Jazz

Jazz

Jazz is a music genre that originated at the beginning of the 20th century in African American communities in the Southern United States from a confluence of African and European music traditions. From its early development until the present, jazz has incorporated music from 19th and 20th century American popular music. Its West African pedigree is evident in its use of blue notes, improvisation, polyrhythms, syncopation, and the swung note. However, Art Blakey has been quoted as saying, “No America, no jazz. I’ve seen people try to connect it to other countries, for instance to Africa, but it doesn’t have a damn thing to do with Africa”. The word “jazz” began as a West Coast slang term of uncertain derivation and was first used to refer to music in Chicago in about 1915. From its beginnings in the early 20th century, Jazz has spawned a variety of subgenres, from New Orleans Dixieland dating from the early 1910s, big band-style swing from the 1930s and 1940s, bebop from the mid-1940s, a variety of Latin jazz fusions such as Afro-Cuban and Brazilian jazz, and free jazz from the 1950s and 1960s, jazz fusion from the 1970s and late 1980s developments such as acid jazz, which blended funk and hip-hop influences into jazz, and the 1990s which brought Nujazz. As the music has spread around the world it has drawn on local national and regional musical cultures, its aesthetics being adapted to its varied environments and giving rise to many distinctive styles.

Definition

Jazz can be very hard to define because it spans from Ragtime waltzes to 2000s-era fusion. While many attempts have been made to define jazz from points of view outside jazz, such as using European music history or African music, jazz critic Joachim Berendt argues that all such attempts are unsatisfactory. One way to get around the definitional problems is to define the term “jazz” more broadly. Berendt defines jazz as a “form of art music which originated in the United States through the confrontation of blacks with European music”; he argues that jazz differs from European music in that jazz has a “special relationship to time, defined as ‘swing'”, “a spontaneity and vitality of musical production in which improvisation plays a role”; and “sonority and manner of phrasing which mirror the individuality of the performing jazz musician”.

Travis Jackson has also proposed a broader definition of jazz which is able to encompass all of the radically different eras: he states that it is music that includes qualities such as “swinging’, improvising, group interaction, developing an ‘individual voice’, and being ‘open’ to different musical possibilities”. Krin Gabbard claims that “jazz is a construct” or category that, while artificial, still is useful to designate “a number of musics with enough in common to be understood as part of a coherent tradition”.

While jazz may be difficult to define, improvisation is clearly one of its key elements. Early blues was commonly structured around a repetitive call-and-response pattern, a common element in the African American oral tradition. A form of folk music which rose in part from work songs and field hollers of rural Blacks, early blues was also highly improvisational. These features are fundamental to the nature of jazz. WhilProxy-Connection: keep-alive Cache-Control: max-age=0

in European classical music elements of interpretation, ornamentation and accompaniment are sometimes left to the performer’s discretion, the performer’s primary goal is to play a composition as it was written.

In jazz, however, the skilled performer will interpret a tune in very individual ways, never playing the same composition exactly the same way twice. Depending upon the performer’s mood and personal experience, interactions with fellow musicians, or even members of the audience, a jazz musician/performer may alter melodies, harmonies or time signature at will. European classical music has been said to be a composer’s medium. Jazz, however, is often characterized as the product of egalitarian creativity, interaction and collaboration, placing equal value on the contributions of composer and performer, ‘adroitly weigh[ing] the respective claims of the composer and the improviser’.

In New Orleans and Dixieland jazz, performers took turns playing the melody, while others improvised countermelodies. By the swing era, big bands were coming to rely more on arranged music: arrangements were either written or learned by ear and memorized – many early jazz performers could not read music. Individual soloists would improvise within these arrangements. Later, in bebop the focus shifted back towards small groups and minimal arrangements; the melody (known as the “head”) would be stated briefly at the start and end of a piece but the core of the performance would be the series of improvisations in the middle. Later styles of jazz such as modal jazz abandoned the strict notion of a chord progression, allowing the individual musicians to improvise even more freely within the context of a given scale or mode. The avant-garde and free jazz idioms permit, even call for, abandoning chords, scales, and rhythmic meters.

