Tag Archives: culinary arts

Site Proposal

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Suzanne Lee
2/9/09
Anth 319

***Sorry this is longgg, Joey! Its kind of a weird format because I based it off of the textbook…
A Passion for Pizza: An Ethnographic Study of Pizza Shop Culture and the Artistic Aspects of its Success

Summary: This study proposes to discover the intricacies behind the popular setting of neighborhood pizza shops and the artistic elements associated with pizza making, as well as those needed to create a casual environment that is expected of pizza shops. This will be accomplished by “making strange” with this familiar scene, specifically at D’Allesandro’s and Andolini’s, two popular pizza shops in downtown Charleston, SC. Research will be conducted through observation, interviews, film, photography, and hopefully participant observation. It is expected that the outcome of this study will inform the public of the details, talent and pride behind what is often considered to be an informal and perhaps “unimportant” practice that is taken for granted in American culture.

Rationale: This study is worthy of research because there have not been any extensive projects completed on this specific topic. The study is also a reflection on trends in American society, which is a common basis for research. In this trend, pizza shops and the performance of their employees are seldom recognized as noteworthy. In fact, society often considers people associated with this business to be lazy or unprofessional due to the laid-back environment associated with their work. Yet, Americans are incredibly reliant on pizza shops, in particular their delivery service, which is a reflection on how much Americans desire and crave pizza. The culture of pizza shops and the art behind their tasty creations are greatly taken for granted by those who have come to expect this service as a norm or standard in American culture. This study will uncover the dynamics of keeping a business local and popular, and reveal the rivalries that exist between the shops who accomplish this best. It may also heighten the general public’s awareness about the unknown and seldom recognized artistic aspects of pizza shop culture, reducing the stereotypes of a skilled and interesting group who have been forgotten amidst the expectations for their services.

Conceptual Areas of Inquiry: This study hopes to inquire about the untold aspects of pizza making and pizza shop culture through their unwritten rules and routines. This may include the “art” of making a pie, discovering whether a hierarchy exists between cooks, delivery drivers and servers, how to maintain the casual environment that is expected from a pizza shop, the rivalries that can exist between similar businesses, stereotypes associated with the occupation, the presence of secret ingredients or recipes, and how entertainment and décor play a role in establishing a popular pizza shop.

Hypotheses/Research Questions: There is no formal hypothesis for this study, given that the objective is to interpret and discover the feelings and ideas about pizza culture that are held by its members. Research questions include:
–    Do employees feel that making pizza requires talent? Would they consider it creative or a form of “art” by any means?
–    Do employees think that customers who eat pizza in their shop have a different experience from eating at a corporate/chain pizza shop or eating a delivered pizza in their home? If so, what elements are needed to make this experience possible?
–    How do employees feel that they are stereotyped when working at a pizza shop? Do they, themselves, take their job seriously? What sort of pride is associated with working at “their” shop?
–    In such a laid-back environment, how is authority established among employees?
–    Do hiring managers consider a certain type/style of person that they think will uphold the image of the pizza shop when choosing future employees? Does a certain type of person eat at the shop? Is it a welcoming environment for the general public?
–    How do employees attempt to expand people’s view on various types of pizza instead of sticking to the popular cheese or pepperoni? Do they think there’s a limit for creating new pizzas that are too strange or unexpected, regarding topping combinations?

Methodology, Protocol, and Logistics: The selected research methods will produce data that address the study’s goals by maintaining focus of the main objectives. The protocol for this study involve confidential interviews, photography, voice recording and film taken after consent from the subjects, respectful observation, and frequent reminders that subjects are participating by choice and are free to leave the study at any time.

Analysis: Analytic procedures will include reviewing voice recordings, transcriptions, and answers to written interview questions and surveys, as well as interpretation of the subject’s comments, responses and attitudes to assess their reliability and the validity of the information they provide as a legitimate source of insight into pizza shop culture.

Field site proposal

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Morgan Furr
Field site Proposal
February 10, 2009

I propose my field site to be in a broad sense, the lowcountry of Charleston, and perhaps further out, to St. Helena, where I will hopefully conduct interviews and research among Gullah cooks. I would like to focus my research project on Gullah cuisine from around the coast of South Carolina and how this type of food, locally known as lowcountry cuisine, has shaped the Charleston community. I would also like to explore how this specific kind of food has come to represent Charleston as predominately as we see today.
I know there has been a lot of research done on the Gullah Geeche people, focused mainly on the basket weaving techniques they are so famously known for. I would like to shift that focus to food and pay it the attention I believe it deserves, mainly because Gullah influence is just as prevalent in food as it is in baskets around Charleston, South Carolina. Not only do I want to tell a back story I think deserves to be shared, but I am also very interested in the actual ingredients, recipes and preparation of the meals. These elements are intriguing because I personally love to cook, watch other people cook, and taste the finished product, so I would enjoy seeing, first hand, how this art is created.
This project will be challenging for a few reasons, the first I believe will be access to such history. There might be a bit of hesitation to share special traditions and family recipes that are traditionally passed down family lines with a total stranger. Entrée will prove to be an obstacle. Also, the St. Helena location might be a little difficult because I won’t have many weekends to spend out there for hours at a time. The fact that it is not in the immediate Charleston area is tough too. This just means I will have to be prepared when I do actually visit (if I’m allowed to interview) and be ready to collect as much information as I can while I’m there!
One of the best aspects of this subject is opportunity during the presentation at the end of class to creatively share my research. I may cook something I have learned to make through my time with my resources, or try in some other way to physically share some of the food most important to the Gullah people and the region around Charleston. This would be an excellent testament to what I learned, and while we ate, I would discuss what the meal meant to the Gullah groups and to us now, as modern Charlestonians.
I hope this will be a surprising and thought provoking project on a group and their heritage which unknowingly affects everyone and everything around us. I am excited to begin researching and collecting data.

Project idea revision

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by: Morgan

I would now like to change my project from dance therapy to the culinary arts, specifically lowcountry cuisine in Charleston. Explore why we have the unique and delicious specialties such as shrimp and grits, hoppin’ john, etc and why they are so important to the culture of Charleston. Some of the research could include attending the Food and Wine Festival, interview local chefs, and maybe take a cooking course in focused in lowcountry food.