LEADER 04403nam 2200673 450 001 9910814513903321 005 20200520144314.0 010 $a0-231-51944-3 024 7 $a10.7312/serv12442 035 $a(CKB)3710000000440470 035 $a(EBL)4012149 035 $a(SSID)ssj0001570924 035 $a(PQKBManifestationID)16220872 035 $a(PQKBTitleCode)TC0001570924 035 $a(PQKBWorkID)14836025 035 $a(PQKB)10746855 035 $a(MiAaPQ)EBC4012149 035 $a(DE-B1597)459315 035 $a(OCoLC)861793028 035 $a(OCoLC)979879977 035 $a(DE-B1597)9780231519441 035 $a(Au-PeEL)EBL4012149 035 $a(CaPaEBR)ebr11203182 035 $a(CaONFJC)MIL841879 035 $a(OCoLC)947113754 035 $a(EXLCZ)993710000000440470 100 $a20020701h20022002 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPasta $ethe story of a universal food /$fSilvano Serventi and Franc?oise Sabban ; translated by Antony Shugaar 210 1$aNew York :$cColumbia University Press,$d[2002] 210 4$dİ2002 215 $a1 online resource (464 p.) 225 1 $aArts and traditions of the table : perspectives on culinary history 300 $aDescription based upon print version of record. 311 $a0-231-12442-2 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tSeries Editor's Preface -- $tPreface -- $tNote Concerning a Definition of Pasta Products -- $tAcknowledgments -- $tIntroduction -- $t1. The Infancy of an Art -- $t2. The Time of the Pioneers -- $t3. From the Hand to the Extrusion Press -- $t4. The Golden Age of the Pasta Manufactory -- $t5. The Industrial Age -- $t6. Pasta Without Borders -- $t7. The Time of Plenty -- $t8. The Taste for Pasta -- $t9. China: Pasta's Other Homeland -- $t10. The Words of Pasta -- $tNotes -- $tBibliography -- $tIndex 330 $aRanging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in! 410 0$aArts and traditions of the table. 606 $aCooking (Pasta) 606 $aPasta industry 615 0$aCooking (Pasta) 615 0$aPasta industry. 676 $a641.8/22 686 $aLC 17000$2rvk 700 $aServenti$b Silvano$0254676 702 $aSabban$b Franc?oise 702 $aShugaar$b Antony 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910814513903321 996 $aPasta$93928636 997 $aUNINA