TYPES OF JAZZ

Dixieland revival

In the late 1940s there was a revival of “Dixieland” music, harkening back to the original contrapuntal New Orleans style. This was driven in large part by record company reissues of early jazz classics by the Oliver, Morton, and Armstrong bands of the 1930s. There were two populations of musicians involved in the revival. One group consisted of players who had begun their careers playing in the traditional style, and were either returning to it, or continuing what they had been playing all along, such as Bob Crosby’s Bobcats, Max Kaminsky, Eddie Condon, and Wild Bill Davison. Most of this group were originally Midwesterners, although there were a small number of New Orleans musicians involved. The second population of revivalists consisted of young musicians such as the Lu Watters band. By the late 1940s, Louis Armstrong’s Allstars band became a leading ensemble. Through the 1950s and 1960s, Dixieland was one of the most commercially popular jazz styles in the US, Europe, and Japan, although critics paid little attention to it.

Bebop

In the early 1940s bebop performers helped to shift jazz from danceable popular music towards a more challenging “musician’s music.” Differing greatly from swing, early bebop divorced itself from dance music, establishing itself more as an art form but lessening its potential popular and commercial value. Since bebop was meant to be listened to, not danced to, it used faster tempos. Beboppers introduced new forms of chromaticism and dissonance into jazz; the dissonant tritone (or “flatted fifth”) interval became the “most important interval of bebop”

and players engaged in a more abstracted form of chord-based improvisation which used “passing” chords, substitute chords, and altered chords. The style of drumming shifted as well to a more elusive and explosive style, in which the ride cymbal was used to keep time, while the snare and bass drum were used for accents.

These divergences from the jazz mainstream of the time initially met with a divided, sometimes hostile response among fans and fellow musicians, especially established swing players, who bristled at the new harmonic sounds. To hostile critics, bebop seemed to be filled with “racing, nervous phrases”.^[51] Despite the initial friction, by the 1950s bebop had become an accepted part of the jazz vocabulary. The most influential bebop musicians included saxophonist Charlie Parker, pianists Bud Powell and Thelonious Monk, trumpeters Dizzy Gillespie and Clifford Brown, and drummer Max Roach.

Cool jazz

By the end of the 1940s, the nervous energy and tension of bebop was replaced with a tendency towards calm and smoothness, with the sounds of cool jazz, which favoured long, linear melodic lines. It emerged in New York City, as a result of the mixture of the styles of predominantly white jazz musicians and black bebop musicians, and it dominated jazz in the first half of the 1950s. Cool jazz recordings by Chet Baker, Dave Brubeck, Bill Evans, Gil Evans, Stan Getz and the Modern Jazz Quartet usually have a “lighter” sound which avoided the aggressive tempos and harmonic abstraction of bebop. An important recording was trumpeter Miles Davis’s Birth of the Cool (tracks originally recorded in 1949 and 1950 and collected as an LP in 1957). Cool jazz styles had a particular resonance in Europe, especially Scandinavia, with emergence of such major figures as baritone saxophonist Lars Gullin and pianist Bengt Hallberg. Players such as pianist Bill Evans later began searching for new ways to structure their improvisations by exploring modal music. The theoretical underpinnings of cool jazz were set out by the blind Chicago pianist Lennie Tristano. Cool jazz later became strongly identified with the West Coast jazz scene. Its influence stretches into such later developments as Bossa nova, modal jazz (especially in the form of Davis’s Kind of Blue 1959), and even free jazz (see also the List of Cool jazz and West Coast jazz musicians).

Hard bop

Hard bop is an extension of bebop (or “bop”) music that incorporates influences from rhythm and blues, gospel music, and blues, especially in the saxophone and piano playing. Hard bop was developed in the mid-1950s, partly in response to the vogue for cool jazz in the early 1950s. The hard bop style coalesced in 1953 and 1954, paralleling the rise of rhythm and blues. Miles Davis‘ performance of “Walkin'” the title track of his album of the same year, at the very first Newport Jazz Festival in 1954, announced the style to the jazz world. The quintet Art Blakey and the Jazz Messengers, fronted by Blakey and featuring pianist Horace Silver and trumpeter Clifford Brown, were leaders in the hard bop movement along with Davis. (See also List of Hard bop musicians).

