[Sca-cooks]pasta

[Johnna Holloway]

Pasta. The Story of a Universal Food
by Serventi and Sabban was translated and published
in English in 2003 by Columbia University Press.
http://www.columbia.edu/cu/cup/catalog/data/023112/0231124422.HTM
It covers pasta both in Asia and in Europe. It's an academic text.
Silvano Serventi is a historian of food and of French and Italian 
culinary practices.
He is the author of many books, including
 The Medieval Kitchen: Recipes from France and Italy (with Odile Redon 
and Françoise Sabban).

Françoise Sabban is a sinologist and director of studies at the Ecole 
des Hautes Etudes en Sciences Sociales in Paris.

It should be widely available to be loaned in, should you want to
read it and not buy it.
I am sorry but the website that you cite
http://www.inmamaskitchen.com/FOOD_IS_ART/pasta/historypasta.html 
has no references and is wrong on a number of dates.
You might want to check out Andrew Dalby's writings on foods in the 
ancient world
and on what Charles Perry has done. Both would give you a better picture 
on the
history of pasta.

Johnnae

elisabetta at klotz.org wrote:

> I was thinking of buying this book, but was disappointed when I read 
> the front
> flap, and didn't.
> Does it go into other types of noodles, and noodle myths (like the 
> Greek's
> eating them, which may or may not be true)? Or does it just cover Italian
> pasta?
> Here's a brief history of noodles:
> http://www.inmamaskitchen.com/FOOD_IS_ART/pasta/historypasta.html
> :) Elisabetta
>