Sorry, this item is not available in
Image not available for
Color:
Image not available

To view this video download Flash Player

 


or
Sign in to turn on 1-Click ordering
More Buying Choices
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Pasta: The Story of a Universal Food [Hardcover]

Silvano Serventi , Françoise Sabban , Francoise Sabban , Antony Shugaar
4.0 out of 5 stars  See all reviews (1 customer review)

List Price: $40.00
Price: $38.00 & FREE Shipping. Details
You Save: $2.00 (5%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Tuesday, July 15? Choose One-Day Shipping at checkout. Details
Free Two-Day Shipping for College Students with Amazon Student

Formats

Amazon Price New from Used from
Hardcover $38.00  

Book Description

January 15, 2003 0231124422 978-0231124423 First Edition

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!


Frequently Bought Together

Pasta: The Story of a Universal Food + Encyclopedia of Pasta (California Studies in Food and Culture) + The Geometry of Pasta
Price for all three: $85.03

Buy the selected items together


Editorial Reviews

From Publishers Weekly

The latest entry in Columbia's series, Arts and Traditions of the Table: Perspectives on Culinary History, is stuffed as tight as cannelloni with facts, numbers and quotes. If at times it is a little dry-through no fault of a very competent translation-it still stands as one of the most thorough histories to date of this beloved food. From the stuffed pastas of the Middle Ages (known as tortelli, because they were considered bite-sized cakes) to the artisan-produced pastas that made a comeback in Italy in the 1990s, Serventi and Sabban touch all the necessary bases and then some. A section on pasta in China begins with a lengthy "Ode to Bing" (noodles) by the scholar Shu Xi (264?-304?) and leads up through the Ming Dynasty, which the authors describe as the peak of pasta production in China, to modern-day ramen noodles, invented in Japan in 1958. The treatment of pasta development in Italy is even more complete and includes overviews of early pasta-making equipment and the role of women in its manufacture. The chapter "Pasta Without Borders," about the spread of pasta from Italy to the rest of the world (laying to rest Marco Polo myth), is an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time. Perhaps too encyclopedic to be taken in at a single sitting, this is no doubt the exhaustive new authority on its subject
Copyright 2002 Reed Business Information, Inc.

From Booklist

In the last 50 years, pasta has risen from ethnic oddity to ubiquity. A bowl of well-sauced spaghetti is both dinner and comfort food. Although pasta is virtually synonymous with Italy, modern historians suspect pasta originated in China and came very early to the Mediterranean basin, thanks in part to Arab merchants. Once it reached up the Italian peninsula, pasta developed in a wholly different culinary direction than in the East. By the fifth century, Italian cooks were already producing a forebear of baked lasagna. Pasta's march to universality probably began about the fifteenth century in Sicily, where the technique of drying hard wheat pasta for export came into being on an industrial scale. Naples' climate proved ideal for drying pasta doughs, and it dominated world trade until technological breakthroughs led to artificial simulation of favorable Neapolitan weather. Serventi and Sabban's remarkable tracing of pasta's history and development makes this a central addition to the history of food. An extensive bibliography testifies to the rigor of their scholarship. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product Details

  • Hardcover: 416 pages
  • Publisher: Columbia University Press; First Edition edition (January 15, 2003)
  • Language: English
  • ISBN-10: 0231124422
  • ISBN-13: 978-0231124423
  • Product Dimensions: 9.4 x 6.3 x 1.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,295,689 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.0 out of 5 stars
(1)
4.0 out of 5 stars
5 star
0
3 star
0
2 star
0
1 star
0
Share your thoughts with other customers
Most Helpful Customer Reviews
4.0 out of 5 stars Thorough, a bit academic February 11, 2014
Format:Hardcover|Verified Purchase
I was looking for some general history of pasta; this book is very good and quite thorough. It is quite academic--for example, it uses linguistics to trace the spread of pasta, but is very entertaining nonetheless.
Comment | 
Was this review helpful to you?
Search Customer Reviews
Search these reviews only



Books on Related Topics (learn more)

What Other Items Do Customers Buy After Viewing This Item?


Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Forums

There are no discussions about this product yet.
Be the first to discuss this product with the community.
Start a new discussion
Topic:
First post:
Prompts for sign-in
 



Look for Similar Items by Category