A short history of spaghetti with tomato sauce /

A short history of spaghetti with tomato sauce /

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Bibliographic Details
Author / Creator:	Montanari, Massimo, 1949- author.
Uniform title:	Il mito delle origini : breve storia degli spaghetti al pomodoro English
Imprint:	New York, NY : Europa Editions, 2021. ©2021
Description:	119 pages ; illustrations ; 22 cm
Language:	English
Subject:	Food habits -- History. Cooking (Pasta) -- History. Food -- Social aspects -- History. Cooking (Pasta) Food habits. Food -- Social aspects. History. Informational works.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12717940

Hidden Bibliographic Details
Other authors / contributors:	Conti, Gregory, 1952- translator.
ISBN:	9781609457099 1609457099
Notes:	"The unbelievable true story of the world's most beloved dish"--Cover. Includes bibliographical references (pages [105]-116) and index. Text in English, translated from the Italian.
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." --

Table of Contents:

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.