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This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.

Produktbeschreibung
This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.
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Autorenporträt
Rossella Ceccarini, Ph.D.(2010) in Global Studies, Sophia University, Tokyo, is interested in interdisciplinary and ethnographic research, sociology of work and occupations, food studies and cultural studies.