Education
Ph.D. in food, culture and media, Queen Margaret University, Edinburgh.

Biography

Francesco Buscemi is an Adjunct Professor for the MA in Food Studies at ·¬ÇÑÊÓƵ (AUR). He has two national academic qualifications, the first in sociology of culture, and the second on media studies. He currently teaches media studies, media writing and scriptwriting at the Catholic University of Milan; Francesco also writes about food culture and the food system in the Italian newspaperÌýDomani.

Francesco BuscemiÌýfromÌý2023 to 2024 he was a member of the research groupÌýFuture Eating at the University of Turin, where he focused on the cultural impact of food technologies, specifically cultivated meat. His research is based on a constructivist framework, an inductive approach and analytical tools such as semiotic analysis, cultural history, storytelling and political economy.ÌýÌýHis teaching draws on learning by doing and game-based learning.ÌýÌýHis experience includes teaching at the University of Stirling, Bournemouth University and Insubria University, Como.ÌýÌýÌýHe was a member of the Semiotic Society of America, where he also chaired various debates. Francesco has also been a script, comics and TV writer for about twenty years and has recently published a novel.Ìý

From 2015 to 2018, heÌýco-founded and was a member of the research group Foodkom, at the University of Orebro, focusing on the mediatization of food and the meal.ÌýFrom 2016 to 2017, Francesco was also a postdoc researcher on food and the territory at IUAV University of Venice, where he interviewed and applied storytelling analysis to people working at different stages of the food system, to understand how food culture and food businesses can support new forms of sustainable tourism.ÌýÌýIn 2013 he was the recipient of the Santander Research Grant Fund for a study on how the Nazi propaganda represented meat and food in general to demonize its enemies, which he carried out at the Goethe University in Frankfurt.ÌýÌý

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Selected Publications

Buscemi, F. (2024). For a Biosemiotic of Cultivated Meat: Cell-based Food and its Positioning between Nature and Culture.ÌýScienza e Filosofia, 31: 39-52.

Buscemi, F. (2023). Chicken without Chicken, Sausage without Sausage: Rhetorical Remediations of Vegetarian and Vegan Foods Recalling Meat. In Cristina Hanganu-Bresch (ed.),ÌýThe Rhetorical Construction of Veganism and Vegetarianism. London: Routledge.

Buscemi, F. (2023). A War of Colors: Cold War Food Advertising in US Newspapers and Magazines, 1946-1960. In Mark Boulton e Tobias Gibson (ed.)ÌýRed Reckoning: The Cold War and the Transformation of American Life. Baton Rouge: Louisiana State University Press

Buscemi, F. (2022).ÌýPasta, Pizza and Propaganda: Political History of Italian Food TV. Bristol: Intellect.

Buscemi, F. (2021). The Aryan race of animals: The role played by color in the visual semiotics of Nazi propaganda.ÌýThe American Journal of Semiotics, 37, 3–4, pp. 329–350.

Buscemi, F. (2021). No Country for Old Food? Food Network and the Making of Italian Food Culture. In Emily Newman and Emily Witsel (eds),ÌýThe Food Network Recipe: Essays on Cooking, Celebrity and Competition. Jefferson (NC): McFarland, pp. 224-239.

Buscemi, F. (2018).ÌýFrom Body Fuel to Universal Poison: Cultural History of Meat 1900-The Present.ÌýDordrecht: Springer.

Buscemi, F. (2018). The sin of eating meat: Fascism, Nazism and the Construction of Sacred Vegetarianism. InÌýProteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century, ed. David Gentilcore and Matthew Smith. London: Bloomsbury, pp. 137-147.

Buscemi, F. (2018). The Ancestral Room of the State? Scotland and the UK on Jamie's Great Britain.ÌýJournal of Communication Inquiry, vol. 42(3) 258–274.

Buscemi, F. (2016). Passing on Recipes or Passing an Examination? Food and Foucault in two Web Forums in Italy and Britain.ÌýComunicazioni Sociali. n. 3, pp. 491-502

Buscemi, F. (2016). The Writer who Foresaw Slow Food: Joseph Conrad and the Morality of Eating. In J. Garsha (ed)ÌýCritical Insights: Joseph Conrad. New York: Grey House Publishing, pp. 162-179.

Buscemi, F. (2016). Edible Lies: How Nazi Propaganda Represented Meat to Demonise the Jews.ÌýMedia, War and Conflict, 9(2): 180-197.Ìý

Buscemi, F. (2016). The Carnivorous Mission of the Celebrity Chef. InÌýFood for Thought: New Critical Perspectives on Veganism and Meat Consumption, Jodey Castricano and Rasmus R. Simonsen eds. Basingstoke: Palgrave Macmillan, pp. 331-348.

Buscemi, F. (2015). How 'Il Caffè' Sospeso' Became 'Suspended Coffee'.ÌýEuropean Journal of American Culture, vol. 34-2, pp.123-136.

Buscemi, F. (2015). New Meat and the Media Conundrum with Nature and Culture.ÌýLexia: Journal of Semiotics, vol. 19-20, pp. 419-434.

Buscemi, F. (2014). Television As a Trattoria: Constructing the Woman in the Kitchen on Italian Food Shows.ÌýEuropean Journal of Communication, 29-3: 304-318.

Buscemi, F. (2014). From Killing Cows to Culturing Meat.ÌýThe British Food Journal, vol. 116, no. 6, pp. 952 – 964.