INTERCULTURAL COMMUNICATION

MPU 2243

GROUP ASSIGNMENT
CULTURAL ANALYSIS
ITALY

- MUHAMMAD ALIF IQBAL BIN RAMLAN (132011262)

- AMIN KHALILI BIN ZAINUDDIN (142012880)
- MUHAMMAD AZRUL SYAFIQ BIN ZAINAL
(142013027)
- MUHAMMAD EIZLAN EIZZAT BIN ABDUL SYUKOR (142012794)
- MUHAMMAD ADLEE BIN ROSZAMMAN (142012963)
- IQBAL BIN IBRAHIM
( 141012748 )
- MUHAMMAD HAFIZ BIN HAMID (151014818)
-MUHAMAD HELMI HAIRI BIN ZULKIFLI ( 142013086)
-HAFIZUL AFIQ BIN NORSHAM (142013110)
-EMIR HISYAM BIN BADRUL HISYAM (142012924)
NAIM BIN NIZA
(142013148)

FOR : MEOR DANIEL DANKER

FACE
SUBMISSION DATE 14 AUGUST 2016

CONTENT

1.GROUP LIST 3
1.1Group responsibility list 4
2.INTRODUCTION ... 5-6
3. ISSUE . 7
3.1 Pasta
3.2 Pizza

....................... 8
. 9

2.1.1 LITERATURE REVIEW.. 10 - 13

3. CONCLUSION 14
4. REFFERENCE. 15
5. APPENDIX. 16-26

1.0 Group List

1. Group Chief
- Muhammad Eizlan Eizzat Bin Abdul Shukor (142012794) - 0175907483

2. House Keeper
- Amin Khalili Bin Zainuddin

(142012880)

- 0104322352

3. Group Members
- Muahmmad Azrul Syafiq Bin Zainal (142013027)

- 0196864805

- Muhammad Aliff Iqbal Bin Ramlan

- 0192073200

(132011262)

- Muhammad Adlee Bin Roszamman (142012963)

-0182988250

-Muhamad Helmi Hairi Bin Zulkifli

(142013086)

-0179381458

- Iqbal Bin Ibrahim

( 141012748 )

- Muhammad Hafiz

(151014818)

- 0192306632
- 0174664106

-Hafizul Afiq Bin Norsham

(142013110)

-017 737 8259

-Emir hisham bin Badrul Hisham

(142012924)

-0173570462

-Naim bin Niza

(142013148)

-0192249108

1.1 Group Responsibility List

1. Introduction
- Muhammad Hafiz

- 0174664106

2. Content
- Muhammad Eizlan Eizzat Bin Abdul Shukor

- 0175907483

- Muhammad Aliff Iqbal Bin Ramlan

- 0192073200

3. Conclusion
- Amin Khalili Bin Zainuddin

- 0104322352

4. References
- Muhammad Adlee Bin Roszamman

- 0182988250

5. Appendix
- Muhammad Eizlan Eizzat Bin Abdul Shukor

- 0175907483

6. Presenter
- Iqbal Bin Ibrahim

- 0192306632

-Naim bin Niza

-0192249108

-Emir hisham bin Badrul Hisham

-0173570462

Introduction
4

Italian cuisine has developed through centuries of social and political changes, with
roots stretching to antiquity. Significant changes occurred with the discovery of the New
World and the introduction of potatoes, tomatoes, bell peppers and maize, now central
to the cuisine but not introduced in quantity until the 18th century.

Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it
is probably the most popular in the world with influences abroad. Italian cuisine is
characterized by its simplicity, with many dishes having only four to eight ingredients.
Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate
preparation. Ingredients and dishes vary by region. Many dishes that were once
regional, however, have proliferated with variations throughout the country.
Cheese and wine are a major part of the cuisine, with many variations and

Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee,

specifically espresso, has become important in Italian cuisine. Italian cuisine has
developed over the centuries. Although the country known as Italy did not unite until the
19th century, the cuisine can claim traceable roots as far back as the 4th century BCE.

Through the centuries, regions, conquerors, high-profile chefs, political upheaval and
the discovery of the New World have influenced its development. Italian food started to
form after the fall of the Roman Empire, when different cities began to separate and
form their own traditions. Many different types of bread and pasta were made, and there
was a variation in cooking techniques and preparation.

The country was split. For example, the North of Italy (Milan) is known for its risottos,
the central/middle of the country (Bologna) is known for its tortellini and the South
(Naples) is famous for its pizzas.

2.Issue
6

Italy's nutritious and generally healthy cuisine ensures that Italians are well-nourished
and eat good food. Yet, there are still some problems, notably regarding harmful and
toxic substances which cause different dangerous infections.

