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An Exploratory Study of the Historical Development and Trend Analysis of Restaurant Cuisine

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An Exploratory Study of the Historical Development and Trend Analysis of Restaurant Cuisine AN EXPLORATORY STUDY OF THE HISTORICAL DEVELOPMENT AND TREND ANALYSIS OF RESTAURANT CUISINE By ANGELO A. CAMILLO Associate Degree in Hotel and Restaurant Services Italian State Technical Institute Scuola Alberghiera Grand Hotel Flora Sorrento, Italy 1970 Bachelor of Art in Hotel Economics Heidelberger Hotefachschuhle Heidelberg, Germany 1981 Master of Business Administration San Francisco State University San Francisco, CA 2003 Submitted to the Faculty of the Graduate College of the Oklahoma State University In partial fulfillment of The Requirements for the degree of DOCTOR OF PHILOSOPHY May, 2006 COPYRIGHT By ANGELO A. CAMILLO May, 2006 ii AN EXPLORATORY STUDY OF THE HISTORICAL DEVELOPMENT AND TREND ANALYSIS OF RESTAURANT CUISINE Dissertation Approved: ________________________________________________ Dr. Patrick J Moreo Advisor ________________________________________________ Dr. Bill Ryan ________________________________________________ Dr. Woo Gon Kim ________________________________________________ Dr. David D’Andrea ________________________________________________ Dr. A. Gordon Emslie Dean of the Graduate College iii DEDICATION I dedicate this work: To: my parents Donato Camillo and Carolina Alfieri who did not live long enough to celebrate the achievement of my ultimate academic career goal, and who have encouraged me to strive not to be good but the best I can be, always. To: my wife Maggie for her love, understanding and support in reaching my dream and for her perseverance and power of conviction in convincing me that I should never abandon what I set out to accomplish To: my sister Francesca who has always been there for me and for playing the role of mother during my childhood To: my daughter Isabell who has always been proud of me and my achievements To: my elementary school teacher, Enrico Fioretti who guided me for five years through the first steps of my educational career which was the building block of my achievement today iv To: Reverend Don Peppe Di Stefano, my pastoral guide. Without him I would have not embarked in the hospitality career and traveled the world. He guided me and taught me to have faith and never to be afraid. AKNOWLEDGEMENTS I would like to take this opportunity to sincerely thank all individuals who have helped me in this effort. Primarily, I would like to thank my Chair Professor and mentor Dr. Patrick J. Moreo. His guidance and support all throughout my Doctoral education has been priceless in helping me develop as an educator, a researcher and to learn to have patience. Dr. Moreo continues to give me the crucial support I need and to be there for me whenever I need such a support. I would also like to sincerely thank Dr. Bill Ryan for teaching me his theory of the reversed pyramid: “Angelo narrow it down” he used to tell continuously. A special thanks to Dr. Woo Gon Kim for his patience in discussing the statistical process, over and over until I clearly managed to do what was the best for my research. A special thanks to Dr. David D’Andrea who took time to discuss with me part of my dissertation in a little square in Venice Italy and who inspired me by looking at the historical buildings surrounding us during a pleasant afternoon in June of 2005. In that moment I too wished to be remembered in history with a scholarly contribution to my native country, Italy. A very special appreciation to Dean Knaub for her support and for teaching me how to smile, by watching me through the windows of my laboratory, even if that day was not the most pleasant day of the week. Special thanks go to Dr. Joseph Messina and Dr. John Dopp, professors of my MBA course who have believed in me and have v encouraged me to pursue a doctoral degree; I would have not made it if it was not because of them. My sincere appreciation also goes out to Dr. Kyung Ah Lee for her assistance and support during my residency at the university and during my time in Korea for her guidance in outlining the completion of my research. My appreciation also goes to my friend Christina Taboryski for her support during important times in my life. I cannot forget to thank my dear friend Don Wood for continuously sharing his opinions with me; whenever I needed one he was there for me. I like to thank Heidi Hoart for spending unforgettable social time at her house and for letting me relax my mind from time to time. At this stage, I would like to recognize the endless support of my wife and her family for being my family and for being there for me. A kind word of appreciation goes to my colleagues and friends particularly Sharon Gallon, Kelly Way, Cheryl Lafave for their support and understanding during the past three years. vi TABLE OF CONTENTS Chapter Page I INTRODUCTION…………………………………………………….... 