Pizza And Pizza Chefs In Japan A Case Of Culinary Globalization
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Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization by Rossella Ceccarini Pdf
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.
Create, Compose, Connect! by Jeremy Hyler,Troy Hicks Pdf
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
The Globalization of Asian Cuisines by James Farrer Pdf
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.
Feeding Japan by Andreas Niehaus,Tine Walravens Pdf
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.
Routledge Handbook of Contemporary Japan by Hiroko Takeda,Mark Williams Pdf
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.
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.
The Paradox of Authenticity in a Globalized World by R. Cobb Pdf
Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely at how a particular "ethnic" food, or genre of popular music, or indigenous religious belief attains its aura of originality, when all traditional cultural products are invented in a certain time and place.
The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. 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. 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.
New Perspectives in Italian Cultural Studies: Definitions, theory, and accented practices by Graziella Parati Pdf
New Perspectives in Italian Cultural Studies. Volume 1: Definitions, Theory, and Accented Practices is a collection of essays that identifies a number of different approaches in cultural studies and in Italian cultural studies in particular. It highlights that history of cultural studies and new developments in the field as well focuses on practicing cultural studies with essays devoted to Italian hip hop culture, postcolonial Italy and queer diaspora, Occidentalism in Japan, Italian racism and colonialism.
Onomastics in Contemporary Public Space by Oliviu Felecan Pdf
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.
Food and Culture by Carole Counihan,Penny Van Esterik Pdf
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.
Food, Power, and Agency by Jürgen Martschukat,Bryant Simon Pdf
Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.
Handbook of Culture and Glocalization by Roudometof, Victor N.,Dessì, Ugo Pdf
Discourse-based approaches to studying organizations have grown in significance over the last 25 years. This accessible and insightful book exemplifies how to use a discursive approach to study organizations. By drawing on her own empirical research, Cynthia Hardy aligns key theoretical assumptions with a range of case studies to demonstrate the value and adaptability of a discursive approach.
The Global Japanese Restaurant by James Farrer,David Wank Pdf
"With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--
"Originally a food for the poor in eighteenth-century Naples, pizza is a source of national and regional pride in Italy as well as of cultural identity. In the twentieth century, pizza followed Italian immigrants to America, where it became the nation's most popular dish and fuelled the rise of successful fast-food corporations such as Pizza Hut and Domino's. Along the way, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Today pizza is one of the world's best-loved and most adaptable dishes."--BOOK JACKET.
