Pasta: The Story of a Universal FoodColumbia University Press, 2002 - 439 pagine 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! |
Sommario
In the Beginning Was Wheat | 1 |
The Infancy of an Art | 9 |
the classical heritage | 15 |
the primordial shape | 22 |
the original dough sheet | 24 |
dry pasta fresh pasta | 32 |
recognition of a culinary category | 38 |
sardinia and other centers of production | 44 |
alsace and the passion for egg pasta | 184 |
The Time of Plenty | 197 |
the italian reconquest | 203 |
victories and defeats in the regulation | 212 |
the empire of fresh pasta | 222 |
a tradition that comes from faraway | 230 |
shapes colors and flavors | 238 |
from pasta that melts in your mouth to pasta al dente | 253 |
the market for dry pasta | 50 |
rolling pins blades and brakes | 56 |
From the Hand to the Extrusion Press | 63 |
the emancipation of the pasta makers | 70 |
the triumph of the brake | 77 |
the revolution of the extrusion press | 83 |
The Golden Age of the Pasta Manufactory | 91 |
artisanal manufacturing | 98 |
natural drying | 108 |
a short guide to italian manufacturers | 115 |
The Industrial | 127 |
the mechanics of progress | 133 |
the bronze man or the automated dough kneader | 136 |
the triumph of the machine | 142 |
drying without sunlight | 150 |
the splendor and misery of a world | 157 |
Pasta Without Borders | 169 |
transatlantic migrations | 175 |
pasta and its companions | 257 |
pasta on the menu | 267 |
the BING paradigm | 276 |
favorite food of scholarly society | 286 |
the worshipful BING | 294 |
the first recipes | 304 |
91 | 308 |
the popularity of BING throughout china | 311 |
exotic flavors methods and preparations | 325 |
127 | 328 |
The Words of Pasta | 345 |
neapolitan folklore | 352 |
the dreams of the hand | 358 |
391 | |
413 | |
420 | |
Altre edizioni - Visualizza tutto
Pasta: The Story of a Universal Food Silvano Serventi,Françoise Sabban Anteprima non disponibile - 2002 |
Parole e frasi comuni
boiling botuo bread century a.d. cereal chap cheese chefs China Chinese cooked cucina cuisine culinary described developed dishes dough dried dry pasta durum wheat durum wheat semolina earliest especially flatbreads flavor foodstuff French fresh pasta gluten Gragnano Han dynasty hundun Ibid Industria del pastificio Italian cuisine Italian pasta Italy L’industria della pasta lasagne Laurioux Liber de coquina macaroni maccheroni machine Malouin manufacturers Martino meat mian millet milling Naples Neapolitan nineteenth century northern offered one’s pasta factories pasta industry pasta makers pasta products pâtes period Portesi preparations production of pasta Qimin yaoshu ravioli recipes region rolled Rovetta sauce Scappi semolina served shape sheet of dough Shu Xi Sicily soft wheat Song dynasty soup southern Southern Song dynasty spaghetti specialties starch steamed stuffed pasta tagliatelle Taiping yulan texts timbale tion tomato Torre Annunziata tortelli tradition treatise type of pasta vermicelli vermicelli makers wheat flour word bing