The amount of harmful materials found in food has increased in the past years. The
contraction of salmonella, which represents 81% of food-transmitted diseases, has
apparently doubled in six years, with an average of 105 people out of 100,000 getting
the illness at least once in a year in 1991 Food poisoning also remains a problem, with
1 or 2 people being affected by it out of 1000.

2.1 Example :-

Pasta
The delicious pasta is a ready-to-cook food made from grain flour which is believed to
be a complete diet. But there are certain side effects caused by pasta mainly because
of its gluten content, which requires serious and immediate attention.

The gluten in wheat, rye and barley pastas may cause celiac disease or irritable bowel
syndrome in ones who have gluten intolerance.
In people with gluten allergy, pastas may cause allergy with severe effects like fatigue,
giddiness, mouth ulcers, depression, abdominal bloating etc and even anaphylactic
shock in worse cases.

Pastas are capable of severely aggravating the pelvic pain in a disease condition called
endometriosis.

2.2 Example:8

Pizza :Tomato paste or sauce :Tomato sauce or puree in its most basic form is great the heat treatment associated with
processing actually allows the antioxidant lycopene to be better absorbed by the body.
On the flip side, some brands have a very high amount of sodium per serving. It pays to
be a label reader, since sodium levels vary significantly. From our research, pizza
sauces typically contain twice as much sodium per serving as tomato sauces, even
when made by the same company.

Pizza dough/crust :Pizza crust contains partially hydrogenated oils and is high on sodium .
A quick look
at the ingredient list will reveal the partially hydrogenated oils (typically soybean,
cottonseed, or palm oils), which means harmful trans fats lurking in the crust even if the
Nutrition Facts label shows zero trans fats.

Toppings

Usually pizza contains topping to make the food more delicious. Mostly the ingredients
for topping are meat ( usually are processed meats), cheese and many more unhealthy
ingredients. These ingredients make the pizza high in calories. Most famous ingredients
are cheese, cheese can cause diabetes and heart disease. One-fourth of an average
12-inch cheese pizza contains nearly 13 grams of fat, including 6 grams of saturated fat
and 27 milligrams of cholesterol. All of that packs on the calorie content too, thus
packing on the weight. Consuming too much cheese can lead to diseases further down
the road.

10

Literature Review
Italy's nutritious and generally healthy cuisine ensures that Italians are well-nourished
and eat good food. Yet, there are still some problems because of their unhealthy
ingredients. The first one are obesity and related syndromes, Italian culture places high
value on food; Italy is renowned for its cuisine, and meals are important and lengthy
events for many Italian families. Additionally, the Italian diet typically consists of a high
proportion of fatty foods (butter, cheese, cakes, meat, etc.). As a result, a problem in the
Italian community is the presence of overweight and obese individuals.

Obesity is highly related to various medical conditions including

hypertension, type 2 diabetes, and an increased risk of cardiovascular disease,
collectively referred to as the metabolic syndrome. Studies have shown that a high
proportion of Italian adults display one or more symptoms of this possibly lethal
syndrome. Also, research indicates that there is a gene common in Italian populations
associated with cancer in obese individuals. Given that rates of obesity are increasing in
the general population as well, the health risks associated with being overweight or
obese are of great concern to health care providers serving this population. Through
lifestyle modifications, health risks of obesity can be prevented, detected at an early
stage, and treated.

The second one are celiac disease, Celiac disease is a disorder of the gastrointestinal
tract characterized by sensitivity to gluten. Studies have shown that this disorder has a
high prevalence among Italian populations, especially in younger age groups.
In managing celiac disease, special care must be taken in ensuring patients consume a
gluten-free diet.
11

Routine screening is not performed in Italy. Children and adults are tested for celiac
disease when they have specific symptoms. Diagnosed celiacs receive vouchers to buy
specifically produced gluten free foods, up to 140 euros per month. The Italian Celiac
Association and government have done an excellent job educating restaurants on how
to deal with celiac disease. There are even gluten-free meals in schools, hospitals, and
all other public eating establishments.

The third one are cancer, In recent years, prevention and screening have increasingly
become the focus of cancer management. While much of the public has eagerly
accepted this, studies show that many middle-aged Italians refuse screening,
particularly for colorectal cancer. In fact, 60% of interviewed subjects were not clear
regarding the correct meaning of prevention, perceiving it as cure of patients rather
than reduction of risk factors. The main reasons for refusal of screening are doubts of its
usefulness as well as concern regarding the results. Levels of screening were higher
with increasing age and level of education.

Many Italians immigrate to Canada to work as labourers and in trades and are unaware
of the importance of cancer screening, highlighting the need for increased awareness
and education of patients by health-care providers. Another issue that leads to lower
levels of screening is the tendency of Italian individuals to seek medical advice from lay
people such as friends and family.

