| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Research Abstract |
The objective of this study is to clarify the background behind the rapid development of Italian restaurant business in Japan in both quality and quantity. The reason Italian restaurants in Japan provide food of such high quality can be attributed to the fact that many Japanese chefs acquire their skills in Italy. It became common from the late 80s onward for Japanese chefs to travel to Italy to learn the local cuisine. The 80s was a period in which the interest in Italian cuisine heightened among the Japanese population, and was also the period in which Italian haute cuisine came into the international spotlight. Thereafter, the acceptance of foreign workers in Italy became gradually regulated, but the demand for Japanese chefs in restaurant businesses in Italy has increased. This study explored the characteristics of a path-dependent development of Italian food business in Japan by focusing on the establishment and changes in the training system of Japanese chefs in Italy.
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