MARC details
| 000 -LEADER |
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| fixed length control field |
03469pam a22003734a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
2002073840 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190729102628.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
020701s2002 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2002073840 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
0231124422 (alk. paper) |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
MiTN |
| 041 1# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| Language code of original |
ita |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
EY8Z |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX809.M17 |
| Item number |
S4713 2002 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.8/22 |
| Edition number |
21 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Serventi, Silvano. |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Pasta. |
| Language of a work |
English |
| 245 10 - TITLE STATEMENT |
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| Title |
Pasta : |
| Remainder of title |
the story of a universal food / |
| Statement of responsibility, etc. |
Silvano Serventi and Francoise Sabban ; translated by Antony Shugaar. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Columbia University Press, |
| Date of publication, distribution, etc. |
2002. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xxi, 439 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE |
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| Title |
Arts and traditions of the table |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Preface Note: Concerning a Definition of Pasta Products. Introduction: In the Beginning Was Wheat -- The King of Cereals of the Mediterranean -- Wheat in China, a Latter-Day Use. 1. The Infancy of an Art -- 2. The Time of the Pioneers -- 3. From the Hand to the Extrusion Press -- 4. The Golden Age of the Pasta Manufactory -- 5. The Industrial Age -- 6. Pasta Without Borders -- 7. The Time of Plenty -- 8. The Taste for Pasta -- 9. China: Pasta's Other Homeland -- 10. The Words of Pasta. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Publisher 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 unmasked 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! |
| 596 ## - |
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| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cooking (Pasta) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Pasta industry. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Sabban, Francoise. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
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| Series part designator, SPT (RLIN) |
u162902 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
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| h |
EY8Z |
| i |
33039000692441 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
6907 |