Dream Of Eating Pizza W/ Added Flavorings Pizza,the dream of the poor (original) (raw)
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First and foremost, I would like to thank my mentors, Harry Stecopoulos and Doris Witt, without whom this project would not exist. Both of you have provided intellectually rigorous feedback and continuous encouragement throughout the entire writing process, and have shaped me into the scholar I am today. I also extend my deepest thanks to Loren Glass, Bluford Adams, and Miriam Thaggert for contributing their valuable time and energy to this project. I am incredibly lucky to have so many wonderful women in my life-too many to name.
La cucina futurista – a call to culinary revolution, an artwork, or the death throes of Futurism
La Cucina Futurista – a call to revolution, an artwork, or a cynical prank? Marinetti's Manifesto della Cucina Futurista, infamous for demanding the abolition of pastasciutta, was published in Turin's Gazzetta del Popolo in December 1930. This was nothing less than a call to revolution against the sexual, physical, and mental lassitude caused, it was claimed, by the Italian predilection for pasta. Full-speed ahead, the futurists opened the Taverna del Santopalato in Turin in March 1931, swiftly followed by banquets in Italy in France. And putting flesh on these aspirational bones, formulae (recipes) appeared in La Cucina Futurista published in Milan in 1932. While the Manifesto's railing against pasta could make political sense given the shortage of wheat in Italy, coupled with Mussolini's drive to develop domestic rice growing – futurists were great supporters of il Duce – the shock doctrine proffered no practical alternatives in either banquets or recipes. Instead it flew off on extraordinary tangents including chicken with ball-bearings, and aerofood (black olives, fennel hearts, kumquats – with sandpaper, silk, and velvet). The taverna and subsequent banquets featured equally bizarre concoctions in futurist environments, along with sounds, poetry, light, and scents - early performance art. But this must be seen in the context of national and international economic depression; the famine affecting more than half the population; the medieval lives of agricultural workers; and, referencing pasta, the urban poor majority couldn't afford flour, while the wheat-growing peasants had no choice.
Philosophy Pizza: On the Possibility of Trans-Cultural Pizzas and/or Philosophy
Asian Studies, 2022
The history of pizza is shrouded in mystery. Competing interpretations of the exact origin, development, and even etymology are as diverse as pizzas themselves. What is certain, however, is that from various types of flatbread meals popular among soldiers and poor workers emerged some standards. Certain experts were then able to refine the process and carefully combine ingredients. The key to this tradition, as well as its popularity around the world, is found in the core elements developed by such pizzaiolos. But this has all changed, and contemporary pizza is no longer topped with whatever just happens to be available, as in the flatbreads of old. Nor does it have to adhere to the standards set forth by experts on taste. Today there are Hawaiian, chocolate, and even fruit pizzas. There are pizzas with cauliflower crust, smashed chicken "bread" and pizzas topped with 24 karat gold. And perhaps most importantly, customized pizzas-pizzas that are designed by the consumer with no regard for anything but their own momentary desires. We think this represents a twofold problem, in terms of both approach and of carrying on tradition, and also think comparative philosophy is just like pizza.
Future Market of Pizza: Which Attributes Do They Matter?
Agris on-line Papers in Economics and Informatics, 2016
Pizza is eaten all over the world because of its simplicity and taste. Given its importance in the Italian diet, this paper provides a qualitative insight into fresh pizza consumption for the first time. This study deals with the perception of pizza attributes in Italy focusing on the main drivers of consumer acceptance of the traditional Margherita pizza, and analyzing in addition consumers' preferences for novel types of pizza in the marketplace, such as those made with organic, low calorie or frozen ingredients. The results show how respondents firstly prefer to eat traditional pizza and mainly prefer organic ingredients leading Italian consumers to perceive them more positively than conventional ones. Furthermore, despite the frozen pizza market being fairly well-established in many countries, the study finds a strong propensity to buying fresh pizza in the traditional market. The role of low calorie pizzas appears to be limited despite consumers being quite interested in this type of product. The novelty of this paper is to fill the knowledge gap about new typologies of pizza available in the marketplace, by exploring consumer preferences for and perceptions of a traditionally made product in a traditional producer country. The study will also offer managerial-oriented implications to help pizza producers develop new strategies for better identifying the ongoing demand of pizza consumers both for traditional and new typologies.
