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Transcript of Gastronomy and Pizza Culture
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INSTITUTE OF HOTEL MANAGEMENT,
AURANGABAD
Done by: Soham Nimkar [c-1249]
Gastronomy and Pizza Culture
THE UNIVERSITY OF HUDDERSFIELD,
UNITED KINGDOM
Module: Module leader:
Gastronomy Chef Gerard DSouza
Jan 2011
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DE LE T
I hereby declare that this project is the result of my own efforts and that conforms to
the university, departmental and course regulations regarding cheating and plagiarism. No
material contained within this project has been used in any other submission, by the author,
for an academic reward.
Name: Soham Nimkar
8th
Jan 2011.
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ACKNOWLEDGE ENT
I would like to take this opportunity to thank all the people who have been activelyinvolved in assisting me in the process of carrying out this assignment and without whose
help, the creation of this document would not be possible.
I would like to express my extreme gratitude to Chef Gerard Disouza, who, with their
experience in the industry provided us with valuable inputs and constant guidance and
support throughout the research.
Also I would like to thank the Librarians Mrs Rupa and Mrs Bagwati and the IT
personnel for proving valuable support.
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T l ofContent:
1. Abstract.................................................................................................................Pg.5
2. Introduction..........................................................................................................Pg5
3. Italian Pi aC
ulture...........................................................................................Pg6
4. American Pi a Culture......................................................................................Pg8
5. Pi a Culture in other countries.........................................................................Pg10
6. Frozen Pizza.........................................................................................................Pg12
7. Dominos Pizza Culture.................... ...................................................................Pg12
8. Pizza as a popular culture..................................................................................Pg13
9. Critique......................................................... .......................................................Pg14
10. Conclusion.........................................................................................................Pg15
11. Bibliography........................................................ ...............................................Pg16
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GAST ONOMYAND PIZZACULTURE.
Abstract:
PizzaadelicacyinitiallyoriginatedinthecityofNaplesinItalyinthemiddleagesisone
oftheworldssimplestandmostpopularfoods,pizzaareoddlydifficulttodefine.Centuries
ofevolutionhavetransformeditfromthepattiesmadeofmashedgrainsthatwereitsearliest
antecedents into a dish that, though related to those early grain cakes, is almost
unrecognizableastheirdescendant.Mostsignificantisthechange intheprimary ingredient,
from various coarse grains to solely wheat-based dough, and eventually to a dish made
almostexclusivelywithwhiteflour.
However,thoughpizzahastakenmanyforms,anditscomposition,toppings,seasonings,
methods of preparation, and the equipment used to make it have altered radically over the
years,ithasusuallybeenaflatbreadbakedathightemperatures.
Today the pizza has becomed a uniquefoodstuff. It is being consumed all round the
world,thepizzamarketbeingoneoftheprofitableone.Also,ithasalotofGastromicvalue
relatedtoitduetoitswidespreadoverthepastdecadesindifferentcountrieshavingdifferent
cultures. The pizza culture had also taken care of the peoples religious perspective.
Discussedbelow is theGastronomic importanceofPizzaCulturearound theworldandalso
howithasevolvedandupgraded.
Introduction:
Pizzawasintroducedtotheworldinthe1600sasapoormansmeal.Itwassaidthatthe
Neapolitan Queen Margarita, heard of thispeasants food, and insisted that she try it. She
loved the concept so much, to which the "Pizza Margarita" was born. From the beginning,
pizza was rarely preparedat home because few people had the skill to stretch the dough
properlyor the money tobuildawood-firedoven inwhich tobake it.Consequently, itwas
almost always bought from small stalls or from pizza sellers carrying their aromatic wares
through the crowded Neapolitan streets.Some more elaborate open-airpizzastands offered
slightlymoreupscaleoptions,alongwithmakeshiftseating,butitwasnotuntil1830thatthe
first documented pizzeria, that is, an inexpensive gathering place specializing in pizza and
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equippedwithwoodburningstoves,begandoingbusinessinNaples.Itwascalled Port'Alba.
