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Author: Luca Cesari Publisher: Simon and Schuster ISBN: 1639363173 Category : Cooking Languages : en Pages : 204
Book Description
What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic.
Author: Luca Cesari Publisher: Simon and Schuster ISBN: 1639363173 Category : Cooking Languages : en Pages : 204
Book Description
What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic.
Author: Massimo Montanari Publisher: Europa Editions ISBN: 1609457102 Category : Cooking Languages : en Pages : 82
Book Description
A surprisingly wide-ranging journey into the story of this beloved dish and “an utterly fascinating discourse on food history” (The Daily Beast). Intellectually engaging and deliciously readable, this is a stereotype-defying history of how one of the most recognizable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange. Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of who we are? According to Massimo Montanari, this is just a myth. Historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected. As he shows in this lively, brilliant, and surprising essay, finding the origin of spaghetti—or anything else—is not as simple as it may seem. By tracing the history of the one of Italy’s “national dishes” —from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the twentieth century—he reveals that in order to understand our own identity, we almost always need to look beyond ourselves to other cultures, peoples, and traditions. “Montanari’s research will delight readers and provide plenty of fodder for dinner-table discussion.” —Booklist “Full of delicious details.” —Publishers Weekly
Author: Silvano Serventi Publisher: Columbia University Press ISBN: 0231124422 Category : Cooking Languages : en Pages : 465
Book Description
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!
Author: Mark Leslie Publisher: Gemelli Libri LLC ISBN: Category : Travel Languages : en Pages : 0
Book Description
Several years ago, on a break between theatrical gigs in Alabama, Mark traveled to Italy and fell in love with the people, food and culture. Armed with just enough courage, minimal Italian language skills, and a certain proficiency in the kitchen, he enrolled in a full-immersion cooking and language program. He would travel south of Tuscany to Viterbo, Italy and live with an Italian family. His teachers were beyond his wildest dreams. He learned to cook from the grandmother, or Nonna, of the family, who prepared every meal in a bustling, busy household, as women in her family have done for generations. Her daughter, Alessandra, taught him the language with patience and precision. Besides culinary secrets and prepositions, they opened their lives to him, and made him a real part of their extensive family. Though the book contains authentic, delicious family recipes Nonna shared with Mark, Beyond the Pasta delves into food memoir subject matter not found in a typical cookbook. It was the day-to-day shopping with Nonna, exploring the countryside and le gelaterie, where he truly developed his language skills, and a new, more joyful and uniquely Italian way of looking at the world.
Author: Marc Vetri Publisher: Ten Speed Press ISBN: 1607746085 Category : Cooking Languages : en Pages : 274
Book Description
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
Author: Francesco Buscemi Publisher: ISBN: 9781789384062 Category : Languages : en Pages : 170
Book Description
The history of Italy since the mid-1950s retold through the lens of food television. In this dynamic interdisciplinary study at the intersection of food studies, media studies, and politics, Francesco Buscemi explores the central role of food in Italian culture through a political history of Italian food on national television. A highly original work of political history, the book tells the story of Italian food television from a political point of view: from the pioneering shows developed under strict Catholic control in the 1950s and 1960s to the left-wing political twists of the 1970s, the conservative riflusso or resurgence of the 1980s, through the disputed Berlusconian era, and into the contemporary rise of the celebrity chef. Through this lively and engaging work, we learn that cooking spaghetti in a TV studio is a political act, and by watching it, we become citizens.
Author: David Gentilcore Publisher: Columbia University Press ISBN: 023115206X Category : Cooking Languages : en Pages : 274
Book Description
"Frankly, I am amazed that no one has already written this book, It is a fascinating topic, and David Gentilcore does it justice, covering five hundred years in scrutinizing detail. There is probably no food so readily associated with Italy than the tomato, and yet its origin is in the Americas." KEN ALBALA, University of the Pacific, author of Beans: A History --
Author: Frances Mayes Publisher: National Geographic Society ISBN: 142622091X Category : Travel Languages : en Pages : 420
Book Description
"This lush guide, featuring more than 350 glorious photographs from National Geographic, showcases the best Italy has to offer from the perspective of two women who have spent their lives reveling in its unique joys."--Publisher's description.
Author: Luca Cesari
Author: Luca Cesari
Author: Massimo Montanari
Author: Silvano Serventi
Author: Aliza Green
Author: Mark Leslie
Author: Marc Vetri
Author: Francesco Buscemi
Author: Lizzie Hewson
Author: David Gentilcore
Author: Frances Mayes