Pasta has been around in Italy since at least the Roman era. The story that they didn’t know about pasta until Marco Polo returned from China is just not true. He might have brought back some specific new recipes, but Italians have been enjoying pasta since before the three kingdoms began their romance.
Yeah, all they did was form the basis for modern pasta, and cultivate the seasonings used by modern Italians. I’m sure that counts for absolutely nothing. /s
It’s a reference to Alberto Grandi and his theses about the origins of many popular Italian dishes that are perceived as “traditional” but did not become mainstream until after WWII (and that Italian cuisine before that was much more regional and less homogeneous).
I think there’s something to those arguments, but it is worth noting that he’s not really a “food historian” as he’s often described but a professor of economics and management.
“Relatively recent”
I’ll be sure to let the Etruscans know.
Ahkshually, cultures all over the world have eaten crustaceans for millennia!
(I made up that fact for the sake of the punch line, no idea if accurate)
My people would rather have starved than eat crustaceans. Lobsters were being fed to prisoners in the US until recently. People are weird.
(It was a valiant attempt)
Isn’t tomato native to the Americas?
Most food is.
And pasta to China.
Pasta has been around in Italy since at least the Roman era. The story that they didn’t know about pasta until Marco Polo returned from China is just not true. He might have brought back some specific new recipes, but Italians have been enjoying pasta since before the three kingdoms began their romance.
The Etruscans, famously known for their tomato sauce.
“Food made by people living on what is now the Italian peninsula” is not a synonym for “Italian food.”
Yeah, all they did was form the basis for modern pasta, and cultivate the seasonings used by modern Italians. I’m sure that counts for absolutely nothing. /s
It’s a reference to Alberto Grandi and his theses about the origins of many popular Italian dishes that are perceived as “traditional” but did not become mainstream until after WWII (and that Italian cuisine before that was much more regional and less homogeneous).
I think there’s something to those arguments, but it is worth noting that he’s not really a “food historian” as he’s often described but a professor of economics and management.
The foremost things I have with every meal.