Stillinoperation,itsopeningmarkedthebirthofastyleofeatingestablishmentnowknown
aroundtheworld.
As the notion of thepizzerias wasfast-pacedas wellas they were very economical,anumber of pizzerias were opened in various parts of the world serving various types of
pizzas.Manycountriesalsocameupwiththeirveryownversionsofthepizza.In-shortdue
tothewideacceptanceofpizzasincountriesaroundtheworld,pizzaapeasantsfoodbecame
globalised. The latter half of the 19th
century saw many pizza chains coming up like
Dominos, Pizza Hutandmany morewhoarenowhaving theirbranches in eachandevery
partof theworldprovidingfood to thefastmovingcrowdwithpolicies likehomedelivery,
internetorderingandalsoprovidingpizzafromtheoventotheplateinminimumamountof
time.Allthishascontributedtoanewculture-The PizzaCulture.
Italian PizzaCulture:
While discussing about pizza culture the foremost things that pop up are the Italian
PizzaCultureandtheAmerican PizzaCulture. Formillennia,pizza,afoodofvariousorigins
andmultiplestyles,hasplayedan importantrole inthedietofthosewhoinhabitedthe land
now called Italy. Neolithic nomads, the Etruscans from the North, and the Greeks from
southern regions were the three earliest societies to develop pizza prototypes, for
example, Focaccia. Each group made smalladaptations that changed theoriginalproduct
intoaslightlymorerefineddish.The Etruscanswerethepeopletofirstintroduceflatbreadto
Italy. Like the Neolithic tribes before them, the Etruscans pounded their grains. However,
unlike theirpredecessors,the Etruscansbakedtheirmashonstonesandburiedthestones in
the ashes, creating smoky tasting bread. They further elaborated on the primitive Neolithic
flatbread byseasoning the mash with oiland herbsafterbaking it.Though little more than
roughslabsofcookedgrain,these Etruscanflatbreads,amongtheearliestformsofthistype
offooddocumentedwereoftenusedas doughplates" inlieuofdishes.TheGreeks,whohad
superiorbakingskillsandtechnology,furtheradvancedandelaboratedonpizzaduringtheir
600-year (730130 B.C.E.) occupation of the southern areas of the Italian peninsula. Like
theirpredecessors,theyproducedagrain-basedmash,butinsteadofplacingthetoppingson
the cooked breads, theyplaced themon the raw dough prior tobaking,perhaps to ensurea
more highly flavoured dish. Plakuntos, for example, flat, round breads, were made with
various simple toppings, among them oil, garlic, onion, and herbs. Additional Greek
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contributions included the use of ovens, instead of open fires, and the development of
kneading,whichproducedmoredigestiblebread.Althoughitisnotfirmlyestablished,many
alsocredittheGreekswithimprovingontheknowledgeofleaveningagentsthatcamedown
tothemfromthe Egyptians,andthenintroducingyeastintotheirownflatbreads.Muchlater,
theRomanscombinedthe EtruscanandGreektechniquestocreatethepizzaantecedentmost
like thepizzaknown today. Theyvalued the intenseheat the Etruscansachievedbybaking
their flatbreads below the fire, and they appreciated the Greek idea of pre-seasoning the
dough. They also modified the GreekPlakuntos. Known to them by the Latin
term placenta, theiradapted bread, though still round, was toppedwith cheeseand baked
on a wood-burning hearth. Laganum, a light, thin wafer bread, was also cooked on the
hearth.
