Pasta is so ubiquitous and popular that many nations claim the invention as their own. It is a common cultural experience that has become a staple food for a great many people around the world.
Join Kantha Shelke's quest for the origins of pasta, as she takes you on a delicious culinary journey across five continents and through distant lands. She traces the evolution and scientific curiosities of this highly adaptable foodstuff, from roadside noodle snack vendors in Singapore and traditional pasta companies in Parma, Italy, to a state-of the art noodle manufacturer in Japan, and pasta makers in Brazil, Mexico and the United States of America. The culinary quest continues in your own kitchen, as the book presents iconic recipes to try at home.Just when you thought you knew everything about the humble noodle, Pasta and Noodles reveals little known facts, tasty titbits and cultural lore from the culinary and cultural history of pasta.

Klappentext Just when you thought you knew everything about the humble noodle, Pasta and Noodles reveals little-known facts, tasty titbits and cultural lore about the history of pasta. Kantha Shelke takes you on a journey across five continents to trace the evolution of this highly adaptable foodstuff. Zusammenfassung Just when you thought you knew everything about the humble noodle! Pasta and Noodles reveals little-known facts! tasty titbits and cultural lore about the history of pasta. Kantha Shelke takes you on a journey across five continents to trace the evolution of this highly adaptable foodstuff.

Autorentext

Kantha Shelke holds adjunct and visiting faculty positions at Johns Hopkins University and MCI Management Center in Innsbruck, Austria and writes extensively on food science, food law, nutrition, and culinary history.

Klappentext

Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world's most popular--and satisfying--foods.
Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world's comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.