ISSN 2039-5426
Periodico Quadrimestrale
ANNO VII, n.26, Settembre-Dicembre 2017
/Four-monthly Magazine
Year VII, n.26, September-December 2017

[CALL for PROPOSAL- English Version


roots§routes is a magazine with an editorial vision announced by its editorial board, which guarantees the quality and coherence of its contents. We consider it crucial to maintain an ongoing receptivity towards any submission of quality, provided it corresponds with the final vision shared among the editors. We therefore not only solicit work from artists and scholars, but also encourage submissions from contributors working in contexts that we do not know directly.

roots§routes announces a Call For Proposal, asking artists and scholars to submit proposals, beginning with the magazine’s theme for the upcoming quarter.

Submissions should be sent in the form of an abstract, with a maximum of 350 words, to the following email address:, with the subject heading “Article Submission.” Abstracts written in English, Italian, French, Portugues or Spanish are acceptable.

In the case of interest on the part of the editorial board, an email requesting the full paper will be sent to the author of the abstract. The paper is to be written in the language of the author’s choosing. The editorial board, upon receiving the full paper, reserves the right to request partial edits, or to reject the piece, in the case that it does not align with the earlier proposal.

For those interested in submitting materials, the themes for the upcoming issue of the magazine will be announced on this section of the website.





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Year VIII, n°27, January - March 2018
§ Sensory Hiatus

curated by Laura Estrada Prada

“Il mondo è l’emanazione di un corpo che lo penetra.
Tra la sensazione delle cose e sensazione di sé, si istaura un andirvieni continuo:
prima del pensiero, vi sono i sensi.”
-David Le Breton


In a world that has manifestly emancipated itself from Descartes’ disdain for bodily consideration, the corporeal has asserted its importance within all cultural and academic disciplines. With the acknowledgement of the body as a maker of meaning, sensory perception becomes pivotal. Today, the discerning of the world is necessarily a multi-sensory, a multi-disciplinary and a multi-cultural understanding of such. It is within this framework and in coherence with much needed attention to the body, that the subversion of a long withstanding hierarchy of the senses takes place.  For a long time, sight and hearing were coined the “noble senses”: the sole to provide an intellectual experience. Smell, taste and touch were for long recognized as the “lower senses”, too instinctual and emotional to be worthy of intellectual acknowledgment in the West1. This changed in the latter part of the 20th century and those lower senses have started to seep their way into cultural narratives in a more conscious and knowing way: the tacit yet shared implications of living in a world that has to be tasted, touched and smelled in order to attempt a more well-rounded comprehension2. This sensory shift provides a different understanding of contexts and circumstances in which the senses become actual subjects of reflection rather than side-effects. Through the disruption of common ways of sensing, we can trigger considerations on how experience can shape sensory perception, rather than how the senses shape experiences3. Reconsidering the value of the neglected senses of smell, touch and taste in society becomes, therefore, a multi-disciplinary practice: one where art, histories, anthropology and science might find a space of dialectical convergence. How can we talk about smells, tactile experiences and tastes? Does the “strength” of these senses lie in their subversion of a shared hierarchy, proposing themselves as elements of disturbance in the way we feel collectively? Is their evocative and emotional nature one that urges us to re-examine their “language” and their aesthetic value, one that has been mainly understood and theorized visually?

1 Classen, C. e Howes, D. Ways of Sensing, Routledge, New York, 2014.
2 Le Breton, D. Il Sapore del mondo. Raffaello Cortina Editore, Milano, 2007.
3 Bacci, F. e Melcher, D. Art & The Senses, Oxford University Press, Oxford, 2013.



publication 15th January 2018
abstract by 1st December 2017
contribution by 31st December 2017


publication 15th March 2018
abstract by 1st February 2018
contribution by 28th February 2018