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Pasta: The Story of a Universal Food
Silvano Serventi
€ 46.99
€ 33.37
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Description for Pasta: The Story of a Universal Food
Hardback. Exploding the myth that Marco Polo discovered pasta in China and brought it back to Italy, this volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Translator(s): Shugaar, Antony. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 416 pages, 30 illus. BIC Classification: HBT; TDCT; WBT. Category: (P) Professional & Vocational. Dimension: 240 x 162 x 34. Weight in Grams: 772.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2002
Publisher
Columbia University Press United States
Number of pages
416
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
416
Place of Publication
New York, United States
ISBN
9780231124423
SKU
V9780231124423
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Silvano Serventi
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 Francoise Sabban). Francoise Sabban is a sinologist and director of studies at the Ecole des Hautes Etudes en Sciences Sociales in Paris. Antony Shugaar ... Read more
Reviews for Pasta: The Story of a Universal Food
Serventi and Sabban's remarkable tracing of pasta's history and development makes this a central addition to the history of food.
Mark Knoblauch Booklist [Pasta] is stuffed as tight as cannelloni with facts, numbers and quotes...an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time...no doubt the exhaustive ... Read more
Mark Knoblauch Booklist [Pasta] is stuffed as tight as cannelloni with facts, numbers and quotes...an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time...no doubt the exhaustive ... Read more