Exploring gender differences in the Italian traditional pizza consumption
ECONOMIA AGRO-ALIMENTARE, 2019
The studies on gender differences in food consumption have experienced a deep and remarkable development from several perspectives. Many studies have been addressed to highlight whether differences exist among males and females in purchasing behaviors or consumption for specific food products but no study pizza consumption segmented by gender has been carried out. This study evaluates gender differences in the consumption of traditional Italian pizza. For this purpose, a quantitative study was conducted on a representative sample of Sicilian pizza consumers. Our findings showed that there exist any gender differences in pizza consumption that appear to be strongly related to preferences for sensory attributes such as "smell", "appearance", "crunchiness" as well for "price". Our findings show that gender differences can significantly influence the buying process of this traditional Italian food, and they have important implications for the food industry since gender differences should be taken into account in new formulation and characterization of pizza.
British Food Journal, 2019
Purpose The purpose of this paper is twofold: first, to investigate the role of the main socioeconomic and demographic factors in affecting the consumption frequency of specific food categories with a view to highlighting differences across population segments. Second, to analyze whether socioeconomic status (SES) is ultimately related to the overall level of adherence to the Mediterranean Diet (MD) of the Italian population. Design/methodology/approach Data were obtained from the Italian Household Survey covering about 36.000 individuals (18 years old and older). The Household Survey includes questions aimed at eliciting the consumption frequency of the main food items of the MD pyramid. Moreover, to assess the degree of adherence to the MD, the authors constructed an index (MDI) aimed at reflecting how much individuals follow the MD pyramid recommendations. Findings The results show that both socioeconomic and demographic factors play a relevant role in affecting the consumption f...
Pizza “Grandiosa” and Norwegian culinary traditions
Scandinavian Philology
When it comes to the harmful effects of globalization on Norwegian traditional values, one often draws on the example of the pizza “Grandiosa” phenomenon. Not only the daily assortment of dishes, but also traditional Christmas fare gave way to the “Grandiosa.” Experts in the field of culture and cultural heritage show much interest in this phenomenon; it is also addressed in Norwegian fiction, mostly as something ignoble. The change in Norwegian tastes that happened with this pizza is called the “revolution in eating habits.” Researchers render it impossible to find a rational explanation of this phenomenon. However, the traditional Norwegian cuisine is rather ascetic, with preference to universal dishes, which is easily explained by difficult natural conditions. And in our days, the lack of time dictates the extra need for universal dishes that combine components of the first and the second, as well as a side dish, and which do not require much time for cooking. Frozen pizza is per...
Geoforum, 2013
In the past decade, progressive public health advocates and food justice activists have increasingly argued that food deserts, which they define as neighborhoods lacking available healthy foods, are responsible for the diet-related health problems that disproportionately plague low-income communities of color. This well meaning approach is a marked improvement over the victim-blaming that often accompanies popular portrayals of health disparities in that it attempts to shift the emphasis from individual eaters to structural issues of equitable development and the supply of health-inducing opportunities. However, we argue that even these supply-side approaches fail to take into account the foodways-cultural, social and economic food practices, habits and desires-of those who reside in so-called food deserts. In this paper, we present five independently conducted studies from Oakland and Chicago that investigate how low-income people eat, where and how they shop, and what motivates their food choices. Our data reveals that cost, not lack of knowledge or physical distance, is the primary barrier to healthy food access, and that low-income people employ a wide variety of strategies to obtain the foods they prefer at prices they can afford. This paper speaks to academic debates on food systems, food movements and food cultures. We hope that progressive policy makers, planners and food justice activists will also draw on it to ensure that their interventions match the needs, skills and desires of those they seek to serve.