Original Research Article
Year: 2016 | Month: April-June | Volume: 1 | Issue: 2 | Pages: 32-39
Cultural Effects Proposed for Salt and Parmesan Passage (Parmigiano Reggiano)
Murogrande Berylisconi1, Hamish Fourrer-Mouton2, G. Willie Simpson-MacDougal2
1Professore Aggregato, Università degla Studi Sicilia, via Villaglori n.45, Caltanissetta, Sicilia, Italia.
2Assistant Lecturers, Highlands College, 21A-D Bankheid Road,Wick KW1 4BL, Scotland, U.K.
Corresponding Author: Murogrande Berylisconi
We offer a proposed extension project on the salt passage to the parmesan cheese passage in two cultures. 160 undergraduates (80 Sicilian Italians, 80 Highland Scots) eat and rate food (spaghetti or fish and chips) with both parmesan cheese and salt shakers nearby. They are asked either by an Italian or a Scottish experimenter accomplice to pass the parmesan or the salt. From past research, subjects pass the appropriate shaker on request, but are showing differences in response times. In the proposed extension, Italians are fastest to pass the cheese for spaghetti when asked by the Italian and Scots are fastest to pass salt for fish and chips when asked by the Scot, thereby demonstrating an own culture effect.
Key words: culture differences, salt and parmesan passage.