Catalogue


Encyclopedia of pasta [electronic resource] /
Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Carol Field.
imprint
Berkeley : University of California Press, c2009.
description
xxi, 374 p. : ill., map ; 24 cm.
ISBN
0520255224 (cloth : alk. paper), 9780520255227 (cloth : alk. paper)
format(s)
Book
Holdings
More Details
imprint
Berkeley : University of California Press, c2009.
isbn
0520255224 (cloth : alk. paper)
9780520255227 (cloth : alk. paper)
restrictions
Licensed for access by U. of T. users.
general note
Translated from the Italian.
catalogue key
11949078
 
Includes bibliographical references and index.
A Look Inside
Awards
This item was nominated for the following awards:
Excerpts
Flap Copy
"This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting recipes." --Paul Levy, co-author ofThe Official Foodie HandbookandOut to Lunch "This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's fine translation does complete justice to Oretta Zanini's scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy."--Nancy Harmon Jenkins, author ofCucina del SoleandThe Essential Mediterranean
Flap Copy
"This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's fine translation does complete justice to Oretta Zanini's scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy."--Nancy Harmon Jenkins, author of Cucina del Sole and The Essential Mediterranean "This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting entries."--Paul Levy, co-author of The Official Foodie Handbook and Out to Lunch "Zanini's singular achievement in this book has been to shine a light into every Italian kitchen where a different kind of pasta is made, entertaining us with pertinent historical anecdotes, instructing us with explicit details and techniques, and making us powerfully hungry."--Victor Hazan, author of Italian Wine
Flap Copy
"This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's fine translation does complete justice to Oretta Zanini's scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy."--Nancy Harmon Jenkins, author ofCucina del SoleandThe Essential Mediterranean "This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting entries."--Paul Levy, co-author ofThe Official Foodie HandbookandOut to Lunch "Zanini's singular achievement in this book has been to shine a light into every Italian kitchen where a different kind of pasta is made, entertaining us with pertinent historical anecdotes, instructing us with explicit details and techniques, and making us powerfully hungry."--Victor Hazan, author ofItalian WineandMarcella Says. . .
Full Text Reviews
Appeared in Library Journal on 2010-01-01:
This is the first book to provide a complete history of pasta in Italy, showcasing more than 300 types of pasta-from bucatini and gnocchetti to tortellini and ziti. More than 100 lovely line illustrations and drawings bring the subject to life. Also included is a bibliography, a glossary of pasta names, and a general index. Each entry is nicely displayed in a box and includes an overview of each pasta type: the primary ingredients, preparation techniques, the different names for each kind of pasta, how it is served, the region where it is found, and the author's remarks. Besides its comprehensiveness, the great strength of this book is the research that went into compiling it. Zanini De Vita is a leading Italian food critic and author of The Food of Rome and Lazio: History, Folklore, and Recipes. Her passion for the subject shines through on every page. Bottom Line This wonderful resource is destined to become the definitive book on pasta. It succeeds both as a scholarly achievement and as an entertaining and authentic overview of Italian history and geography. An excellent companion to the pasta recipe books and valuable for all serious collectors of cookbooks and Italian history.-Kathleen A. Welton, Chicago (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Reviews
Review Quotes
"The world of pasta is bewilderingly huge, so we're thrilled with this new, authoritative work, by one of Italy's leading food scholars."
"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
"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
"This wonderful resource is destined to become the definitive book on pasta. " Starred Review
"This wonderful resource is destined to become the definitive book on pasta. " Starred Review-- Library Journal
"We needed this book. . . Answers all the questions about pasta. . . Ad many more you never thought to ask."
"We needed this book. . . Answers all the questions about pasta. . . Ad many more you never thought to ask."-- Gambero Rosso
This item was reviewed in:
Library Journal, January 2010
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Summaries
Main Description
Pasta has been a staple of the Mediterranean diet longer than bread. Food scholar De Vita travels to every corner of Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this compendium of historical and geographical information.
Main Description
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.
Main Description
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 for the same pasta, 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.
Table of Contents
Foreword
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
Table of Contents provided by Publisher. All Rights Reserved.

This information is provided by a service that aggregates data from review sources and other sources that are often consulted by libraries, and readers. The University does not edit this information and merely includes it as a convenience for users. It does not warrant that reviews are accurate. As with any review users should approach reviews critically and where deemed necessary should consult multiple review sources. Any concerns or questions about particular reviews should be directed to the reviewer and/or publisher.

  link to old catalogue

Report a problem