000			03469pam a22003734a 4500
001			2002073840
003			DLC
005			20190729102628.0
008			020701s2002 nyua b 001 0 eng
010			_a 2002073840
020			_a0231124422 (alk. paper)
040			_aDLC _cDLC _dMiTN
041	1		_aeng _hita
042			_apcc
049			_aEY8Z
050	0	0	_aTX809.M17 _bS4713 2002
082	0	0	_a641.8/22 _221
100	1		_aServenti, Silvano.
240	1	0	_aPasta. _lEnglish
245	1	0	_aPasta : _bthe story of a universal food / _cSilvano Serventi and Francoise Sabban ; translated by Antony Shugaar.
260			_aNew York : _bColumbia University Press, _c2002.
300			_axxi, 439 p. : _bill. ; _c24 cm.
440		0	_aArts and traditions of the table
504			_aIncludes bibliographical references and index.
505	0		_aPreface 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			_aPublisher 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!
650		0	_aCooking (Pasta)
650		0	_aPasta industry.
700	1		_aSabban, Francoise.
948			_au162902
949			_hEY8Z _i33039000692441
596			_a1
903			_a6907
999			_c6907 _d6907