Modern culinary culture around the world comes to us through a variety of different spheres. Restaurants are everywhere. People might remember the taste of a dish, but they are unaware of its story. Because food culture is closely linked to terroir, it has numerous levels of meaning. Moreover, the exhibition space of the Musée de la Culture Alimentaire et de Tourisme Industriel (Museum of Food Culture and Industrial Tourism) transmits knowledge of food culture directly to the public. In this dissertation, Roland Barthes’ semiotics provide new ideas for organising exhibitions on food culture.