While other ethnic groups rely on many factors to determine when medical intervention
is necessary, studies show that Italians rely only on symptoms of illness, such as pain or
weakness, to know when to seek health care. As a result, there are lower levels of
screening which prevents early treatment of disease.

Although Italys obesity problem might be considered mild in comparison to many of its
neighbouring constituents (the country boasts one of the lowest adulthood obesity rates
in Europe [approximately 10% of the population]), childhood obesity rates are
notoriously considered one of the highest (36% for boys and 34% for girls)

12

In addition, WHO projections forewarn that by 2030 rising prevalence could see disease
rates nearly double for certain populations.
Awareness of obesity as a disease is an important first step, treating and managing
obesity and its comorbidities remains a challenge: For every individual with obesity, the
disease can introduce a host of physical and psychological comorbid conditions, said
Dr Sbraccia. These comorbid conditions make treating this disease a uniquely complex
and convoluted process.

In addition, the financial burden doesnt help. Despite obesity reportedly costing Italy 9
billion euros a year, with the whole of Europe facing a financial crisis, health
expenditures have been severely restricted, with a view to reduce short-term costs.

13

CONCLUSION

Italian cuisine is among of the well-know and favorite gastronomy by people

around the world. It was captivating people to try and cannot stop with
Italian cuisine. Moreover, today there is fashionable trend that more and
more tourists traveling to Italy just for experience Italian culinary vacation. In
this paper, it present the Italian cuisine complex and rich history, and has a
clearly illustrate Italian meal structure. It also coverage miscellaneous
sources to demonstrated its cultural and development that review the
traditional Italian gastronomy from the Renaissance to post-modern ,show
the changes during the time.

Following the development of gastronomy, this paper provides a critical

analysis about its cultural and combine hospitality to analyzed culture
influence and their impact on future construct or trends. In addition, utilized
material to prove gastronomy and hospitality both are inter disciplinary
activities such as gastronomy plays a significant role in social networking.

Otherwise, the fundamental relationship between Italian cuisine and regional

heritage also was discussed. Overall, gastronomy in hospitality industry is a
good reaction that developing economic cause of attraction to foreign tourist
as well as in tourism industry. Indomestic level, gastronomy also as a
stimulant in commercial hospitality whether or in social hospitality provokes
potential and growth of economy. Finally, Italian cuisines future trends will
orientate worldwide class become an international cuisine, but retain its own
cultural heritage at the same time
14

References

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M., Valmori, S., Oursana, A., Pezzi, A. & Ponz de Leon, M. (2009). Attitude of the Italian
general population towards prevention and screening of the most common tumors, with
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Greco, L., Babron, M.C., Corazza, G.R., Percopo, S., Sica, R., Clot, F., FulchignoniLataud M.C., Zavattari, P., Momigliano-Richiardi, P., Casari, G., Gasparini, P., Tosi, R.,
Mantovani, V., De Virgiliis, S., Iacono, G., DAlfonso, A., Selinger-Leneman., H.,
Lemainque, A., Serre, J.L. & Clerget-Darpoux, F. Existence of a genetic risk factor on
chromosome 5q in Italian celiac disease families. Annals of Human Genetics, 65, (1),
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LaGumina, S.J., Cavaioli, F.J., Primeggia, S. & Varacalli, J.A. The Italian American
Experience: An Encyclopedia. New York: Garland, 2000.
Meenakshisundaram, R. & Gragnoli, C. (2009). CDK4 IVS4-nt40AA genotype and
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Experimental & Clinical Cancer Research, 28, 28-42.
Miccoli, R., Bianchi, C., Odoguardi, L., Penno, G., Caricato, F., Giovannitti, M.G., Pucci,
L. & Del Prato S. (2004). Prevalence of the metabolic syndrome among Italian adults
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Pala, V., Sieri, S., Palli, D., Salvini, S., Berrino, F., Bellegotti, M., Frasca, G., Tumino, R.,
Sacerdote, C., Fiorini, L., Celentano, E., Galasso, R. & Krogh, V. (2003). Diet in the
Italian epic cohorts: presentation of data and methodological issues. Tumori, 89, 594607.
(http://easo.org/media-portal/country-spotlight/obesity-in-italy/)
(https://celiac.org/celiac-disease/resources/celiac-policies-around-the-world/)
http://easo.org/media-portal/country-spotlight/obesity-in-italy/

15

https://celiac.org/celiac-disease/resources/celiac-policies-around-the-world/
http://www.eufic.org/article/en/artid/How-prevent-childhood-obesity-news-from-IDEFICSstudy/http://www.academia.edu/5595024/Italian_Cuisine
(http://ifood.tv/facts/420678-side-effects-of-eating-pasta)

Appendix

16

17