1 Assumptions............................................................................................. 2 Purpose of This Study…………………………………………………. 2 Problem Statement….………………………………………………… 2 Significance of This Study…………………………………………….. 4 Research Questions…………………………………………………….. 5 Definition of terms…….………………………………………………. 5 II LITERATURE REVIEW………….………………………………….... 12 Background…………………………………………………………….. 12 Human evolution and development of eating culture………………….. 13 History of Culinary Evolution in America………………….………….. 14 History and Evolution of Italian Cuisine in Italy………………………. 19 Historical Chronology of Italian Cuisine………………………………. 20 Historical development and influence of Italian cuisine on American eating culture …………………………………………………………... 26 The origin of the restaurant…………………………………………….. 30 Historic timeline of restaurant, past, present and future food trends…… 33 Historical development of Italian restaurant in America......…………… 42 Chronology of oldest Italian restaurants in America…………………… 43 Chronology of pizza evolution in America…………………………….. 47 World wide dispersion of Italian and Italian style restaurants…………. 47 Contribution from related businesses made by Italian immigrants……. 51 Chronology of culinary schools in America and significant events in American Culinary Education.................................................................. 55 How do Italians in Italy perceive the Italian – American Cuisine in the 57 U.S. .......................................................................................................... How do Americans feel about Italian cuisine in Italy? ………………… 60 Dispersion of Italian restaurants in the U.S. …………………………… 62 III METHODOLOGY…………………………………………………….. 64 vii Background……………………………………………………………... 64 Organization of the study……….………………………………………. 65 Research Design………………………………………………………... 66 Population …………...…………………………………………………. 66 Sample………………………………………………………………….. 67 Procedures………………………………………………………………. 68 Instruments for the Focus Group….………………………….……….. 71 Instruments for the Survey 72 Demographic data………………………………………………………. 73 Data Analysis…………………………………………………………… 74 IV RESULTS AND DISCUSSION………………………………………... 75 Results form the focus group…………………………………………… 76 Results from literature review………………………………………….. 76 Statistical results from the survey…………………….………………… 77 Response rate…………………………………………………………… 77 Respondents demographics…………………………………………….. 79 Participants response rate by State of residence……………..…………. 79 V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS….…... 92 Introduction……………………………………………………………... 92 Purpose of the study…………………………………………………….. 92 Contributions……………………………………..…………………….. 93 Summary of major findings………...………………….………………. 94 Specific findings from research questions..……………………………. 95 Conclusions………………………………..…………………………… 102 Limitations……………………………………………………………… 103 Implications…………………………………………………………….. 105 Future recommendations……………..………………………………… 108 BIBLIOGRAPHY…………………………………………………………………. 109 viii APPENDIXES……………………………………………………………………. 121 APPENDIX A: APPROVAL FORM FOR RESEARCH INVOLVING 121 HUMAN SUBJECTS (IRB FORM)………………….. APPENDIX B: QUESTIONNAIRE……………………………………. 128 ix LIST OF TABLES Table Page I. Perception of authenticity of Italian cuisine at Italian restaurants in 59 Belgium........................................................................................................ II. Dispersion and Popularity of Italian cuisine in 10 U.S. popular cities …... 63 III. Respondents State of residence…………………………………………... 79 IV. States with highest response rate…………………………………………. 81 V. Respondents personal characteristics…………………………………….. 81 VI. Employment information of correspondents……………………………... 83 VII Familiarity with Italian cuisine…………………………………………… 84 VIII How did you become familiar with Italian cuisine……………………….. 84 IX Factors that made you appreciate Italian food……………………………. 85 X Factors that have influence in the historical development of the 85 popularity of Italian cuisine in America………………………………….. XI Factors that had influence in the historical development of Italian 87 restaurants in America……………………………………………………. XII Factors that will influence the profitability of Italian restaurants in 87 America in the future……………………………………………………... XIII Factors that will influence the future of Italian cuisine in America……… 88 XIV Factors that will influence future Italian menu trends……………………. 89 XV Probability that people will consume or produce Italian food in the future 89 and probability that other types of restaurants will feature Italian cuisine in the future……………………………………………………………….. XVI Respondents’ opinion about the probability that other cuisines have also 89 become very popular in America and that those cuisines………………… XVII Cross tabulation of the ethnic background
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