Modal jazz

Modal jazz is a development beginning in the later 1950s which takes the mode, or musical scale, as the basis of musical structure and improvisation. Previously, the goal of the soloist was to play a solo that fit into a given chord progression. However, with modal jazz, the soloist creates a melody using one or a small number of modes. The emphasis in this approach shifts from harmony to melody. Miles Davis recorded the best selling jazz album of all time in the modal framework: Kind of Blue, an exploration of the possibilities of modal jazz. Other innovators in this style include John Coltrane and Herbie Hancock.

Free jazz

Free jazz and the related form of avant-garde jazz broke through into an open space of “free tonality” in which meter, beat, and formal symmetry all disappeared, and a range of World music from India, Africa, and Arabia were melded into an intense, even religiously ecstatic or orgiastic style of playing. While rooted in bebop, free jazz tunes gave players much more latitude; the loose harmony and tempo was deemed controversial when this approach was first developed. The bassist Charles Mingus is also frequently associated with the avant-garde in jazz, although his compositions draw from myriad styles and genres. The first major stirrings came in the 1950s, with the early work of Ornette Coleman and Cecil Taylor. In the 1960s, performers included John Coltrane (A Love Supreme), Archie Shepp, Sun Ra, Albert Ayler, Pharoah Sanders, and others. Free jazz quickly found a foothold in Europe – in part because musicians such as Ayler, Taylor, Steve Lacy and Eric Dolphy spent extended periods in Europe. A distinctive European contemporary jazz (often incorporating elements of free jazz but not limited to it) flourished also because of the emergence of musicians (such as John Surman, Zbigniew Namyslowski, Albert Mangelsdorff, Kenny Wheeler and Mike Westbrook) anxious to develop new approaches reflecting their national and regional musical cultures and contexts. Keith Jarrett has been prominent in defending free jazz from criticism by traditionalists in the 1990s and 2000s.

1960s and 1970s

Latin jazz

Latin jazz combines rhythms from African and Latin American countries, often played on instruments such as conga, timbale, güiro, and claves, with jazz and classical harmonies played on typical jazz instruments (piano, double bass, etc.). There are two main varieties: Afro-Cuban jazz was played in the US right after the bebop period, while Brazilian jazz became more popular in the 1960s. Afro-Cuban jazz began as a movement in the mid-1950s as bebop musicians such as Dizzy Gillespie and Billy Taylor started Afro-Cuban bands influenced by such Cuban and Puerto Rican musicians as Xavier Cugat, Tito Puente, and Arturo Sandoval. Brazilian jazz such as bossa nova is derived from samba, with influences from jazz and other 20th century classical and popular music styles. Bossa is generally moderately paced, with melodies sung in Portuguese or English. The style was pioneered by Brazilians João Gilberto and Antônio Carlos Jobim. The related term jazz-samba describes an adaptation of bossa nova compositions to the jazz idiom by American performers such as Stan Getz and Charlie Byrd.

Bossa nova was made popular by Elizete Cardoso‘s recording of Chega de Saudade on the Canção do Amor Demais LP, composed by Vinícius de Moraes (lyrics) and Antonio Carlos Jobim (music). The initial releases by Gilberto and the 1959 film Black Orpheus brought significant popularity in Brazil and elsewhere in Latin America, which spread to North America via visiting American jazz musicians. The resulting recordings by Charlie Byrd and Stan Getz cemented its popularity and led to a worldwide boom with 1963’s Getz/Gilberto, numerous recordings by famous jazz performers such as Ella Fitzgerald (Ella Abraça Jobim) and Frank Sinatra (Francis Albert Sinatra & Antônio Carlos Jobim), and the entrenchment of the bossa nova style as a lasting influence in world music for several decades and even up to the present.

