Pasta (eBook)

The Story of a Universal Food

Silvano Serventi, Françoise Sabban (Autoren)

eBook Download: PDF | EPUB

2002
Columbia University Press (Verlag)
978-0-231-51944-1 (ISBN)

Infos

Silvano Serventi is a historian of food and of French and Italian culinary practices. He is the author of many books, including The 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 of Latitude Zero: Tales of the Equator and translator of The Judge and the Historian by Carlo Ginzburg, and Niccolo's Smile and Republicanism by Maurizio Viroli. He lives in Arlington, VA.

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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 magazine Macaroni 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, the timballo, this is the book for you. So dig in!

Inhalt

Series Editor's PrefacePreface Note Concerning a Definition of Pasta ProductsAcknowledgmentsIntroduction: In the Beginning Was Wheat1. The Infancy of an Art2. The Time of the Pioneers3. From the Hand to the Extrusion Press4. The Golden Age of the Pasta Manufactory5. The Industrial Age6. Pasta Without Borders7. The Time of Plenty8. The Taste for Pasta9. China: Pasta's Other Homeland10. The Words of Pasta

Produkt-Details

• Erscheint lt. Verlag: 9.10.2012
• Reihe/Serie: Arts and Traditions of the Table: Perspectives on Culinary History
• Reihe/Serie: Arts and Traditions of the Table: Perspectives on Culinary History
• Übersetzer: Antony Shugaar
• Zusatzinfo: 30 illus.
• Verlagsort: New York
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Themenwelt: Geisteswissenschaften ► Geschichte
• ISBN-10: 0-231-51944-3 / 0231519443
• ISBN-13: 978-0-231-51944-1 / 9780231519441