This paper outlines the interdisciplinary approach in my forthcoming monography “Horizon of Culinary Semiotics” (written in Korean, 2022). Based on Cultural Semiotics and Text Linguistics, it deals with semiotic characters of food, its modes of preparation, dining programs, behavior and etiquette of eaters, culinary discourse involved in it as well as aesthetics of culinary narratives. For that we investigate a wide range of semantic features of gustemes, semiotic square of eater types and food-related figuration of culturemes (=reality model): in short, semantics and syntax of spatio-temporal setting, kinemics of preparation and consumption, proxemics of table companions and pragmatic maxims for participant-interactions. These syncretisms in the kitchen (=ars culinae) of most societies, which are becoming more important in the era of globalization, should be here systematically described and explained by equally syncretic discipline of Culinary Semiotics by which I would like to (re-)formulate all the relevant contributions and connect them into a unified framework.