Wk 2

I am a graphic designer exploring traditional and contemporary foodways, through the case studies of immigrants in New Zealand.

Ideas to explore

1. How have different immigrant cultures within New Zealand adapted their recipes according to the availbility of ingredients?
2. How does the fusion of cultures affect the traditions of foodways. 
3. How do we distinguish between authentic and stereotype 

Ugly Delisious Ep 1 - Pizza (Netflix Series) 

It this episode pizza was explored, from tradional Napolitian to New York pizza and pizzeria in Japan. 

As immigrant cultures spend more time in the new country their culture becomes watered down as it is incluenced by their surrounding culture. Italian American have become American Italians. In food this leads way for more fusion between cultures in cusine. 

Italian > Italian American > American Italian > American

Authenticity is great when you visit the place of origin, "but America is a melting pot of cultures so I don't see the problem melting cusines together" 22.04 - Austrian Chef Wolfgang Puck making Pizza in America. 

The problem with trying to be authentic when cooking is that it can comprimise freshness. For example Napolitain Pizza requires tomoatos and buffalo mozzerella from Naples, but if freshness is everything, then doing this may ne authentic but not as fresh as if you used versions of these ingredients from your own region. 

"Giving up these traditional ingredients was hard, for me as an Italian Immigrant I so wanted to be  Italian, I so wanted to feel Italian" Christian Puglisi - Italian immigrant Pizza chef  in Copenhagen. 

He now makes his own mozzerella and uses sourdough for the base. 29min

Often taste is what you grow up on "I went to an authentic chinesse restaurant and I found it terrible, it wasn't what I was used to" 35min.