Semiotics
A.Y. 2024/2025
Learning objectives
The aim of the course is to provide students with the core knowledge of the themes and problems that characterize the contemporary debate in semiotics. The acquired competences and notions are of use for activities that primarily rest on activities of communication and editorial activities.
Expected learning outcomes
Knowledge and Understanding
- At the end of the course, the student has acquired a general understanding of the contemporary debate in semiotics and of the relationships between signs, world, and society.
Ability to Apply Knowledge and Understanding
- At the end of the course, the student is able to address themes and questions in semiotics following a rigorous and critical method.
- In addition, the student has an understanding of the state of the art with respect to the study of signs and to the study of the relationships between signs, world, and society.
- At the end of the course, the student has acquired a general understanding of the contemporary debate in semiotics and of the relationships between signs, world, and society.
Ability to Apply Knowledge and Understanding
- At the end of the course, the student is able to address themes and questions in semiotics following a rigorous and critical method.
- In addition, the student has an understanding of the state of the art with respect to the study of signs and to the study of the relationships between signs, world, and society.
Lesson period: Activity scheduled over several sessions (see Course syllabus and organization section for more detailed information).
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
[A]
Responsible
Lesson period
Second semester
Course syllabus
Food is one of the most striking forms of soft power. During this course, we will study the natural, epistemological, and meaning structures through which food exercises such form of power. The first part of the course covers foundational aspects of semiotics, pragmatics, and evolution of culture. The second part reviews the epistemological aspects of food communication. The third part, finally, looks at meaning structures.
Prerequisites for admission
None.
Teaching methods
Synchronous lectures. At the end of each module, we will devote a class to a general discussion of the topics within that module.
Classes will be streamed only if the students wishing to attend in person outnumber the capacity of the room.
Classes will be streamed only if the students wishing to attend in person outnumber the capacity of the room.
Teaching Resources
Carol Adams, Carne da macello. La politica sessuale della carne, Vanda Epublishing, 2020 (1990)
Lorenzo Baravalle, Evoluzione e cultura, Roma, Carocci, 2018
Claudia Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009, capitoli 1 e 3
Matteo Bonotti et al., "The Justice and Ontology of Gastrospaces," Ethical Theory and Moral Practice 26: 91-111 (2023): https://doi.org/10.1007/s10677-022-10357-x
Andrea Borghini, "Gustare la natura. Riflessioni estetiche tra gastronomia e biologia', in N. Perullo (ed.), Cibo, estetica e arte: convergenze tra filosofia, semiotica e storia, ETS, Pisa, 2014: 33-46
Andrea Borghini e Andrea Baldini, "Cooking as a Form of Public Art," Food, Culture, and Society. https://doi.org/10.1080/15528014.2021.1890891
Andrea Borghini e Elena Casetta, Filosofia della biologia, Roma, Carocci, capitoli 2, 3, 10
Cavalieri, Rosalia, Gusto. L'intelligenza del palato, Roma-Bari, Laterza, 2011, capitolo 1
Umberto Eco, Semiotica e Filosofia del linguaggio, Torino, Einaudi, 1984, Capitoli 1 e 3.1-3.2
Maria Elena Garcia, "The Taste of Conquest", The Journal of Latin American and Caribbean Anthropology, 2013
Jonathan Leer, "The Rise and Fall of the New Nordic Cuisine", Journal of Aesthetics and Culture, 2013
Nicola Perullo, Epistenologia. Il vino e la creatività del tatto, Mimesis, 2016
Michael Pollan, "Out of the Kitchen, Onto the Couch," The New York Times, August 2, 2009
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
Steven Shapin, "The Tastes of Wine", Rivista di estetica, 2012
