Oral histories of Japan's Italian food business and the cooks

本研究的目的是阐明日本意大利餐馆业在质量和数量上迅速发展的背景。日本的意大利餐馆之所以能提供如此高质量的食物，可以归因于许多日本厨师在意大利获得技能的事实。从80年代后期开始，日本厨师前往意大利学习当地美食变得很普遍。80年代是日本人对意大利料理的兴趣高涨的时期，也是意大利高级料理进入国际聚光灯下的时期。此后，意大利对外国劳动者的接受逐渐受到管制，但意大利的餐饮业对日本厨师的需求有所增加。本研究以日本厨师在意大利的培养体系的建立和变化为研究对象，探讨了日本意大利餐饮业发展的路径依赖性特征。

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.