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Pasta The Story of a Universal Food

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ISBN-10: 0231124422

ISBN-13: 9780231124423

Edition: 2002

Authors: Silvano Serventi, Fran�oise Sabban, Antony Shugaar, Francoise Sabban

List price: $40.00
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Exploding the myth that Marco Polo brought pasta to Italy from China, this title shows that pasta existed in various cultures in various forms long before its appearance in the West. It chronicles the infancy of various forms of pasta and the effects of technology on pasta production.
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Book details

List price: $40.00
Copyright year: 2002
Publisher: Columbia University Press
Publication date: 11/6/2002
Binding: Hardcover
Pages: 416
Size: 6.25" wide x 9.75" long x 1.50" tall
Weight: 1.584
Language: English

Series Editor's 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
The Infancy of an Art
Going Back to the Myths
Pasta, an Unthinkable Food Source
First Words, First Hypotheses
The Classical Heritage
The Sacred Space of Pasta
The Primordial Shape
Lasagne: The Original Dough Sheet
The Family of Vermicelli
Dry Pasta, Fresh Pasta
Later Developments of Two Traditions
Recognition of a Culinary Category
The Time of the Pioneers
Sicily, the Cradle of Dry Pasta
Sardinia and Other Centers of Production
An Article of Mass Trade
The Market for Dry Pasta
The Fresh Pasta Shop
Rolling Pins, Blades, and Brakes
From the Hand to the Extrusion Press
The Routes of Wheat
The Emancipation of the Pasta Makers
The Triumph of the Brake
The Revolution of the Extrusion Press
Portrait of the Modern Pasta Manufacturer
The Golden Age of the Pasta Manufactory
The Birth of Manufacturing
Artisanal Manufacturing
The Hand That Makes: the Role of Women
Natural Drying
A Short Guide to Italian Manufacturers
Macaroni from Naples and Fine Pasta from Genoa
The Industrial Age
The Momentum of Modernity
The Mechanics of Progress
The Bronze Man; or, the Automated Dough Kneader
The Triumph of the Machine
Drying without Sunlight
The Splendor and Misery of a World in Transformation
From the Industrial Revolution to the Food Revolution
Pasta Without Borders
The New Horizons of Pasta
From Germany to the Land of the Cossacks
Transatlantic Migrations
French Traditions
Alsace and the Passion for Egg Pasta
Pasta from the New World: The Example of the United States
The Time of Plenty
The World of Pasta
The Thwarted Ambitions of French Industrialists
The Italian Reconquest
American Lessons
Victories and Defeats in the Regulation of Raw Materials
The Return to Favor of Artisans
The Empire of Fresh Pasta
The Taste for Pasta
A Tradition That Comes from Faraway
The Gastronomy of Fresh Pasta
Stuffed Pasta: Shapes, Colors, and Flavors
Dry Pasta as an Architecture for the Mouth
From Pasta That Melts in Your Mouth to Pasta Al Dente
Pasta and Its Companions
Pasta on the Menu
China: Pasta's Other Homeland
Of Pasta, Breads, and Flatbreads: The Bing Paradigm
The Distinguishing Features of a Civilization
Favorite Food of Scholarly Society
The Worshipful Bing
The Allure of Pasta and the Original Form
The First Recipes
The Popularity of Bing Throughout China
Pasta Products of the North Spread to the South
Exotic Flavors, Methods, and Preparations
The End of a History, the Richness of a Heritage
The Words of Pasta
Pasta: The Gluttony of the Land of Cockaigne
Pasta and Temperance
A Whiff of Cinnamon
In Search of Italian Pasta
Service Italian-Style
The Macaronic Cademy
"Spiked" Macaroni Casanova-Style
Neapolitan Folklore
Conviviality Around the Taverna
The Dandy at the Manufactory
Behind the Scenes in the Pasta Industry
The Dreams of the Hand