Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization

Erscheinungsjahr 2011
ISBN: 978-90-04-19466-3
Verlag: Brill

Buch, Englisch, Band 31, 160 Seiten, Format (B × H): 155 mm x 236 mm, Gewicht: 272 g

Reihe: Social Sciences in Asia

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.

Autoren/Hrsg.

Ceccarini, Rossella

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Freizeitsoziologie, Konsumsoziologie, Alltagssoziologie, Populärkultur
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Globalisierung, Transformationsprozesse
• Sozialwissenschaften Ethnologie | Volkskunde Volkskunde Kultureller Wandel, Kulturkontakt, Akkulturation
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur

Über Autor(innen)

Rossella Ceccarini, Ph.D.(2010) in Global Studies,Sophia University, Tokyo, is interested in interdisciplinary and ethnographic research, sociology of work and occupations, food studies and cultural studies.