Tomatoes were later added to the Pizza after their introduction to the EuropeanContinent during the Columbian food exchange. Pizza with tomatoes, salt, anchovies or
sardines flavoured with lard was made during the era ofBourbon King Ferdinand I and
QueenMariaCarolinawhentheearliestofthepizzalegendstookroot. However, itwasnot
until 1889, a time when yet another ingredient is purported to have become part of the
equation,thatpizzabeganitsmarchtowardwidecelebrity.Itwasthenthatinspirationissaid
tohavestruckRaffaele Esposito,anotedNeapolitan pizzaiolo (pizzachef),whodecidedto
payhomageto QueenMargheritaand King UmbertoIofSavoia,therulinghouseofItaly,by
addingmozzarellatothetraditionaltomatoandbasilpie.Thecombinationofred,white,and
green suggested the colours of the Italian flag and saluted the United Kingdom of Italy, a
gesturethatforpatrioticreasonsissaidtohavemadethepieafavouriteofthequeen.
InItaly today,pizzaexists inanumberofregionalstyles,ofwhich twoof themost
famous are the Neapolitan and the Roman. Both schools knead the dough, but Pizza alla
Napoletanais round, has a high border, takes diverse toppings, and is generally sold in
pizzerias,while PizzaallaRomana,alsocalled PizzaBianca, ismoreorlessrectangular,
oftenasmuchasameterlong,toppedonlywithoilandsalt,andsoldbyweight,primarilyinbakeries and groceries,according to thesize of thepiece requested. Many other regions of
ItalySicily,forexample,alsohavedistinctiveversionsofpizza. However,thepopularityof
thedishhasmeantthatthestylesarenotalwaysconfinedtothegeographicalareasinwhich
theywerecreated.Neapolitan-stylepizza,forexample,canbefoundinmanyplacesinItaly,
ascan PizzaallaRomana.
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American PizzaCulture:
There hasalways beenaclose relation between the Americansas wellas the Italians.
The name America is taken from the name of the Italian explorer Amerigo Vespucci.
Plus, itwas ItalianexplorerChristopherColumbuswhodiscoveredAmerica.TalkingaboutHollywood,actorssuchasDeNiro,DeCaprio, Pacino,NickolasCage,Stallone,Gandolfini,
Liotta,Tarantinoetc.justtonameafew,bearingtheseedsofItalianculturalheritagehavea
major contribution to Hollywood. In short, anything Italian was readily accepted into
America and that the Italians themselves proved to be very amicable people who were
preparedtosharetheirculturalheritagewiththosearoundthem,andinreturntheAmericans
alsoacceptedtheculturalheritageofthepeopletheynowshare "Home" with. Pizzaarrived
inAmericainthelatterhalfofthe19th
centuryalongwithawaveoflargelysouthernItalian
immigrants.Soonmanyofthoseimmigrantsweremakingtheirlivelihoodoperatingbakeriesandgrocerieswhere theysoldpizzaalongsideproduceandstaple ingredients.Thefirstreal
Americanpizzeria,opened inNew YorkCityin1905byGennaroLombardi,waslocated in
Manhattan,at53SpringStreet.Aswithotherearlypizzerias, theclientelewascomposed
predominantly of southern Italian immigrants, who wanted to eat their own dishes in a
familiar and homey atmosphere. However, after World War II, when immigrants returned
fromItalywellacquaintedwithpizzaandotherItalianfoods,theyforgedanewandgrowing
market for those foods. As is the case with so many other traditional Italian foods, pizza
underwent an "Americanization" of ethnic or gourmet foods. Thanks to the American
emphasisonexcessandincreasedportionsize,aswell,possibly,asthedesireofpoorItalian
immigrants to eat more copiously than they had been able to do at home, the delicate
Neapolitan pizza was transformed. Formerly lightly embellished with tomatoes and other
toppings, it was increasingly laden with an abundance of meats and cheese, sometimes
creatingslicesweighingclosetoapound.
