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The rest of the meatball with yogurt and curry Cauliflower

The rest of the dumpling and other stories around the food

Massimo Montanari

Editore Laterza

€ 14 209 pp

Five stars for this fine book by Massimo Montanari teacher of medieval history and food history at the University of Bologna .... the back cover that ok, we made this time to draw the reader is quite consistent with the content.

"The kitchen is not the only place where you design survival and pleasure. The kitchen is also the place to train your mind .. the rest of the dumpling is like the rest of the thoughts: if you wait a while ' are better .

Apart from that I've been waiting to read it all before giving an opinion, and I must say that the journey Gourmet since the Middle Ages to today about the various preparations culinary and gastronomic contexts d 'Italy without ever missing literary anecdotes makes this book today (and I read many if not all of the kitchen theory) a rare pearl compelling and convincing, that allows you to enjoy and to consider with more awareness the daily act of eating.

Carry excerpts significant, although unfortunately not all!

"Even in the middle ages bread was an important symbol of social difference: the diet of rural inhabitants was based mostly on soups, polenta made from inferior grains (barley, oats, millet, millet ) The bread when there was a dark color, made of rye or spelled, baked under the ashes, rather than in the oven - not least because in this way escaped the charge of use of the oven elegant, to which the communities were forced to turn to bake bread ... "

" When in 1054 the Greek Church is separated from the Latin, one of the reasons dispute is the accusation made by the "orthodox" to "Catholic," to have introduced into the Eucharistic rite a bread that is not really a bread, unleavened wafer, non-fermented rather reminiscent of the Jewish tradition "

The shape of the pasta

Montanari introduced with an essay of 1636 where he cites an essay by Paul Zacchia in 1636, where it already you write the many varieties of pasta.

"are still different between themselves, according to the pasta or dried them are drier or cooler, and which are still the second largest or thinner, they are still made of wheat flour, or other matter. We are of many different forms, as some are round, like those called vermicelli or macaroni, and some of them are empty inside, some no, others are wide and straight, like lasagne other one being small and round, like those who call Millefanti (.....)* wrote Paul Zacchia 1636

yet epserienza teaches that the different sizes of pasta, they may in fact be the same in substance, in fact producing results different on the senses. (...) And then with all due respect to those who wanted to teach us one thing and one thing is the form the substance, made for the dough seems to prove the opposite: that the two things interact so tight, almost to coincide. There is form without substance. There substance without form "

Behold, I hope you curious because when there is no fiction every now and then things get really, in spite of Scott and eaten!