Pasta

Discover the rich and diverse history of pasta in the compelling book Pasta by Silvano Serventi, published by Columbia University Press in 2002. This comprehensive volume, spanning 416 pages, debunks the popular myth that Marco Polo introduced pasta to Italy from China. Instead, it reveals that pasta has deep roots in Middle Eastern, Asian, and North African culinary traditions, predating its arrival in Western cuisine. Serventi's insightful exploration not only highlights the evolution of pasta but also its significance as a staple ingredient across various cultures. Perfect for food enthusiasts and history buffs alike, Pasta offers a fascinating look at the pasta industry and its impact on global gastronomy. Dive into this hardback edition and enrich your understanding of one of the world's favorite foods.