- Messages
- 5,275
- Location
- No where you'd like to be......
This thread can be jacked, swiped, trolled, etc.....feel free to post wtf you want. Free for ALL!!! No whiners/rats allowed.
Your message is a bit hard to read, especially the blinking part.This thread is now about spaghetti ingredients and their origin.
*** Thread Jackers Bluelight Special ***
Was spaghetti invented in Sicily? Pasta, made from the flour of hard wheat with water and salt added, cooked by boiling, has existed in some form since the days of the Roman Empire. Made from any of several varieties of durum wheat (triticum durum) that thrive in dry climates, pasta has become one of the world's most popular foods. It is quite possible that this food, as it exists today, was first prepared in ancient Sicily. But was spaghetti actually invented in Sicily?
Before embarking on the trail of historical theories of this kind, it's important to recognise that certain developments could have taken place in different parts of the world at the same time. Ice cream is a classic example. In one form, it was prepared by the ancient Romans with the snows of Mount Etna, but it was probably known (in another form) to the ancient predecessors of the northern Russians. This kind of thing makes it difficult, and perhaps unfair, to attribute the origin of certain common foods to certain peoples and places.
So how did the idea that spaghetti was invented in Sicily get started? Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.
Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. It is to Edrisi that we owe much of our knowledge of the micro economy and social customs of twelfth-century Sicily. Little is known of Edrisi himself, except that he was born in northwestern Africa and educated in Spain. He appears to have known the Muslim Mediterranean well. Edrisi arrived at Palermo in 1139, and was soon commissioned to research a work of global geography.
The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. It yielded a global map (created in silver), now destroyed, and the book itself. Some of the book's statements were revolutionary for their time, things like "the earth is round like a sphere." The Book of Roger is considered one of the most important scientific works of the Middle Ages. Praised by Sicily's Muslims, Jews and Orthodox ("Eastern") Christians, it was not generally appreciated by the medieval popes or the Roman Catholic clergy, and for that reason its knowledge was sometimes suppressed in western Europe. Like Marco Polo, Edrisi was a traveler who wrote about what he saw, but his work was much more scientific, and generally more objective, than Polo's. More importantly, it survives in its original manuscript form; Marco Polo's writings exist primarily as later transcriptions which were often altered.
A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. Edrisi does not speculate about the origin of this "spaghetti," but the fact that he considers it noteworthy, and that it was widely exported to a thriving market, may indicate that it was not known outside Sicily at that time --at least not in the Mediterranean. In those days, hard wheat of the African variety probably was not raised in the more humid northern regions of Europe, yet Edrisi wrote about England, Scandinavia and Russia, describing (albeit possibly based on secondhand knowledge) England's rainy weather and Scandinavia's seasonal endless days and nights.
Only a few years ago did Sicily's tourism promoters rediscover this obscure reference to Sicilian spaghetti, and they've attempted to capitalise on it by referring to it in promotional publications. Their message seems to have been lost on the owners of the Chinese restaurants in Palermo and Catania.
Trabia's vermicelli (from the Italian word for the "thin worms" it resembled) represents, at the very least, what may have been the earliest "industrial" production of pasta. It's an industry that has changed the world's tastes.
SAUCES and their Orgin.
Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day? Few meals can be as pleasurable. But the stories behind your basic carbonara, puttanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.
Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. A 14th century recipe book calls for lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.
Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.
Of these, puttanesca has the most colorful history. A spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to “whore’s spaghetti.” According to popular legend, this dish was what prostitutes would cook while waiting on their next appointment. In actuality, a restaurant owner made up the dish after a group of late arriving customers instructed him to make pasta “facci una puttanata qualsiasi”, roughly translated as “make any kind of garbage.” The slang term for garbage is derived from the word puttana, which also means prostitute, giving the sauce its famous name.
