Pizza and pizza chefs in Japan [electronic resource] : a case of culinary globalization / by Rossella Ceccarini.

Format:

Book

Author/Creator:

Ceccarini, Rossella.

Series:

Social sciences in Asia ; v. 31.

Social sciences in Asia, 1567-2794 ; v. 31

Language:

English

Subjects (All):

Pizza industry--Japan.

Pizza industry.

Ethnic food industry--Japan.

Ethnic food industry.

Physical Description:

1 online resource (174 p.)

Edition:

1st ed.

Place of Publication:

Boston : Brill, c2011.

Language Note:

English

Summary:

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.

Contents:

Introduction

The cultural object : pizza

The social world : Italian restaurants

The receiver : the consumer

The creator : the pizzaiolo

Conclusion : towards new understandings of food glocalization.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-283-12120-4

9786613121202

90-04-21487-9

OCLC:

727950241

Publisher Number:

10.1163/ej.9789004194663.i-160 DOI