Other differences developed in the United States, too. The pie acquired regional
American styles, New York, Chicago, California, and New Haven the best known among
them. New York pizza is cheesy and gooey, with a high, dense border and medium-thick
crust; itcanbeboughtby thesliceorwhole.Californiastylehasavery thincrust,adorned
withanarrayoftoppingsunlikelytobefound inItaly,rangingfromgoatcheesetotandoori
chicken,to mooshuporkorbaconwithpineapples.Chicagostyleis "deepdish," prepared
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inapan,andbasedonathick-crustpizza.New HavenstyleissomewhatsimilartoNew York
pizza,butisknownespeciallyforitswhiteclams.
Today in America, what Pizza represents differsgreatly to when sucha product
eventuated generations applying past ideals are no longer being practiced. Traditions and
traditionalvaluesseemirrelevanttoday,coincidentallyinthesametimelineperiodwhenthe
art and science of making real pizza and classical Italian cookery has almost vanished
worldwideexcept Italy. Commercializationandexploitationnowseems thevirtuesapplied
inthemakingandofferingsuchproducts. Pseudoapplications,appliedbyequallyambiguous
and peripatetic producers of Italian products, for nothing more than profits is the driving
force behind face of the humble Pizza. Traditional values of the newer generationare not
beingcarriedthroughwiththetraditionalaspectsoftheirculturalheritage Eatingtraditional
Pizzaandotherfoodsalikeisnowregardedasbeingsimplyboring.Spendinghourscooking
athomeandwashingup isequallyboring. Whyspend time learningaboutanart form that
overallisdiminishingapplication,whentherearesomanyquicktogotypeofplacesreadyto
feedyouallsortsonconcoctionsinthenameofprogress-inthequickesttimepossible?
Onceahandcraftedartform,pizzainAmerica (andoftenelsewhere)isnowmass-
produced by an overabundance of pizza chains that incorporate the technological advances
featured in the monthly print-and-on-line trade journalPizza Today.In 1951, just ten years
after the Minneapolis-based members of the Totino family founded one of the first
Midwesternpizzerias,thatfamilyinitiatedthefrozenpizzabusiness.In1953,100,000stores
wereofferingrefrigeratedorfrozenpizza (Trager,1966,p.544),andatleast15,000pizzerias
similar to theTotinooriginalwereoperating in the UnitedStates.Shakey'sopened in1954,
Pizza Hutin1958,LittleCaesar'sin1959,andDomino'sin1960.
In1982, theCaliforniachefWolfgang Puck joined theCaliforniafoodrevolution
and introduced his super thincrusted, "designer" pizzas, featuring among other choices, a
smoked salmon variety. This marked the beginning of the "anything goes" upscale and
innovativepizza,completelycharacteristicofquintessentiallyAmericaniconicfoodways.
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PizzaCultureinothercountries:
Inthe20th
centurytoday,pizzaisaglobalfooditem.Afterthecommercialisationof
pizza in the American market, the wave for pizzas also reached countries such as India,
Australia,Japan,Brazilandmayothercountries. Pizzaoutletsareseeninalmosteverynookandcorneroftheworldwithwidelyvaryingtoppings.Thoughthemaindesignofthepizzais
thesame,thepizzasnowhaveanexceptionallydiversechoiceofingredients.
1.India:
Brandedpizza jointssuchasDominosand Pizza Hutentered Indiaaround1990and
todaymanysuchjointscanbeseeninmajorcitiesofIndia.Apartfrompizzabeingservedin
pizzajointstheyarealsofavouriteitemsingrocerystores,bakeries,canteens,restaurantsand
soon. Pizza isalsoreadilyacceptedby theIndianconsumersand isoneof theirfavourites.
Indianvariationsarealsobeengiven topizzassuchaspaneer tikkapizzaandchicken tikka
pizza Also, a lot of Italian restaurantsare seen in mostly the metropolitan cities of India
servingpizzainthetraditionalItalianwaywhicharealsoacceptedbytheIndianclientele.
2.Brazil:
ThecityofSao PauloinBrazilisconsideredasthe Pizzacapitaloftheworldhaving
roundabout6000pizzaestablishmentsandaround1.4millionspizzasbeingconsumeddaily.
