| #880028 in Books | 2003-01-15 | Original language:English | PDF # 1 | 9.40 x1.20 x6.26l,1.62 | File Name: 0231124422 | 416 pages
||2 of 2 people found the following review helpful.| Thorough, a bit academic|By Customer|I was looking for some general history of pasta; this book is very good and quite thorough. It is quite academic--for example, it uses linguistics to trace the spread of pasta, but is very entertaining nonetheless.|0 of 1 people found the following review helpful.| Two Stars|By Vietriguy||From Publishers Weekly|The latest entry in Columbia's series, Arts and Traditions of the Table: Perspectives on Culinary History, is stuffed as tight as cannelloni with facts, numbers and quotes. If at times it is a little dry-through no fault of a very compete
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 adap...
[PDF.bb66] Pasta: The Story of a Universal Food Rating: 4.93 (463 Votes)
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