Post bop

Post-bop jazz is a form of small-combo jazz derived from earlier bop styles. The genre’s origins lie in seminal work by John Coltrane, Miles Davis, Bill Evans, Charles Mingus, Wayne Shorter and Herbie Hancock. Generally, the term post-bop is taken to mean jazz from the mid-sixties onward that assimilates influence from hard bop, modal jazz, the avant-garde, and free jazz, without necessarily being immediately identifiable as any of the above.

Much “post-bop” was recorded on Blue Note Records. Key albums include Speak No Evil by Wayne Shorter; The Real McCoy by McCoy Tyner; Maiden Voyage by Herbie Hancock; and Search for the New Land by Lee Morgan (an artist not typically associated with the post-bop genre). Most post-bop artists worked in other genres as well, with a particularly strong overlap with later hard bop.

Music

Music

Music is an art form whose medium is sound. Common elements of music are pitch (which governs melody and

harmony), rhythm (and its associated concepts tempo, meter, and articulation), dynamics, and the sonic

qualities of timbre and texture. The word derives from Greek μουσική (mousike), “(art) of the Muses”.
The creation, performance, significance, and even the definition of music vary according to culture and

social context. Music ranges from strictly organized compositions (and their recreation in performance),

through improvisational music to aleatoric forms. Music can be divided into genres and subgenres, although

the dividing lines and relationships between music genres are often subtle, sometimes open to individual

interpretation, and occasionally controversial. Within “the arts”, music may be classified as a performing

art, a fine art, and auditory art.

To many people in many cultures music is an important part of their way of life. Greek philosophers and

ancient Indian philosophers defined music as tones ordered horizontally as melodies and vertically as

harmonies. Common sayings such as “the harmony of the spheres” and “it is music to my ears” point to the

notion that music is often ordered and pleasant to listen to. However, 20th-century composer John Cage

thought that any sound can be music, saying, for example, “There is no noise, only sound.”
According to musicologist Jean-Jacques Nattiez, “the border between music and noise is always culturally

defined—which implies that, even within a single society, this border does not always pass through the same

place; in short, there is rarely a consensus…. By all accounts there is no single and intercultural

universal concept defining what music might be, except that it is ‘sound through time’.”

20th and 21st century music

With 20th century music, there was a vast increase in music listening as the radio gained popularity and phonographs were used to replay and distribute music. The focus of art music was characterized by exploration of new rhythms, styles, and sounds. Igor Stravinsky, Arnold Schoenberg, and John Cage were all influential composers in 20th century art music.

Jazz evolved and became a significant genre of music over the course of the 20th century, and during the second half of that century, rock music did the same. Jazz is an American musical art form which originated in the beginning of the 20th century in African American communities in the Southern United States from a confluence of African and European music traditions. The style’s West African pedigree is evident in its use of blue notes, improvisation, polyrhythms, syncopation, and the swung note.

From its early development until the present, jazz has also incorporated music from 19th and 20th century American popular music.^[17] Jazz has, from its early 20th century inception, spawned a variety of subgenres, ranging from New Orleans Dixieland (1910s) to 1970s and 1980s-era jazz-rock fusion. Rock music is a genre of popular music that developed in the 1960s from 1950s rock and roll, rockabilly, blues, and country music. The sound of rock often revolves around the electric guitar or acoustic guitar, and it uses a strong back beat laid down by a rhythm section of electric bass guitar, drums, and keyboard instruments such as organ, piano, or, since the 1970s, digital synthesizers. Along with the guitar or keyboards, saxophone and blues-style harmonica are used as soloing instruments. In its “purest form”, it “has three chords, a strong, insistent back beat, and a catchy melody.”

In the late 1960s and early 1970s, rock music branched out into different subgenres, ranging from blues rock and jazz-rock fusion to heavy metal and punk rock, as well as the more classical influenced genre of progressive rock.

Books

Books

Pizza

Pizza

is a world-popular dish of Neapolitan origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference.

Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a “pizzeria”. The phrases “pizza parlor”, “pizza place” and “pizza shop” are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.

History

Main article: History of pizza

The Ancient Greeks covered their bread with oils, herbs, and cheese. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was added.^[1]

King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.^[2]

Base and baking methods

The bottom base of the pizza (called the “crust” in the United States and Canada) may vary widely according to style—thin as in hand-tossed pizza or Roman pizza, or thick as in pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.

