A convention that combines Italian Language and gastronomic culture
July 12th, 2007Views:3465
The fourth ASLI Convention (Association for the History of the Italian Language) will take place at the Faculty of Arts of Modena and Reggio Emilia University, from 20th to 22nd September 2007. This convention combines the Italian language and cooking from the historical point of view.
The convention’s principal aim is to associate the documents referring to these two cultural fields within a historical reconstruction and to search for the points where language and gastronomy intersect and develop.
The choice of this special combination reflects the extraordinary interest that the Italian gastronomic tradition is arousing in the world, both from the historical and cultural point of view and as an economic resource.
Therefore, the convention’s programme is very rich and interesting: the meetings start from the ancient times and outline the parallel history of language and gastronomy until nowadays and the linguistic and gastronomic internationalization within the relationship with Europe.
Of course the convention’s programme also provides for exchanges and discussions in connection with the different subjects which are discussed here and some of them are really tasty. Here are some topics: “Words cut into slices. Names and etymologies of the Italian traditional kinds of salami and cold pork meat” or “Talking about hunger: twentieth century linguistic experiences” or even “Food styles in the sulphur area: speakers, words, (almost) disappered kinds of food”.
We think that this initiative is very interesting and precious, since it underlines once more the richness of our culture and the connection between language and food, two aspects that are deeply peculiar of the Italian history.
For information: Prof. Cecilia Robustelli, dott. Domenico Proietti
Facoltà di Lettere e Filosofia
Largo Sant’Eufemia, 19
41100 Modena
tel. 059 205 5950
segreteria.asli2007@unimore.it