Carbonara is a delicious sauce of fresh egg yolks, crisp cured pork (usually bacon or pancetta), grated cheese and plenty of black pepper. The name of the sauce is derived from the word “carbonaro,” or “charcoal burner,” which may refer to the type of stoves the dish was first cooked on, the workers who first ate it or even the Carbonari, a revolutionary secret society that played a key role in early attempts aimed at securing Italian unification. Another creamy concoction made its debut in 1914 when restaurateur Alfred Di Lelio created a mixture of rich butter, grated Parmesan and black pepper to restore his wife’s strength after she gave birth to their son—also giving birth to the popular alfredo sauce.
Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn’t set out to scale new culinary heights—he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.
Led us to the creation of Super Mario................
History of Spaghetti and Pasta
Pasta and especially spaghetti have managed to infiltrate our modern culture, cuisine pop culture, and become immensely famous not because they instantly gave us the means to replenish our bodies with healthy and nutritious food, but also because they gave our cuisine a new sense of fashion, invention, freedom and ability to experiment. This was possible not only because their basic recipe gave us the ability to change the appearance of the final meal as we wish to, but also because we were given the opportunity to truly experiment with ingredients, toppings, spices and fillings of countless shapes, sizes and origins.
Culinary history of our world was significantly changed with the expansion of famous spaghetti outside of the borders of Italy several centuries ago. Now, this meal represents one of the most popular foods in the world, and its road through our history is only started.
With several centuries of history, spaghetti managed to evolve into countless forms and recipes that are enjoyed daily all across the world. Here you can find out more about spaghetti types, facts and the way they impact our health.
If you have wanted what is the structure of spaghetti or how to make them in your own home, jump in here and get all the relevant information’s in one place.
Brief History
With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.
History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later.
After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.
Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.
Fascinating stuff.
This thread is now about spaghetti ingredients and their origin.
*** Thread Jackers Bluelight Special ***
Was spaghetti invented in Sicily? Pasta, made from the flour of hard wheat with water and salt added, cooked by boiling, has existed in some form since the days of the Roman Empire. Made from any of several varieties of durum wheat (triticum durum) that thrive in dry climates, pasta has become one of the world's most popular foods. It is quite possible that this food, as it exists today, was first prepared in ancient Sicily. But was spaghetti actually invented in Sicily?
Before embarking on the trail of historical theories of this kind, it's important to recognise that certain developments could have taken place in different parts of the world at the same time. Ice cream is a classic example. In one form, it was prepared by the ancient Romans with the snows of Mount Etna, but it was probably known (in another form) to the ancient predecessors of the northern Russians. This kind of thing makes it difficult, and perhaps unfair, to attribute the origin of certain common foods to certain peoples and places.
So how did the idea that spaghetti was invented in Sicily get started? Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.
Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. It is to Edrisi that we owe much of our knowledge of the micro economy and social customs of twelfth-century Sicily. Little is known of Edrisi himself, except that he was born in northwestern Africa and educated in Spain. He appears to have known the Muslim Mediterranean well. Edrisi arrived at Palermo in 1139, and was soon commissioned to research a work of global geography.
The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. It yielded a global map (created in silver), now destroyed, and the book itself. Some of the book's statements were revolutionary for their time, things like "the earth is round like a sphere." The Book of Roger is considered one of the most important scientific works of the Middle Ages. Praised by Sicily's Muslims, Jews and Orthodox ("Eastern") Christians, it was not generally appreciated by the medieval popes or the Roman Catholic clergy, and for that reason its knowledge was sometimes suppressed in western Europe. Like Marco Polo, Edrisi was a traveler who wrote about what he saw, but his work was much more scientific, and generally more objective, than Polo's. More importantly, it survives in its original manuscript form; Marco Polo's writings exist primarily as later transcriptions which were often altered.
A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. Edrisi does not speculate about the origin of this "spaghetti," but the fact that he considers it noteworthy, and that it was widely exported to a thriving market, may indicate that it was not known outside Sicily at that time --at least not in the Mediterranean. In those days, hard wheat of the African variety probably was not raised in the more humid northern regions of Europe, yet Edrisi wrote about England, Scandinavia and Russia, describing (albeit possibly based on secondhand knowledge) England's rainy weather and Scandinavia's seasonal endless days and nights.
