gastronomy and pizza culture

8/7/2019 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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Bibliography:

1.Schwartz,Arthur.NaplesatTable.New York: HarperCollins,1998.

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

Report1,no. 7 (January 7,2002):1519.

9.DelConte,Anna.TheGastronomyofItaly.New York: Prentice Hall,1987.

10. Field,Carol.TheItalianBaker.New York: HarperandRow,1995.

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