |
| gourmet | of the best quality (adj.) |
| gourmand | gluttonous, negative connotation (consider relevance of semantic shifts) |
| gourmandise | unrestrained enjoyment of fine foods and wines etc. (consider the relevance of semantic shift) |
| food | central aspect of culture, limited by foodways and that is how become defined by |
| foodways | the way in which foods move around (both natural and manmade). with time has become more advanced |
| cook | common term to refer to someone who makes food |
| chef | head of cooks, french word for "head" over tome adopted a food based connotation, now it's literal meaning is no longer relevant |
| sous chef | assistant to chef |
| chef de patisserie | deals with desserts |
| 7 deadly sins | anger, greed, sloth, pride, envy, [lust and gluttony]. last two acceptable in some cultures. age old problem has been where to draw the line with these emotions Every Good Swimmer Practices Every Last Glide |
| bonne chere | good food, great meal. derived from the French word "chere" which means face-- so face is smiling, chere is meat |
| recipe | to take, a formula, list of instructions (an instructional term) |
| banquet | food celebration |
| convivium | meeting up, banquet, food related celebration |
| symposium | giant table, banquet style, horse-shoe shaped where food is placed in the center |
| credenza | service table upon which cold food is displayed |
| kitchen | hot preparation of food, cooking |
| foraging | gathering. think Adam and Eve and the Garden of Eden before the times of agriculture |
| libation | drinks |
| tuscany | southern capital of food and culture in Italy. olive oil, pasta, birth of Renaissance |
| emilia-romagna | birthplace of Artusi, animal fat, pasta (north of Florence) |
| risorgimento | rising up again, goal was to return to the greatness of the Renaissance through reunification, time of great poverty and violence |
| renaissance | rebirth, cultural explosion in Italy |
| repast | a meal or the food provided at a meal |
| collation | a light, informal meal |
| manuscript | an author's work that has not been published or just handwritten, during the renaissance humanists were in search of original manuscripts from the past as a source of inspiration |
| printing press | the invention of the printing press allowed for the quick productions of many copies of a work which meant dissemination of new ideas was easier |
| Epicurus | ancient greek philosopher that preached to live in the moment, give in to desires |
| Epicure | someone who really knows how to enjoy life |
| Humanism | major revolution marked by a shift in interest to ancient Greek texts, interested in shaping human life on earth, antagonistic to the preachings of the church |
| Maestro Martini | most important cook of the 15th century, cook for Cardinal and wrote Libro de Arte Coquinaria , helped italy make the transition from medieval to renaissance cuisine |
| Bartolomeo Scappi | famous renaissance chef, cooked for cardinal, wrote Opera dell'arte del cucinare which included 1,000 recipes, first depiction of a fork |
| Cristoforo di Messisbugo | organized banquets for the emperor Charles V, wrote instructional book |
| Bartolomeo Sacchi (platina) | wrote first book of gastronomy ever recorded, secretary of the Vatican Library |
| 1848 | Italian nationalists rebelling famine, wanted a united Italian country, first italian war of independence |
| 1860 | italy unifies and becomes a country |
| Pellegrino Artusi | from forlimpopoli, traveled throuhout Italy and recorded recipes liked, brought Italy together with food |
| Gioacchino Rossini | famous opera singer was know for being passionate about eating good food |
| Pinocchio | written 1892, context: risorgimento, fighting hunger was a common theme |
| Caterina di Medici | married off to king of France, took over when he died, brought women to governing table |
Created by:
tstevenson92
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