Our knowledge is accumulated through personal experience and interpretation which improves our awareness, and challenges our understanding of a given matter thus, improving our confidence as not only repetition of practice, but also applying oneself to a matter. Given this, experiential knowledge is acquired through experience and priori knowledge which is necessary to the individual before they apply it to a given culture. Thus, culture is the involvement of beliefs, language, geography and practices that are shared between a group of persons through history and their experiences of life collectively. Based on the aforementioned, I will be discussing the correlation between knowledge of an attractive Italian dish that has developed through time and the Italian culture that surrounds it.

For example, Pizza is one of the most delicious recipes in Italy which originated during the 1800s in Naples. Being a busy city where locals would find quick and easy ways to feed their families. This food was considered for the working class, due to its limited appeal and ingredients and was unsuitable for the upper class. However, Raffaele Esposito baked the first pizza with toppings emblazoned in the colours of the Italian flag, for the Italian King Umberto and Queen Margherita, during their stay at Naples in 1889. Raffaele utilised flavourings of bazil, mozzarella and tomato, thus creating a margherita pizza. Soon enough, as Italians were immigrating to the United States, America became aware of this culinary art and commenced experimenting with the unique flavours, especially after World War II. The first pizza parlour was established in New York City in 1905. Thus, pizza became a global classic for all classes and members of society to this day.

Ultimately, the culinary knowledge that all Italian chefs possess is intertwined with one another, especially given that Italian cuisine is often influenced by surrounding countries e.g Italian dishes that contain butter, cream, cheese, garlic etc. But, this is going to clash with Japanese cuisine because their dishes instead incorporate more fresh vegetables for they’re flavourings, perhaps due to differing foundations of knowledge from Japanese history.