Charles Spence, Gastrofisica. La nuova scienza del mangiare, Readrink, 2020, Capitoli 1, 2, 3, 4, 5
Charles Spence et al., "Digital Commensality: Eating and Drinking in the Company of Technology," Frontiers in Psychology 10 (2019): https://doi.org/10.3389/fpsyg.2019.02252
Lorenzo Baravalle, Evoluzione e cultura, Roma, Carocci, 2018
Claudia Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009, capitoli 1 e 3
Matteo Bonotti et al., "The Justice and Ontology of Gastrospaces," Ethical Theory and Moral Practice 26: 91-111 (2023): https://doi.org/10.1007/s10677-022-10357-x
Andrea Borghini, "Gustare la natura. Riflessioni estetiche tra gastronomia e biologia', in N. Perullo (ed.), Cibo, estetica e arte: convergenze tra filosofia, semiotica e storia, ETS, Pisa, 2014: 33-46
Andrea Borghini e Andrea Baldini, "Cooking as a Form of Public Art," Food, Culture, and Society. https://doi.org/10.1080/15528014.2021.1890891
Andrea Borghini e Elena Casetta, Filosofia della biologia, Roma, Carocci, capitoli 2, 3, 10
Cavalieri, Rosalia, Gusto. L'intelligenza del palato, Roma-Bari, Laterza, 2011, capitolo 1
Umberto Eco, Semiotica e Filosofia del linguaggio, Torino, Einaudi, 1984, Capitoli 1 e 3.1-3.2
Maria Elena Garcia, "The Taste of Conquest", The Journal of Latin American and Caribbean Anthropology, 2013
Jonathan Leer, "The Rise and Fall of the New Nordic Cuisine", Journal of Aesthetics and Culture, 2013
Nicola Perullo, Epistenologia. Il vino e la creatività del tatto, Mimesis, 2016
Michael Pollan, "Out of the Kitchen, Onto the Couch," The New York Times, August 2, 2009
Gianfranco Marrone e Alice Giannitrapani, Mangiare. Istruzioni per l'uso, Edizioni Nuova Cultura, 2013, pp. 69-78 e 199-212
Steven Shapin, "The Tastes of Wine", Rivista di estetica, 2012
Charles Spence, Gastrofisica. La nuova scienza del mangiare, Readrink, 2020, Capitoli 1, 2, 3, 4, 5
Charles Spence et al., "Digital Commensality: Eating and Drinking in the Company of Technology," Frontiers in Psychology 10 (2019): https://doi.org/10.3389/fpsyg.2019.02252
Assessment methods and Criteria
Written exam, with multiple choice and open questions, aimed at ascertaining the knowledge of the semiotic approaches dealt with and the ability to apply them to the topics discussed in the course.
Unita' didattica A
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica B
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica C
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
[B]
Responsible
Lesson period
First semester
Course syllabus
The course will focus on general elements of semiotics and elements of pragmatics of language, with particular attention to some problematic aspects of communication, and their connection with the phenomenon of discrimination and disinformation.
Prerequisites for admission
None
Teaching methods
Synchronous lectures and discussion.
Online activities for non-attending students.
Link to moodle virtual class: (soon to be published)
Online activities for non-attending students.
Link to moodle virtual class: (soon to be published)
Teaching Resources
Students who take the course for 6 ECTS should attend the first 40 hours (first 2 modules). Students who take it for 9 ECTS should attend the whole 60 hours (3 modules).
The program is the same for attending student and non-attending students.
Common parts for 6 and 9 ECTS:
(1) E. Campisi, A. Bondì, Lezioni di Semiotica, Torino, Utet, 2023
(2) C. Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009 [Capitoli 1-3]
(3) C. Bianchi, Hate speech. Il lato oscuro del linguaggio, Laterza, 2021 [Capitoli 1-2]
(4) G. Torrengo, "The Ontology of Discrimination", Grazer Philosophische Studien [p. 268-75]
(5) All slides in Semiotica_I and Semiotica_II
Additional part of 9 ECTS:
(6) Andrea Borghini e Elena Casetta, Filosofia della biologia, Carocci, 2013 [Capitolo 8]
(7) C. Bianchi, Hate speech. Il lato oscuro del linguaggio, Laterza, 2021 [Capitoli 3-4]
(8) Anna M. Thornton "Designare le donne: preferenze, raccomandazioni e grammatica", in Genere e linguaggio. Franco Angeli, 2016, pp. 15-33.
