Conclusioni

DE GIOVANNI, COSIMO

2014-01-01

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Abstract

The text constitutes a conclusion to the curate. The author resumes the concept of communication by expanding it and applying it to the agro-food industry. From the meeting between communicative practice and food (as a socio-cultural act) two complementary processes arise: a) food as communication and b) communication on food. The first is a cultural practice and a language that emphasizes the differences between groups, ethnic groups, and social strata. Food as a communication tends to strengthen social diversity. In the second sense, think about the different types of communication about the food that happened in history (in literature, in advertising on paper, on radio, on television and on the net). Ultimately, the author emphasizes the terminological dimension of food communication, the source of good communication about food, practices, and strategies. Hence, the importance of using technology in the creation, processing and dissemination of terminology on food. The author recalls the importance of three fundamental parameters to ensure better communication of food terminology through new technologies, namely: circularity, operability, systematicity.