Pasta: The Story of a Universal Food

Pasta: The Story of a Universal Food

Pasta: The Story of a Universal Food

Pasta: The Story of a Universal Food


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!


“The world of pasta is essentially a working-class place,” an Italian writer pointed out almost half a century ago. He was referring to Italian pasta, but the observation can safely be generalized to include all pasta, a food that originated in China and from there spread to Japan, Korea, most of Southeast Asia, and the rest of the world.

Pasta perhaps epitomizes food as daily fare. Its preparation, essentially a household activity, is both easy and quick, and this probably explains, at least in part, why pasta is one of the most widespread pleasures of the world's table. Another reason for this simple food's popularity is its versatility. An immense body of recipes can be found in every corner of the planet, from the simplest dishes to intricate and sophisticated preparations suitable for the most extraordinary occasions and the most elegant repasts. Pasta is always affordable, even for the tightest household budgets. A trickle of olive oil and a pinch of chopped garlic and parsley are enough to make a plate of spaghetti irresistible, and a few ladlesful of fish broth, a few drops of lemon juice, a handful of fresh julienned carrots, and a few slices of cucumber are all that is required to create a savory Vietnamese noodle salad. Pasta has also long been one of the ingredients of the most refined cuisine. The world's great chefs have no misgivings about featuring ravioli or cannelloni—dressed formally, of course—on the menus of their five-star restaurants. Anyone at all can be inventive with pasta . . .

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.