Pasta by Silvano/ Sabban, Francoise/ Shugaar, Antony (TRN) Serventi

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Title: Pasta
Author: Serventi, Silvano/ Sabban, Francoise/ Shugaar, Antony (TRN)
Publisher: Columbia Univ Pr
Publication Date: 2002/11/01
Number of Pages: 416
Binding Type: HARDCOVER
Library of Congress: 2002073840
 

About Silvano/ Sabban, Francoise/ Shugaar, Antony (TRN) Serventi

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Silvano Serventi is a historian of food and of French and Italian culinary practices. He is the author of many books, including The Medieval Kitchen: Recipes from France and Italy (with Odile Redon and Françoise Sabban).Françoise Sabban is a sinologist and director of studies at the Ecole des Hautes Etudes en Sciences Sociales in Paris.Antony Shugaar is coauthor of Latitude Zero: Tales of the Equator and translator of The Judge and the Historian by Carlo Ginzburg, and Niccolo's Smile and Republicanism by Maurizio Viroli. He lives in Arlington, VA.
 
Published September 30, 2011 by Columbia Univ Pr.
Genres: . Non-fiction

Unrated Critic Reviews for Pasta

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Scholarly investigation of the quintessentially Italian carbohydrate.

May 20 2010 | Read Full Review of Pasta

Publishers Weekly

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The chapter "Pasta Without Borders," about the spread of pasta from Italy to the rest of the world (laying to rest Marco Polo myth), is an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time.

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