Savoring semiotics: food in intercultural communication

Food is both a relevant source of signification and an effective form of communication, based on a limited – although very wide – variety of edible substances, practices, beliefs, and norms that form a network of interconnected systems. These systems and their uses in social practice, constituting a specific semiosphere, are challenged when their users travel and are confronted with unfamiliar foodways in terms of ingredients, cooking techniques, flavorings, preparations, utensils, meal structure, table manners, distribution of the meals during the day, and social dynamics. When different culinary semiospheres interact, food-related experiences reveal the cultural character of gastronomic competences, forcing individuals to engage with otherness through embodied communication.