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Psychology of Religion
In the past four decades or so, the so-called psychology of religion – after having been deemed extinct, impossible or unlikely – has risen to prominence again: the number of publications is rapidly growing, an impressive secondary literature (handbooks, introductions, etc.) is available already, infrastructure has been developed (a number of new journals devoted to the subject have been founded, organizations have been established, increasingly funding is going to the area), attracting many new researchers. Organizations like the American Psychological Association are now publishing in the field of psychology of religion (and its Div. 36 [“psych of rel”] with almost 3,000 members is already midsized among the APA-divisions). This book documents this re-emergence and development.
Il metodo semiotico
In questo volume, che nasce come esito del XLV convegno dell’Associazione Italiana di Studi Semiotici svoltosi presso l’Università di Cassino nei giorni 6-8 ottobre 2017, è interessante notare come una occasione di riflessione sul metodo semiotico sia diventata più il luogo di una messa in discussione della disciplina che di precisazioni sull’operare della disciplina. Qui non si trova ad esempio più traccia delle antiche diatribe fra “generativi” e “interpretativi”, non si discute di quadrati o passeggiate inferenziali; la semiotica da questo punto di vista sembra aver trovato un equilibrio, optando per un sincretismo di scuole che non posso che apprezzare, nel nome di una maggiore efficacia euristica.
Eating the Other
Food represents an unalienable component of everyday life, encompassing different spheres and moments. What is more, in contemporary societies, migration, travel, and communication incessantly expose local food identities to global food alterities, activating interesting processes of transformation that continuously reshape and redefine such identities and alterities. Ethnic restaurants fill up the streets we walk, while in many city markets and supermarkets local products are increasingly complemented with spices, vegetables, and other foods required for the preparation of exotic dishes. Mass and new media constantly provide exposure to previously unknown foods, while “fusion cuisines” ...
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