Pizza and Pizza Chefs in Japan

Pizza and Pizza Chefs in Japan

A Case of Culinary Globalization

eBook - 2011
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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 (

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
Characteristics: 1 online resource (xii, 160 pages) : illustrations


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