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A short history of spaghetti with tomato sauce / Massimo Montanari ; translated from the Italian by Gregory Conti.
Van Pelt Library GT2868.68 .M66 2021
Available
- Format:
- Book
- Author/Creator:
- Montanari, Massimo, 1949- author.
- Standardized Title:
- Il mito delle origini : breve storia degli spaghetti al pomodoro English
- Language:
- English
- Subjects (All):
- Food habits--History.
- Food habits.
- History.
- Cooking (Pasta)--History.
- Cooking (Pasta).
- Food--Social aspects--History.
- Food.
- Food--Social aspects.
- Physical Description:
- 119 pages : black and white illustrations ; 22 cm
- Place of Publication:
- New York, NY : Europa Editions, 2021.
- Summary:
- "Is it possible to identify a starting point in history from which everything else unfolds--a single moment that can explain the present and reveal the essence of our identities? According to Massimo Montanari, this is just a myth: by themselves, origins explain very little and historical phenomena can only be understood dynamically--by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected. As Montanari shows in this lively, brilliant, and surprising essay, all you need to debunk the "origins myth" is a plate of spaghetti. By tracing the history of the one of Italy's "national dishes"--from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the 20th century--he shows that in order to understand who we are (our identity) we almost always need to look beyond ourselves to other cultures, peoples, and traditions." -- Amazon.
- Contents:
- Machine generated contents note: Words: Handle with Care
- Recipes and Products, Or Rather, Time and Space
- Reflecting on a Plate of Pasta
- Marco Polo and Spaghetti: The Birth of a Fake News Item
- Bread and Pasta: From the Middle East to Europe
- New Names for a New Product
- The Sicilian Melting Pot and the Birth of the Pasta Industry
- When Spaghetti Were Called Macaroni
- A New Category of Food
- How Do You Cook Pasta?
- Cheese on Macaroni
- Another Way to Eat: The Fork
- Pasta Changes Its Status
- Al Dente
- We Are What We Eat
- White and Red
- Spanish Tomato Sauce
- A Felicitous Encounter
- A Spice for Everyone
- Olive Oil and the Invention of the Mediterranean Diet
- Garlic and Onion, Peasant Aromas
- A Touch of Green
- The Spaghetti Tree.
- Notes:
- "The unbelievable true story of the world's most beloved dish"--Cover.
- Includes bibliographical references and index.
- ISBN:
- 9781609457099
- 1609457099
- OCLC:
- 1235870379
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