Earlier in the1950pizzaswere madeby the Italiancommunities thathavesettled inBrazil.
Since then there has been no stop to the popularity of pizzas in Brazil.Thefirst Brazilian
pizzas were baked in the Brs district of So Paulo in the early part of the 20th century.
Traditional pizzas are still found in Italian neighbourhoods like Bexiga and Bela Vista.
Neapolitan (thick crust) and Roman (thin crust) varieties are common in Brazil, with both
traditionalversionscontainingtomatosauceandmozzarellaasabase,aswellassweet,using
banana,chocolateorpineappletoppingsbeingofferedattheendofmeal likeadessert.The
10th
of July is celebrated as Pizza day in Sao Paulo in which there are pizza eatingcompetitions held. Pizzas measuring 2 meters in diameter are prepared on this special
occasion.
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3.Australia:
Around1980s Australian pizzashops and restaurants begansellingGourmet pizzas,
pizzas with upmarket ingredients such as salmon, dill,bocconcini, tiger prawns,as well as
unconventional toppings as kangaroo, emu and crocodile. Usual Italian varieties are alsoavailable. The Australian version of pizza called Australiana havingwhich has the usual
tomatosaucebaseandmozzarellacheesewithbaconandeggisfamousthroughoutAustralia.
Sometimesprawnsarealsoaddedtoit. Pizza isalsothenameofanAustralianserialbased
onthelifestyleofthepeopleworkinginpizzajoints.
4.South Korea:
Pizza is one of the popular snacks in South Korea. Brands such asMr. Pizza and
Pizza Etangcompeteagainsttopglobalisedbrandslike Pizza Hut,Dominosand PapaJones
offering traditionalaswellas localvarietiesof toppingssuchasbulgogianddakgalbi.The
Koreanstylepizzaisverycomplicatedwithnontraditionaltoppingslikecornpotatowedges,
sweetpotato,shrimporcrab.Mr. Pizzaoffersasuper-deluxe Grand Prixpizzatoppedwith
Cajun shrimps, bellpeppers, olives and mushroom on one side and potato wedges, bacon,
crushedtortillachipsandsourcreamontheother.Alsoapotatomoussefilledcookiedough
crust sprinkled with pumpkin seeds, raisins and sunflower seed is made which is usually
dippedinblueberrysauceandeaten.AlotofItalianrestaurantsservingpizzainatraditional
way are seen in Seoul and other major cities. On the northern side of Korea Pizza is an
upcomingdelicacywithitsfirstpizzeriabeingopenedintheyear2009.
5.Israel:
In Israel basically pizza choices reflect on various cultures. Pizza joints like Sbarro
areopenedatboth Kosheraswellasnon-kosher locationsprovidingpizzasaccordiontothe
religiousorratherculturalrequirement.Thepizzasatkosherlocationseitherhavenomeator
useimitationofmeatbecauseofthedietaryprohibitionoftheJewishreligionagainstmixingmeat and dairy products basically cheese. Pizza joints are closed during the holiday of
Passover when no bread products are allowed. Difference in Israelian pizza can be noticed
becauseofbecauseofvery largeportionofvegetabletoppings likemushrooms,onionscorn
orlabane [strainedyogurt]andmiddle-easternspiceslikezaatar.
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Frozen Pizzas:
Intodaysworldalotofsupermarketsorgrocerystoresprovidefrozenpizzaswhich
onecaneasilyconsumebutheating it in the microwaveforacoupleofminutes.Due to the
improvisation intechnology itisnowpossibletoovercomeproblemssuchaspreventingthesauce to get mix with the dough and also producing a crust that can be easily frozen and
reheatedwithoutbecomingrigid.Modificationincornstarchisusedasabarrierbetweenthe
crustand thesauce. Earlier thebasewaspartiallybakedand the toppingswerepre-cooked.