Only a few years ago did Sicily's tourism promoters rediscover this obscure reference to Sicilian spaghetti, and they've attempted to capitalise on it by referring to it in promotional publications. Their message seems to have been lost on the owners of the Chinese restaurants in Palermo and Catania.
Trabia's vermicelli (from the Italian word for the "thin worms" it resembled) represents, at the very least, what may have been the earliest "industrial" production of pasta. It's an industry that has changed the world's tastes.
SAUCES and their Orgin.
Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day? Few meals can be as pleasurable. But the stories behind your basic carbonara, puttanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.
Food historians believe that lasagna is one of the world’s oldest pastas, and was likely eaten by ancient Greeks and Romans. These long, flat noodles would have been easy to roll out and dry in the sun or bake in rudimentary ovens, and cheese was a mainstay in lasagna recipes even in these early days. A 14th century recipe book calls for lasagna noodles to be layered in a baking dish with grated cheese and pulverized spices: not oregano and garlic like we might see now, but more likely cinnamon, nutmeg and black pepper.
Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.
Of these, puttanesca has the most colorful history. A spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to “whore’s spaghetti.” According to popular legend, this dish was what prostitutes would cook while waiting on their next appointment. In actuality, a restaurant owner made up the dish after a group of late arriving customers instructed him to make pasta “facci una puttanata qualsiasi”, roughly translated as “make any kind of garbage.” The slang term for garbage is derived from the word puttana, which also means prostitute, giving the sauce its famous name.
Carbonara is a delicious sauce of fresh egg yolks, crisp cured pork (usually bacon or pancetta), grated cheese and plenty of black pepper. The name of the sauce is derived from the word “carbonaro,” or “charcoal burner,” which may refer to the type of stoves the dish was first cooked on, the workers who first ate it or even the Carbonari, a revolutionary secret society that played a key role in early attempts aimed at securing Italian unification. Another creamy concoction made its debut in 1914 when restaurateur Alfred Di Lelio created a mixture of rich butter, grated Parmesan and black pepper to restore his wife’s strength after she gave birth to their son—also giving birth to the popular alfredo sauce.
Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn’t set out to scale new culinary heights—he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.
Led us to the creation of Super Mario................
History of Spaghetti and Pasta
Pasta and especially spaghetti have managed to infiltrate our modern culture, cuisine pop culture, and become immensely famous not because they instantly gave us the means to replenish our bodies with healthy and nutritious food, but also because they gave our cuisine a new sense of fashion, invention, freedom and ability to experiment. This was possible not only because their basic recipe gave us the ability to change the appearance of the final meal as we wish to, but also because we were given the opportunity to truly experiment with ingredients, toppings, spices and fillings of countless shapes, sizes and origins.
Culinary history of our world was significantly changed with the expansion of famous spaghetti outside of the borders of Italy several centuries ago. Now, this meal represents one of the most popular foods in the world, and its road through our history is only started.
With several centuries of history, spaghetti managed to evolve into countless forms and recipes that are enjoyed daily all across the world. Here you can find out more about spaghetti types, facts and the way they impact our health.
If you have wanted what is the structure of spaghetti or how to make them in your own home, jump in here and get all the relevant information’s in one place.
Brief History
With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.
History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later.
After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.
Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.
Fascinating stuff.
Wait a minute what is this, some kind of dive bar stripper club?
Ok mom, jesus christ... =Phijack as in change the subject, not scrolling forever scrolling through bs
Kitty, you got to charge more for pussy, or work more often.broke second spatula in week. dollar store
They are calling you Dude!
Is that the Brazoolian Branch of The Shining Path?This thread is now under control of the Rancidero Luminoso
I didn’t watch this movie because I hate his sweaterThe Duuuude......
This thread can be jacked, swiped, trolled, etc.....feel free to post wtf you want. Free for ALL!!! No whiners/rats allowed.