Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.
By:
Oretta Zanini De Vita
Foreword by:
Carol Field
Translated by:
Maureen Fant
Imprint: University of California Press
Country of Publication: United States
Volume: 26
Dimensions:
Height: 229mm,
Width: 152mm,
Spine: 36mm
Weight: 726g
ISBN: 9780520255227
ISBN 10: 0520255224
Series: California Studies in Food and Culture
Pages: 400
Publication Date: 15 October 2009
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Foreword, by Carol Field Preface to the English-Language Edition, by Oretta Zanini De Vita Translator's Preface, by Maureen B. Fant Voyage in the Pasta Universe: The Reasons for This Research, by Oretta Zanini De Vita Introduction to the First Italian Edition, by Corrado Barberis Traditional Italian Pasta Shapes A to Z Glossary Notes Bibliography Index
Oretta Zanini De Vita is a leading Italian food critic and author of several books on Italian cuisine including The Food of Rome and Lazio: History, Folklore, and Recipes and Il cibo e il suo mondo nella campagna romana. Maureen B. Fant is a writer and translator and is the coauthor of The Dictionary of Italian Cuisine.
Reviews for Encyclopedia of Pasta
"""This wonderful resource is destined to become the definitive book on pasta. "" Starred Review Library Journal ""The world of pasta is bewilderingly huge, so we're thrilled with this new, authoritative work, by one of Italy's leading food scholars."" Saveur ""We needed this book... Answers all the questions about pasta... Ad many more you never thought to ask."" Gambero Rosso"
- Winner of James Beard Foundation Book Awards (Reference Boty) 2010
