On food and cooking the science and lore of the kitchen ( PDFDrive ) 1081

are its moist, fine, satisfyingly substantial texture and its neutral flavor, which makes it a good partner for a broad range of other ingredients Two cultures in the world have thoroughly explored the possibilities of boiled grain paste: Italy and China Their discoveries were different, and complementary In Italy, the availability of high-gluten durum wheat led to the development of a sturdy, protein-rich pasta, one that can be dried and stored indefinitely, one that readily lent itself to industrial manufacturing, and that can be formed into hundreds of fanciful shapes The Italians also refined the art of making fresh pastas from soft wheat flours, and evolved an entire branch of cooking based on pasta as the principal ingredient, its combination of substance and tenderness providing the foundation for flavorful sauces — usually just enough to coat the surfaces — and fillings In China, which had soft, low-gluten wheats, cooks concentrated on simple long noodles and thin wrappers, prepared them fresh and by hand, sometimes with great panache and just moments before cooking, and served the soft, slippery results almost exclusively in large amounts of thin broth More remarkably, Chinese cooks found ways to make noodles from many different materials, including other grains and even pure, protein-free starch from beans and root vegetables The History of Pasta and Noodles It’s a story often told, and often refuted, that the medieval traveler Marco Polo found noodles in China and introduced them to Italy A recent book by Silvano Serventi and Franỗoise Sabban has set the record straight in authoritative and fascinating detail China was indeed the first country to develop the art of noodle making, but there were pastas in the ...cooks concentrated on simple long noodles and thin wrappers, prepared them fresh and by hand, sometimes with great panache and just moments before cooking, and served the soft, slippery results almost exclusively in large... from beans and root vegetables The History of Pasta and Noodles Its a story often told, and often refuted, that the medieval traveler Marco Polo found noodles in China and introduced them to Italy A recent book by Silvano Serventi and. .. A recent book by Silvano Serventi and Franỗoise Sabban has set the record straight in authoritative and fascinating detail China was indeed the first country to develop the art of noodle making, but there were pastas in the