In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

Pizza types

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes and Mozzarella di Bufala Campana, which is made with water buffalo milk.^[3] According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (¹⁄₈ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.^[4] When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has been given the status of a “guaranteed traditional specialty” in Italy.^[ambiguous] This allows only three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana).

Types of Lazio-style pizza include:

• Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
• Pizza viennese: tomato, mozzarella, German sausage, oregano, oil;
• Pizza capricciosa (“capricious pizza”): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
• Pizza quattro stagioni (“four seasons pizza”): same ingredients for the capricciosa, but ingredients not mixed;
• Pizza quattro formaggi (“four cheese pizza”): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
• Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. (“Sicilian” pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings. Pizza Hut‘s “Sicilian Pizza”, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust);
• White pizza (pizza bianca) omits the tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary sprigs. It is also a Roman style to bottom the white pizza with figs, the result being known as pizza e fichi (pizza with figs);
• Ripieno or calzone is a turnover-style pizza filled with several ingredients, such as ricotta, salami and mozzarella, and folded over to form a half circle before being baked. In Italian calzone literally means “large sock”, while the word ripieno actually means just “filling” and does not by itself imply a form of pizza.

Non-Italian types of pizza

In the 20th century pizza has become an international food with widely varying toppings. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients.

Pizza in Australia

The usual Italian varieties are available, but there is also the Australian, or australiana, which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Prawns are also sometimes used on this style of pizza.

In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and such unconventional toppings as kangaroo, emu and crocodile. Wood-fired pizzas, cooked in a ceramic oven heated by wood fuel, are also popular.

Pizza in Brazil

Pizza was brought by Italian immigrants to that country. São Paulo, calling itself “The Pizza Capital of the World”, has 6000 pizza establishments and 1.4 million pizzas are consumed daily.^[5] It is said that the first Brazilian pizzas were baked in the Brás district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular among the rest of the population. The most traditional pizzerias are still found in the Italian neighborhoods, such as Bexiga and Bela Vista. Typically, pizzas follow the Neapolitan variety, rather than the Roman one, being thicker and more doughy and oftentimes lacking tomato sauce.

Pizza in India

Pizza is a emerging fast food in Indian urban areas. With the arrival of branded pizza, it has reached to many cities.^{[citation needed]}

Pizza outlets serve pizzas with several Indian based toppings like Tandoori Chicken and Paneer. Indian pizzas are generally made more spicy as compared to their western counterparts, to suit Indian taste. Along with Indian variations, more conventional pizzas are also eaten.

Pizza in Pakistan

Pizza was introduced in Pakistan in 1993. A Mr. Manzar Riaz from Lahore is credited with introducing it to Pakistan when he opened up the country’s first pizza outlet.^{[citation needed]} Pizza Hut opened its outlets in Pakistan in 1993 which was three years before India had its first Pizza Hut outlet in 1996. Unlike in India where the pizza has become widely popular, the pizza in Pakistan is only popular and well known only in the liberal provinces of Punjab, Sindh and Kashmir. The pizza is still virtually unknown in the conservative provinces of North-West Frontier Province and Baluchistan.^[6]

As of 2009, Pizza sales in Pakistan generate over $2 billion annually, which is the second largest pizza sales revenue after the US^{[citation needed]}. Pakistan has the world’s largest Pizza Hut store in Karachi with a seating capacity of over 5,000 people.

United States styles and specialties

Main article: Pizza in the United States

Due to the wide influence of Italian and Greek immigrants in American culture, the US has developed regional forms of pizza, some bearing only a casual resemblance to the Italian original. Both thick and thin crust are popular.

Frozen and ready-to-bake pizzas

Pizza is available frozen. Food technologists have developed ways to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is pre-baked and other ingredients are also sometimes precooked. There are frozen pizzas with raw ingredients and self-rising crusts. A form of uncooked pizza is available from take and bake pizzerias. This pizza is created fresh using raw ingredients, then sold to customers to bake in their own ovens and microwaves.

