Re: Arcadia: Zelo's Pizza

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Article #809

#809

From: Tim May
Date: Fri, 21 Jan 2005 05:58

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In article <41F08567.1010706@socal.rr.com>, Charles Hobbs
<chobbsNOSPAM@socal.rr.com> wrote:

> There's Chicago pizza, and New York pizza....how about L.A. pizza?
> 
> http://www.laweekly.com/ink/05/09/counter-gold.php
> 

As a Bay Aryan, I protest. The article makes it explicit that the basic
recipe/format came from an SF pizzeria near the Opera House. 

I think the whole "regional" thing is overrated. Some thin crust styles
are called "New York-Style," some thick crust styles are called
"Chicago-style." Others might call these styles Neopolitan and
Sicilian.

If "California," or even S.F. or L.A., have a "style," it's either:

-- the chains which have spread "Hawaiian" and "Avocado" and "Canadian
Bacon and Pineapple" to every corner of the globe

or 

-- the Wolfgang Puck and California Pizza Kitchen (duh) "gourmet" pizza
to, also, every corner of the globe

Calling some Arcadia joint which emulates an SF joint which emulates
.... the "L.A. pizza" is silly. 

--Tim May

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NNTP-Posting-Date: Thu, 20 Jan 2005 23:58:46 -0600
Subject: Re: Arcadia: Zelo's Pizza
Date: Thu, 20 Jan 2005 21:58:44 -0800
From: Tim May <timcmay@removethis.got.net>
Newsgroups: la.eats,ba.food
Message-ID: <200120052158441434%timcmay@removethis.got.net>
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