Pasta, noodles, mush and [Sca-cooks] Apicius' polenta recipe

[Johnna Holloway]

You might want to loan in or buy a copy of
Pasta   The Story of a Universal Food by

Silvano Serventi and Françoise Sabban
Translated by Antony Shugaar

Columbia University Press.

It's an academic text  goes into pasta in the west and the east.
Less than $20 now on Amazon.

Johnnae

Nick Sasso wrote:

>You make a good food archeology point here.  snipped
>This is a fascinating line of thought for me in running through the rampant
>variation on boiled semolina/grain (course to fine) that turns variously
>into sheet pasta, extruded and shaped pastas, dumplings and puddings of
>sort.  
>
>niccolo difrancesco
>(a fervent devotee to the simple elegance of pasta as food and palette for
>art)
>
>