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

这项研究的目的是阐明意大利餐饮业在日本快速发展的背景，无论是质量还是数量。日本的意大利餐馆之所以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了他们的技能。从80年代末开始，日本厨师前往意大利学习当地美食变得司空见惯。80年代是日本民众对意大利料理兴趣高涨的时期，也是意大利高级料理走进国际聚光灯下的时期。此后，意大利对外国工人的接受逐渐受到监管，但意大利餐饮业对日本厨师的需求有所增加。本研究通过对日本厨师培训体系在意大利的建立和变化的研究，探讨了意大利餐饮业在日本的路径依赖发展的特点。

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.