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Research Publications (Management Sciences)

Permanent URI for this collectionhttp://ir-dev.dut.ac.za/handle/10321/217

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Author: search.filters.author.Giampiccoli, AndreaSubject: search.filters.subject.Food

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    Globalisation and convergence of food taste in the case of South African pizza
    (AJHTL, 2016) Balkaran, Rishi; Giampiccoli, Andrea; Mtapuri, Oliver
    Globally food is central to cultures and this brings uniqueness and diversity to global cuisines. The aim of this article is to analyze the contribution of globalisation to convergence/divergence of food taste using pizza as a proxy. To that end, the article specifically makes comparisons between pizzas from Italian cookbooks with South African and franchised United States ones. The article is primarily based on secondary data. The article posits that beyond pizza names, the impact of globalisation has been profound on the culinary and gastronomic landscape using the South African pizza as a case in point. Franchises have adapted menus as a strategic way to penetrate new markets. This has been done through the adoption of local ‘geographic’ names to name the pizzas and the introduction of local varieties of pizza. The article also observes patterns of uniformity and dis-uniformity of food production, the standardisation and de-standardisation of pizza to produce adulterated versions, changes in consumption patterns and lifestyles and the replacement of local cuisines and homogenisation of tastes via the migration of pizza. Pizza has morphed and universalised to become an everyday food through the ‘pizzarisation’ of gastronomies throughout the world. Global firms through their franchises can influence the speed and direction of changes in menus, eating patterns, taking out, or eating on site, regularity of eating, eating with bare hands or utensils and so forth.
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    Community-based tourism and food : towards a relationship framework
    (AJHTL, 2016) Mnguni, Mzobanzi Erasmus; Giampiccoli, Andrea
    Tourism is currently a growing sector of the economy and its possible relevance in community development is acknowledged. Within tourism CBT has been advanced to counteract negative effects of mass tourism and as a strategy to facilitate disadvantaged community development. Food tourism is also on a growing trend. Literature related to food and catering in CBT is present however, a general framework of relationships between CBT development and food seems absent. Based on the relevance of these tourism forms this article, which is based on extant literature, aims to propose a relationship framework between CBT and food. The article advances that it is important to understand the various aspects of the relationship between CBT and food to enhance the chance of growing (scaling-up) CBT entities through the combined community-based food tourism (CBFT). Thus various issues relevant to this framework are mentioned such as matters related to food as a tourist attraction, to food production and selling, to food standards in CBT. Whilst not pretending to be fully comprehensive, the article advances the need to comprehend food in CBT from various angles.