The Art of Making Pizza

• 발행기관: 세계문화관광학회
• 저자명: Rossella Ceccarini
• 간행물 정보: 『Conference Proceedings』9th International Joint World Cultural Tourism Conference 2008, 96~102쪽, 전체 7쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2008.11.30

영문 초록

The introduction of foreign foods into a country is considered a characteristic of globalization. While food itself and consumer feedback towards new cuisines have been investigated, little attention has been paid to food workers. Thus, through a study of pizza in Japan, I propose to examine the glocalization of food from the perspective of its creator, in this case the pizzaiolo (i.e. pizza cook). In this paper, I aim to: a) introduce and explain the occupation of pizzaiolo by presenting two vignettes of pizza cooks in Japan; b) elucidate the significant issues that a worker perspective can highlight.

목차

ABSTRACT

Introduction

Who Is The Pizzaiolo

What Can Be Learned from a Worker Perspective

Conclusion

References

키워드

Food Food Worker Globalization Pizza Japan