Now,therearefrozenpizzaswithraw ingredientsandself-risingcrust.Manytakeandbake
pizzeriasprovideitscustomerswithuncookedpizzaswhichthenthecustomerscangohome
andcookinjustamatteroftime.Suchpizzasaremadewithrawingredientsandthensoldto
thecustomerstobakeontheirown.Thiscultureoffrozenpizzasisverypopularespeciallyin
metropolitancitieswherethepeoplehaveverylesstimeornotimetocooktheirfood.
Dominos PizzaCulture- Pizzasaucesintheveins:
WeliveforthethrillofbeingfastandniceDaveBrandon,CEO,Dominos.
Dominos Pizzasare recognisedas the world leaders in pizza.Their culture isagainst
thethinkingofworkbeinganthesisoffun.Dominosmottoisto Sellmorepizzaandhave
more fun. They makeand sell pizzas for livingand that is their funand theirculture.The
Dominoscultureprovidesinitselfahealthyatmosphereforallitsteammemberswhichboost
them to give their best. Dominos are well aware of the fact that pizza industry is a quick
service industryandalsoacompetitiveone.Theirpizzaseveryyearcompetewithnotonly
otherpizzabrands butalso regionalpizzas fromvarious countries,so they try to give their
best.
AboutDiversity:
Dominosculturebelievesthemoretheircompanyreflectstheneighbourhoodswhere
they do business, the greater theircompetitiveadvantage will be. They believe richness of
diversityintheworkplacestimulatestheworkenvironmentand,inturn,stimulatescreativity
andinnovation.Alsotheyarestronger,moreeffectiveandmoreprofitablebecauseoftheuse
allthehumanresourcesoursocietyhastooffer.
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Valuesand Philosophy:
DominosMissionStatementandGuiding Principlesmakeupthecorecommitments
thatgoverntheirbusinessdecisions.Commitmenttodiversitysimplystates:
Dominos Pizza is committed to an inclusive culture which values the contributions of our
customers,teammembers,suppliersandneighbours.
The cornerstones of their diversity philosophy will be clearly communicated to each team
member,withapromisethatallarecommittedtoprovidinganenvironmentinwhich:
y Teammembersaretreatedfairly.y Team members are recognized and rewarded based on ability and merit for their
contributions. y Teammembershaveequalaccesstoopportunityforgrowthandadvancement.y Team members respect each other and are free from harassment, discrimination, and
intolerance.
y The managementanddevelopmentofour team members isrecognizedascrucial to thesuccessofthebusiness.
Pizzaasapopularculture:
Pizza has been featured as a major element in several mediums in popular culture.
Thereare several worksof fiction where the main character delivers pizzas, includingTom
Wolfe's novel Im Charlotte Simmons (2004) andNeal
Stephenson'spostcyberpunknovelSnowCrash (1992), which positsa future inwhich pizza
delivery is organised by theMafiaas one of the US's two major industries. Several feature
films also use pizza delivery prominently; including the 1984 comedyDelivery Boysand
theSpike Lee1989film Do the Right Thing. In the2000 an science fictioncomedy
film Dude, Where's My Car?, about marijuana-taking protagonists Jesse and Chester are
pizza delivery guys, but they are revealed to be stealing pizza from the company for their
ownmunchingpleasure.Inthecaseofotherfilms,useofpizzadeliveryhasbeenregardedby
critics as "overly integrated product placement". Heather Boerner criticized The Haunting
Hour Volume One: Don't Think About It (2007) for its over the top use of Papa John's
Pizza.Shewrote, "NotonlyisthepizzadeliveryguyincludedinmorethanhalfoftheDVD,
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butthelogoispresentandthekidsareshownmunchingecstaticallyonthepizzaattheendof
the movie. They even say things like, 'What great pizza!' and something along the lines of
'Thatdeliveryguysurewasnice!'It'senoughtomakeacommercial-consciousparentgag."
