FROM ITALY TO THE BIG AMERICA: THE HISTORY AND JOURNEY OF PIZZA THROUGH MIGRATION ACROSS THE BORDER

Abstract

This paper track the historical evolution of Pizza from its origin in the 18th century that finally made its way to the United State using the theory of Gastronomic transnationalism to fully understand on how a simple food can be transformed, reinterpreted and finally localize across the border and made a big impact in other country like Pizza from to Italy to America, the research use the research method of qualitative and literature study that is based on historical events, documents interpretation, the study find how Italians migrate from Naples to the United state, explaining the how pizza was first made and finally was brought by Italian immigrant to the united state through migration with many several factors, from living condition and economy, how the story of queen Margherita that was served a pizza based on the Italian flags and name it after herself in an honor of the food created a huge impact for the Italian also the challenges that Italians has to go through in order to even step foot on America and made it their Identity faced with racism, suspicion of crime, the creation of the first pizzeria in the united stated that was first established by the Lombardi`s family in New York that soon evolve into a big cultural identity for America, making pizza the most consume food for its simplicity and how convenience it is that play a vital role in the necessity for the American citizen, the rise of chain food restaurant that helps the popularization of Pizza like Domino`s and Pizza Hut made a big impact in the state, how the transformation of Pizza through out the centuries and even create a crisis for its authenticity because on how pizza was made very differently from its origin resulting on the creation of Associazione Verace Pizza Napoletana (AVPN) that has the job to preserve at least an authenticity for Neapolitan Pizza, establishing that every pizzeria that wanted to serve Neapolitan pizza need to be certified not just the food but the pizza maker or pizzaiolo also need the approve from the AVPN for it to be able to serve the people real authentic Neapolitan Pizza, the hybridization soon became not a threat and was seen as a identity for both country for its combination of Italian tradition and culinary culture in America creating a understanding for both parties and finally seen as a mutual agreement.