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

Author: Rossella Ceccarini
Publisher: BRILL
ISBN: 9004194665
Category : Business & Economics
Languages : en
Pages : 175

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Book Description
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.

Author: Rossella Ceccarini
Publisher: BRILL
ISBN: 9004214879
Category : Social Science
Languages : en
Pages : 174

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Book Description
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.

Author: James Farrer
Publisher: Springer
ISBN: 1137514086
Category : Social Science
Languages : en
Pages : 239

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Book Description
This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.

Author: Jeremy Hyler
Publisher: Routledge
ISBN: 1317820975
Category : Education
Languages : en
Pages : 184

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Book Description
Find out how to incorporate digital tools into your English language arts class to improve students’ reading, writing, listening, and speaking skills. Authors Jeremy Hyler and Troy Hicks show you that technology is not just about making a lesson engaging; it’s about helping students become effective creators and consumers of information in today’s fast-paced world. You’ll learn how to use mobile technologies to teach narrative, informational, and argument writing as well as visual literacy and multimodal research. Each chapter is filled with exciting lesson plans and tech tool suggestions that you can take back to your own classroom immediately. See Jeremy Hyler’s TEDx! https://www.youtube.com/watch?v=WHtXIJvSSAA

Author: Andreas Niehaus
Publisher: Springer
ISBN: 331950553X
Category : Social Science
Languages : en
Pages : 540

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Book Description
This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.

Author: Hiroko Takeda
Publisher: Routledge
ISBN: 1134830017
Category : Social Science
Languages : en
Pages : 650

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Book Description
The Routledge Handbook of Contemporary Japan presents a synthesized, interdisciplinary study of contemporary Japan based on up-to-date theoretical models designed to provide readers with a comprehensive and full understanding of the dynamics of contemporary Japan. In order to achieve this, the Handbook is organized into two parts. Part I, ‘Foundations’, clarifies the state of contemporary Japan topic by topic by referring to the latest theoretical developments in the relevant disciplinary fields of politics, international relations, economy, society, culture and the personal. Part II, ‘Issues’, then offers a series of concrete analyses building upon the theoretical discussions introduced in Part I to help undergraduate and postgraduate students learn how to conduct independent analysis. Locating Japan in a comparative and interdisciplinary perspective, this Handbook is an essential resource for students and scholars interested in Japanese studies, Asian studies and global studies.

Author: Antonio Mattozzi
Publisher: Bloomsbury Publishing
ISBN: 1472586190
Category : History
Languages : en
Pages : 156

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Book Description
Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.

Author: Carole Counihan
Publisher: Routledge
ISBN: 0415521033
Category : Cooking
Languages : en
Pages : 650

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Book Description
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

Author: Christoph Ribbat
Publisher: Pushkin Press
ISBN: 1782273115
Category : Cooking
Languages : en
Pages : 225

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Book Description
What does eating out tell us about who we are? The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli, now in paperback. The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.

Author: Oliviu Felecan
Publisher: Cambridge Scholars Publishing
ISBN: 1443852171
Category : Language Arts & Disciplines
Languages : en
Pages : 645

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Book Description
Onomastics in Contemporary Public Space aims at analysing names and name-giving from an intercultural perspective, within the context of contemporary public space. As was the case of Name and Naming: Synchronic and Diachronic Perspectives (Cambridge Scholars Publishing, 2012), the geographical areas investigated in the studies included in this volume are very diverse, referring not only to European cultural space, but also to American, Asian, African and Australian contexts. Being a collective work, the book brings together 49 specialists from 18 countries; namely Australia, Belgium, Finland, France, Germany, Israel, Italy, Japan, Malta, the Netherlands, Poland, Romania, Russia, Singapore, South Africa, Spain, the United Kingdom and the USA. Thematically, the volume is organised so that it may cover all the dimensions of public space, as far as onomastics is concerned. The specific areas studied are: the theory of names; names of public places (linguistic landscapes); names of public, economic, cultural, religious and sports institutions (names of business establishments, religious institutions – places of worship – and cultural associations, as well as names in journals and magazines); names of objects/entities resulting from various processes in public space (names of foods, drinks and food brands, code names of collaborators in secret service organisations, names in literature, nicknames/bynames/pseudonyms in the world of politics, high life, art and sport, names in virtual space, and zoonyms); and miscellanea. The originality and topicality of the subject lie in the multidisciplinary viewpoint adopted in the research, in which onomastics merges with adjacent linguistic disciplines, such as sociolinguistics, psycholinguistics and pragmatics, as well as other sciences, such as history, literature, anthropology, politics, economy and religion.