Pizza delivery hasalso been the subject ofmany films,even to the point of being the
subjectofsuchfeaturelengthfilmsas Drivers Wanted and Fat Pizza:TheMovie, aswell
as Pizza:TheMovie.
Critique:
Pizzainthismodernworldhasbecomedaglobalfooditemwithnearlytheentireworld
being its market.Itsa topnotchfavouriteof thechildrenaswellasamong theadults. Plus
thephenomenonofgettingpizzajustataclickofmouseoracallhasmadeitoneofthemost
consumeddelicaciesaround theworld.Also,pizza jointswhichnotonlyprovide takeaway
facilitybutalsoprovidestheconsumeraplacewheretheycansitandhavetheirpizza,have
madesuch jointsaplaceofsocialising.Alsobecauseofwidechoices inpizzasonecanget
any typeofpizzayouwantwith thedesired toppingataveryconvenientprice. Pizza joints
havebecameaverypopularplace whereonecanhavehisproper meal in thisworldwhere
timehadalmostbecomeascarcity.
This wide PizzaCulture not only provides pizza to the common people but also take
careabouttheirreligiousperspectivebyprovidingpizzasaccordingtoonesreligiousneeds.Special ingredientsofaparticularregionareaddedastoppingswhichhashelpedthepeople
to connect with the pizza culture. Indeed the pizza culture had cared about its clientele by
standup to theirneeds.Agreatshareabout the emergenceof thispizzaculturegoes to the
commercialisationdonebytheAmericansbymakingafoodstufffromanotherreligiontheir
own.
Butifhistorytellsusonething- "Whatgoesaroundcomesaround"-andtherewillbe
peopleofnonItaliandecentwhowillbecomeexpertsinastudy,thatisindangerofbeing
losteveninItaly-SanMerinoandLimoneItaly,aregivingupsecretstolongevitywithout
medicalintervention,basedoneatinghabitsthatsomanywesternexpertshavetoldusfor
manyyearsisnogoodforus.
MaybetheItalianClassicalandtraditionalapplicationofcookery,dietandingredients,
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eventhatasappliedtothehumblepizzamayrebound-Italian Pizzamaystilloncemore
becomerelevant.
Conclusion:
DespiteofPizzaCulturebeenaverydiverseandarichculture,thisculturehas
completelychangedtheoutlookofpizzaasitwasinthetraditionalItaly. Pizzahasbecomed
commercialised. Peoplebelievearealpizzaiswhattheyareservedinthemodernpizzajoint
whichisnotatalltrue.Commercialisationhascompletelyaltereditintoabusinessmodel
withoptionsincrust,toppings,seasoningandsoonandthustheactualpizzawhichwas
servedearlierislostsomewhereinthiseraofcommercialisation.
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2.Sloman, Evelyne.The PizzaBook: EverythingThereIsto Knowaboutthe World's
Greatest Pie.New York:TimesBooks,1984.
3.Trager,James.The FoodChronology:A FoodLover'sCompendiumofEventsand
Anecdotesfrom Prehistorytothe Present.New York: Henry Holt,1995.
4.Anderson,Burton.TreasuresoftheItalianTable.New York: WilliamMorrow,1994.
5.Behr, Ed. "PizzainNaples." TheArtofEating22 (Spring1992):114.
6. Piras,Claudia,and EugenioMedigliani,eds.CulinariaItaly.Cologne,Germany:
Knemann-Verlagsgesellschaft,2000.
7.Romer, Elizabeth.Italian Pizzaand HearthBreads.New York:Clarkson Potter,1987.
8.Rosengarten,David. "PizzaNowinNew YorkCity:TheNewReality." Rosengarten
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9.DelConte,Anna.TheGastronomyofItaly.New York: Prentice Hall,1987.
10. Field,Carol.TheItalianBaker.New York: HarperandRow,1995.