Pasta: The Story of a Universal Food - Rilegato

Serventi, Silvano; Sabban, Francoise

Rilegato

ISBN 10: 0231124422 ISBN 13: 9780231124423

Casa editrice: Columbia Univ Pr, 2002

Riassunto

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.

Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazineMacaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish.Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form.

Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, thetimballo, this is the book for you. So dig in!

Su questo libro

L'autore:

Silvano Serventi is a historian of food and of French and Italian culinary practices. He is the author of many books, includingThe Medieval Kitchen: Recipes from France and Italy (with Odile Redon and Françoise Sabban).Françoise Sabban is a sinologist and director of studies at the Ecole des Hautes Etudes en Sciences Sociales in Paris.Antony Shugaar is coauthor ofLatitude Zero: Tales of the Equator and translator of The Judge and the Historian by Carlo Ginzburg, andNiccolo's Smile and Republicanism by Maurizio Viroli. He lives in Arlington, VA.

Product Description:

Book by Serventi Silvano Sabban Franoise Sabban Francoise

Su questa edizione

• Editore: Columbia Univ Pr
• Data di pubblicazione: 2002
• ISBN 10: 0231124422
• ISBN 13: 9780231124423
• Rilegatura: Copertina rigida
• Numero di pagine: 416