A Historian’s Take on Food and Food Politics
Edit. 3 June 2010. For Adam. When I read this recipe I wonder: Is it actually baked? The nearest thing to a reference to an oven is the instruction to serve it hot. But that could have been achieved by the assembly of the sheets of pasta and the sauce. My impression based on two [...]
Read: Follow up on Lasagne in Early 20th Century Italo-Argentine Cuisine
Italian Cuisine, as we know it today, was the creation of Italians who lived and migrated between three places in the early 20th century: Italy, the United States and Argentina. 26 million Italians moved overseas between 1870 and 1970, to northern Europe, the US, Argentina, Brazil, Canada, and elsewhere. New York and Buenos Aires both [...]
Read: Lasagne in Early 20th Century Italo-Argentinian Cuisine
An ah ha moment. I was re-reading the best book we have on the history of pasta, Pasta The Story of a Universal Food, by Silvano Serventi and Francoise Sabban when I ran across this sentence. What was generally called . . . “Italian pasta” was actually pasta from Genoa and Naples; pasta from other [...]
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