From THE paragon recipe to A recipe with family resemblances: aesthetic hedonism and poetic utilitarianism in the semiotic approach to the social

Abstract

This article examines the tensions between aesthetic and utilitarian dimensions in culinary representations by comparing the paragon recipe of haute cuisine with popular recipes disseminated through digital platforms and programs such as “20 Lucas.” It investigates how language constructs objects of value in these contrasting contexts. Using a structural semiotic analysis grounded in the works of Algirdas Julien Greimas, Émile Benveniste, and the contemporary reflections of Baptiste Morizot, this study explored culinary narratives through their linguistic, social, and economic dimensions. This study reveals that classical recipes, such as pistou soup, emphasize aesthetic hedonism and cultural stability. In contrast, contemporary popular recipes, such as those featured in “20 Lucas,” have adopted poetic utilitarianism. These recipes not only adapt to economic constraints, but also highlight creative and participatory processes, reflecting current social dynamics. This article expands Greimas’ semiotics by integrating contemporary economic and media conditions, underscoring that objects of value are not static entities, but dynamic processes shaped by negotiations between cultural, practical, and social dimensions. It redefines culinary semiotics by addressing the idealized values and material interactions inherent in contemporary practices.