Pasta and Noodles: A Global History

Edible

by Kantha Shelke

Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world’s most popular—and satisfying—foods.
            Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world’s comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.
 

Genres: Food, Nonfiction, History, Food and Drink, Microhistory

144 pages, Hardcover

First published October 15, 2016

Reviews

[Ben · Rating 3 out of 5]

I was disappointed by this book. It had a lot of promise but was more like a well-researched wikipedia article than a piece of cohesive non-fiction. I learned a lot about pasta production and about flour, and I don't regret reading it, but it could have been better. The noodle section at the end was the biggest let-down; felt like it was rushed.

[Sesana · Rating 3 out of 5]

I really wish Shelke hadn't attempted to cover both pasta and noodles in one book. Edible books are short enough to begin with, and even the most comprehensive treatments can feel rushed. And Shelke just didn't nail the balance that would be required to give a balanced treatment to both pasta and noodles. The book is roughly 125 pages, and the first 90 are about pasta alone. The one and only chapter on noodles is incredibly rushed, and it makes me wish Shelke hadn't bothered with the subject at all. Frankly, considering how lovingly detailed every single aspect of pasta and pasta making is, I suspect Shelke didn't want to cover noodles at all.

[Ruth · Rating 4 out of 5]

A brief little treatise on the similarities and differences between pasta (officially durham semolina) and noodles (other stuff). This is part of the Edible Series from Reaktion Books. Oh, and there are recipes!

[John · Rating 3 out of 5]

A helpful little book. Readers will learn about the myths and realities around the history of pasta. The book includes lots of tasty tidbits about the making of pasta around the world. The book also includes a great deal of pasta related vocabulary which readers may have trouble keeping straight. Fortunately, there are appendices that review vocabulary in the back of the book.