We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of ex...We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of experience and perception deals with these constraints to make color term use a cognitively economical mechanism, keeping numbers of concepts in mind through categorial conceptualization in long term memory. The parallel process that puts together our linguistic and visual information, allows the individual to map a correspondence between the two frames. The result of this mapping is a ＂cognitive color＂ in long term color memory. This paper presents an experiment in triggering long term memory and the response results. The objective was to verify whether individuals＇ cognitive color of well known foods, both raw and cooked, that they had just identified with Natural Color System （NCS） color samples, would be predominantly a primary basic color term, a secondary basic color term, or a complete descriptive utterance. The name used to communicate a desired signification is accessed through the judgement of similarity and difference with a point of reference. In this case, the food color vantage represents the cognitive color remembered.展开更多
The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 2...The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s： the role of Italian food in Italian-American identity as depicted in Leonardo Coviello＇s work, the meeting of Southern and Northern food cultures following the Italian internal migrations in the 50s and 60s, the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily ＂at home＂. At the same time, food is an important form of communication and contact between different cultures and social contexts. In this process of exchange both migrants＇ and hosts＇ food habits and diets are modified as they incorporate elements and ingredients from each other, making boundaries more porous.展开更多
文摘We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of experience and perception deals with these constraints to make color term use a cognitively economical mechanism, keeping numbers of concepts in mind through categorial conceptualization in long term memory. The parallel process that puts together our linguistic and visual information, allows the individual to map a correspondence between the two frames. The result of this mapping is a ＂cognitive color＂ in long term color memory. This paper presents an experiment in triggering long term memory and the response results. The objective was to verify whether individuals＇ cognitive color of well known foods, both raw and cooked, that they had just identified with Natural Color System （NCS） color samples, would be predominantly a primary basic color term, a secondary basic color term, or a complete descriptive utterance. The name used to communicate a desired signification is accessed through the judgement of similarity and difference with a point of reference. In this case, the food color vantage represents the cognitive color remembered.
文摘The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s： the role of Italian food in Italian-American identity as depicted in Leonardo Coviello＇s work, the meeting of Southern and Northern food cultures following the Italian internal migrations in the 50s and 60s, the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily ＂at home＂. At the same time, food is an important form of communication and contact between different cultures and social contexts. In this process of exchange both migrants＇ and hosts＇ food habits and diets are modified as they incorporate elements and ingredients from each other, making boundaries more porous.
