Format:
1 Online-Ressource (xii, 160 pages)
ISBN:
9789004214873
Series Statement:
Social sciences in Asia volume 31
Content:
Preliminary Material /R. Ceccarini -- Chapter One. Introduction /R. Ceccarini -- Chapter Two. The Cultural Object: Pizza /R. Ceccarini -- Chapter Three. The Social World: Italian Restaurants /R. Ceccarini -- Chapter Four. The Receiver: The Consumer /R. Ceccarini -- Chapter Five. The Creator: The Pizzaiolo /R. Ceccarini -- Chapter Six. Conclusion: Towards New Understandings Of Food Glocalization /R. Ceccarini -- Appendix Research. Design /R. Ceccarini -- References /R. Ceccarini -- Index /R. Ceccarini.
Content:
Scholars have extensively studied the entry of restaurant chains such as McDonald’s into Asia and their reception, while attention has also been paid to ethnic restaurants as agents of cultural globalization. But what about the globalization of artisanal foods led by professional workers themselves? This book looks at artisanal pizza in Japan as a cultural object globalized and domesticated through the agency of the food producer, and shows that not only the food, but also the craftsperson, is going global. The volume analyzes the reception of pizza in Japan, the transnational flow of pizza chefs moving between Italy and Japan, and the impact that the food and the workers’ movements have on the craft of pizza-making itself
Note:
Includes bibliographical references and index
Additional Edition:
ISBN 9789004194663
Additional Edition:
ISBN 9004194665
Additional Edition:
Erscheint auch als Druck-Ausgabe Ceccarini, Rossella Pizza and pizza chefs in Japan Leiden [u.a.] : Brill, 2011 ISBN 9789004194663
Language:
English
Keywords:
Japan
;
Pizza
;
Lebensmittelindustrie
;
Globalisierung