(9) All slides is Semiotica_III
Additional texts (non-compulsory):
(a) Sbisà Marina 2020, "Illocuzione e dislivelli di potere", in Langton Rae 2020, Linguaggio d'odio e autorità. Lezioni milanesi per la Cattedra Rotelli (a cura di C. Banchi e L. Caponetto), Mimesis, Milano-Udine
(b) Langton Rae 2020, "L'autorità del linguaggio d'odio", in Langton Rae 2020, Linguaggio d'odio e autorità. Lezioni milanesi per la Cattedra Rotelli (a cura di C. Banchi e L. Caponetto), Mimesis, Milano-Udine
(c) Haslanger Sally 2000, "Gender and Race: (What) Are They? (What) Do We Want Them To Be?", Nous: 31-55
(d) Hornsby Jennifer, Langton Rae 1998, "Free Speech and Illocution", in Legal Theory, 4: 21-37
(e) Kukla Quill Rebecca 2014, "Performative Force, Convention, and Discursive Injustice" Hypatia, 29, 2: 70-97
(f) Fusco Fabiana 2022, ""L'abitudine fa la sindaca e l'avvocata". Il genere femminile nella lingua italiana, anche a partire da Alma Sabatini", in A.L. Somma e G. Maestri, Il sessismo nella lingua italiana. Trent'anni dopo Alma Sabatini, Block Editore
(g) J. Stanley, La Propaganda. Cos'è e come funziona, Mondadori (2020, ver. ing. 2015)
The program is the same for attending student and non-attending students.
Common parts for 6 and 9 ECTS:
(1) E. Campisi, A. Bondì, Lezioni di Semiotica, Torino, Utet, 2023
(2) C. Bianchi, Pragmatica cognitiva. I meccanismi della comunicazione, Laterza, 2009 [Capitoli 1-3]
(3) C. Bianchi, Hate speech. Il lato oscuro del linguaggio, Laterza, 2021 [Capitoli 1-2]
(4) G. Torrengo, "The Ontology of Discrimination", Grazer Philosophische Studien [p. 268-75]
(5) All slides in Semiotica_I and Semiotica_II
Additional part of 9 ECTS:
(6) Andrea Borghini e Elena Casetta, Filosofia della biologia, Carocci, 2013 [Capitolo 8]
(7) C. Bianchi, Hate speech. Il lato oscuro del linguaggio, Laterza, 2021 [Capitoli 3-4]
(8) Anna M. Thornton "Designare le donne: preferenze, raccomandazioni e grammatica", in Genere e linguaggio. Franco Angeli, 2016, pp. 15-33.
(9) All slides is Semiotica_III
Additional texts (non-compulsory):
(a) Sbisà Marina 2020, "Illocuzione e dislivelli di potere", in Langton Rae 2020, Linguaggio d'odio e autorità. Lezioni milanesi per la Cattedra Rotelli (a cura di C. Banchi e L. Caponetto), Mimesis, Milano-Udine
(b) Langton Rae 2020, "L'autorità del linguaggio d'odio", in Langton Rae 2020, Linguaggio d'odio e autorità. Lezioni milanesi per la Cattedra Rotelli (a cura di C. Banchi e L. Caponetto), Mimesis, Milano-Udine
(c) Haslanger Sally 2000, "Gender and Race: (What) Are They? (What) Do We Want Them To Be?", Nous: 31-55
(d) Hornsby Jennifer, Langton Rae 1998, "Free Speech and Illocution", in Legal Theory, 4: 21-37
(e) Kukla Quill Rebecca 2014, "Performative Force, Convention, and Discursive Injustice" Hypatia, 29, 2: 70-97
(f) Fusco Fabiana 2022, ""L'abitudine fa la sindaca e l'avvocata". Il genere femminile nella lingua italiana, anche a partire da Alma Sabatini", in A.L. Somma e G. Maestri, Il sessismo nella lingua italiana. Trent'anni dopo Alma Sabatini, Block Editore
(g) J. Stanley, La Propaganda. Cos'è e come funziona, Mondadori (2020, ver. ing. 2015)
Assessment methods and Criteria
Written exam, with multiple choice and open questions, aimed at ascertaining the knowledge of the semiotic approaches dealt with and the ability to apply them to the topics discussed in the course.
Unita' didattica A
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica B
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Unita' didattica C
M-FIL/05 - PHILOSOPHY AND THEORY OF LANGUAGE - University credits: 3
Lessons: 20 hours
Professor(s)
Reception:
Tuesday 12:30-14:30
Office or Teams (please contact by email in advance)