Pizza and Pizza Chefs in Japan

Pizza and Pizza Chefs in Japan

A Case of Culinary Globalization

eBook - 2011
Rate this:
Book News
Globalization of chains such as McDonald's has been extensively studied, but pizza is a different story. It's different, because pizza has become popular in Japan through the efforts of chefs and workers who learned the necessary artisanal craft required to create a pizza that has authenticity. Ceccarini, who has a PhD in global studies (Sophia U.) enlists her interests in ethnographic research, food studies, and the sociology of work to offer a scholarly look at Japanese pizzas--the product itself, as well as the history, media representation, and customer reception of pizza, and the nascent tradition as an occupation. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Brill USA
This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.

Publisher: Leiden ; Boston : Brill, ©2011
ISBN: 9789004214873
9004214879
9781283121200
1283121204
9789004194663
9004194665
Characteristics: 1 online resource (xii, 160 pages) : illustrations

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Subject Headings

  Loading...

Find it at NPL

  Loading...
[]
[]
To Top