Gianfranco Marrone, Gustoso e saporito. Introduzione al discorso gastronomico, Milano, Bompiani, 2022, 350 p.

Abstract

Italian semiologist Gianfranco Marrone has just published a new book on the semiotics of gastronomy. The book, in Italian, is part of the ‘Campo Aperto’ series edited by Stefano Bartezzaghi for the publisher Bompiani. Rather than choosing a predictable title such as ‘Semiotics of Gastronomy’, the author has opted for a title defined in the pages of the book as ‘referential’.