Pizza and Pizza Chefs in Japan

Un libro in lingua di Rossella Ceccarini edito da Brill Academic Pub, 2011

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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 (booknews.com)

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