Similar dishes

• “Farinata” or “cecina”.^[7] A Ligurian (farinata) and Tuscan (cecina) regional dish made from chickpea flour, water, salt and olive oil. Also called Socca in the Provence region of France. Often baked in a brick oven, and typically weighed and sold by the slice.
• The Alsatian Tarte flambée (German: Flammkuchen) is a thin disc of dough covered in crème fraîche, onions, and bacon.
• The Anatolian Lahmacun (Arabic: laḥm bi’ajīn; Armenian: lahmajoun; also Armenian pizza or Turkish pizza) is a meat-topped dough round. The bread is very thin; the layer of meat often includes chopped vegetables.
• The Levantine Manakish (Arabic: ma’ujnāt) and Sfiha (Arabic: laḥm bi’ajīn; also Arab pizza) are dishes similar to pizza.
• The Provençal Pissaladière is similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions, anchovies, and olives.
• Calzone and stromboli are similar dishes (calzone is traditionally half-moon-shaped, while a stromboli is tube-shaped) that are often made of pizza dough rolled or folded around a filling.
• Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
• Pizza is used as a general word for a baked savory; the Campanian pizza rustica and the Italian American pizzagiena (Easter pie) are examples of this more general sense.^{[citation needed]}

Italian and European law

In Italy there is a bill before Parliament to safeguard the traditional Italian pizza,^[8] specifying permissible ingredients and methods of processing^[9] (e.g., excluding frozen pizzas). Only pizzas which followed these guidelines could be called “traditional Italian pizzas”, at least in Italy.

On 9 December 2009 the European Union, upon Italian request, has granted Traditional Speciality Guaranteed (TSG) safeguard to traditional Neapolitan pizza, in particular to “Margherita” and “marinara”.^[10] The European Union enacted a protected designation of origin system in the 1990s.

Health issues

Pizza can be high in salt and fat. There are concerns about negative health effects.^[11] Pizza Hut has come under criticism for the high salt content of some of their meals which were found to contain more than twice the daily recommended amount of salt for an adult.^[12]

European nutrition research on the eating habits of people with cancer of the mouth, oesophagus, throat or colon showed those who ate pizza at least once a week had less chance of developing cancer, they found. Dr Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research in Milan,^[13] who led the research said: “We knew that tomato sauce could offer protection against certain tumors, but we did not expect pizza as a complete meal also to offer such protective powers.” Nicola O’Connor, of Cancer Research UK, told BBC News Online: “This study is interesting and the results should probably be looked at in the context of what we already know about the Mediterranean diet and its association with a lower risk of certain types of cancer.

“The secret is probably lycopene, an antioxidant chemical in tomatoes, which is thought to offer some protection against cancer, and which gives the fruit its red color.

“But before people start dialing the local pizza takeaway, they should consider that some pizzas can be high in saturated fat, salt and calories”. In contrast to the classic Italian pizza used in the research, most UK pizza takeaway varieties are often loaded with high fat cheeses and fatty meats, a high intake of which can contribute to obesity, itself a risk factor for cancer. “Our advice is to enjoy selected Italian pizza (i.e., healthy pizza) in moderation as part of a balanced diet that includes plenty of vegetables and fruit.”

Italian Carlo La Vecchia, a Milan-based epidemiologist said Italian pizza lovers should not see the research as a license to indulge their fondness for pizza food. “There is nothing to indicate that pizza is the only thing responsible for these results.” He continued: “Pizza could simply be indicative of a lifestyle and food habits, in other words the Italian version of a Mediterranean diet.” A Mediterranean diet is rich in olive oil, fiber, vegetables, fruit, flour and freshly cooked food – including traditional Italian healthy pizza.

Records

• The largest pizza was at the Norwood Pick ‘n Pay hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters (122 feet 8 inches) in diameter and was made using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was accomplished on December 8, 1990.^[14]
• The most expensive pizza was made by the restaurateur Domenico Crolla, which included toppings such as sunblush-tomato sauce, Scottish smoked salmon, medallions of venison, edible gold, lobster marinated in the finest cognac and champagne-soaked caviar. The pizza was sold at auction for charity for £2,150.