Pasta: The Story of a Universal Food by Silvano Serventi, Francoise Sabban (Françoise Sabban), Antony Shugaar (Translator)
Requirements: .PDF reader, 6.5 MB
Overview: 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.
Genre: Non-Fiction > Food & Drink
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