1,721,227 research outputs found
La denominazione del prodotto gastronomico nell’offerta turistica: breve analisi dei prodotti dolciari sardi
No full textIn questa sede, ci occuperemo di un settore che vanta un numero cospicuo di prodotti, e cioè il settore delle Paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria; ci concentreremo in particolare sui prodotti dolciari della tradizione sarda. In totale, esso conta ben 77 prodotti di cui 33 sono quelli appartenenti alla tradizione dolciaria sarda.
Nostro intento sarà quello di analizzare le denominazioni di tali prodotti, nel quadro di una semantica della denominazione, e di studiarne l’impatto che esse hanno sulla promozione del territorio in ambito turistico. Per farlo, ci baseremo sui documenti ufficiali pubblicati dagli organismi regionali e comunitari, sui disciplinari di ciascun prodotto e sui glossari presenti in rete, soprattutto quelli dei consorzi di tutela e di controllo dei marchi.
Infine, nell’ultima parte di quest’articolo presenteremo l’analisi delle varianti denominative riservate a un dolce tipico del territorio e cioè quello che è conosciuto da tutti come il savoiardo sardo.Here, we will deal with a sector that boasts a large number of products, namely the sector of fresh pasta and bakery, biscuit, pastry and confectionery products; we will focus in particular on traditional Sardinian confectionery products. In total, it has 77 products of which 33 are those belonging to the Sardinian confectionery tradition7.
Our intent will be to analyze the denominations of these products, within the framework of a denomination semantics, and to study the impact they have on the promotion of the territory in the tourism sector. To do this, we will rely on the official documents published by the regional and community bodies, on the specifications of each product and on the glossaries present on the net, especially those of the consortia for the protection and control of trademarks.
Finally, in the last part of this article we will present the analysis of the denominative variants reserved for a typical dessert of the area, that is, what is known by all as the Sardinian Savoyard
Migrations dénominatives internes des produits gastronomiques sardes. Entre linguistique et marketing
Full text linkThe article investigates the denominative migrations of Sardinian food products, focusing on their linguistic and marketing adaptations in a globalized context. It examines how product names reflect authenticity, territorial connections, and cultural value. Names are altered to meet consumer expectations, integrate marketing strategies, and balance tradition with innovation. The study focuses on Sardinian bakery, confectionery, and pastry products, analyzing their presentation on e-commerce platforms. It highlights strategies such as the use of polylexical names, incorporation of place names, and inclusion of dialect elements, while addressing tensions between tradition and commercial demands. These dynamics demonstrate that product names are not mere labels but vehicles of cultural and identity narratives.L’article explore les migrations dénominatives des produits gastronomiques sardes, notamment leur adaptation linguistique et marketing dans un contexte globalisé. Il examine comment la dénomination de produits reflète leur authenticité, leur lien au terroir et leur valeur culturelle. Les noms de produits sont modifiés pour répondre aux attentes des consommateurs, intégrer des stratégies marketing, et équilibrer tradition et innovation. L’étude se concentre sur les produits boulangers, pâtissiers et de confiserie de Sardaigne, analysant leur présentation sur des plateformes de vente en ligne. Elle met en lumière des stratégies telles que l'utilisation de noms polylexicaux, l’intégration de toponymes, et l’inclusion d'éléments dialectaux, tout en soulignant les tensions entre tradition et exigences commerciales. Ces dynamiques montrent que les noms des produits ne sont pas seulement des étiquettes, mais des vecteurs de narrations identitaires et culturelles
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Comunicare il patrimonio enogastronomico sardo attraverso Wikipedia
No full textQuesto articolo verte sull'analisi di Wikipedia e in particolare alle pagine contenute nel Portale della cucina, attraverso il quale proporremo un’analisi di termini facenti parte della cucina regionale sarda. L’aspetto più importante dell’analisi concerne la dimensione multilingue del portale. Questo ci permetterà di comparare le differenti versioni delle voci da analizzare nelle quattro lingue straniere scelte: francese, inglese, italiano e spagnolo.
Gli esempi estrapolati dal portale ci permetteranno di proporre delle riflessioni che concernono, da un lato, i termini scelti e i gradi di coerenza morfosintattica e definizionale dei testi, e, dall’altro, le strategie traduttive e i risultati ottenuti a livello comunicativo. Parliamo di strategie traduttive proprio perché la maggior parte dei testi redatti nelle tre lingue straniere sono frutto di una traduzione a partire dalla versione italiana
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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