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Posted: Tue 3:53, 07 Dec 2010
Post subject: Jordan Retro 4 Using your noodle—a look at the or
Popular pasta,
Jordan Retro 4
There is a common myth that Marco Polo brought noodles back from China, where it may have originated. This of course, is untrue, and through examining records on Italian recipes and notes, there is evidence to suggest that pasta dishes were already established in Italy at least 20 years before Marco Polo’s return. Though the Chinese noodle does possibly date back to as early as AD25, and in 2005 the remains for the oldest preserved noodles on record may have been uncovered in Qinghai, China,
Jordan All Day
, evidence in Arab culture shows that the Italians already had the noodle as a staple to their diets by at least AD8, when Arab invasion influenced the local regional diet. The first written record for boiled noodles appears in Jerusalem, Talmud in the 5th century.
Though there is much debate, it is certain that pasta existed for many centuries, as did many dish variations. By the 14th and 15th centuries, dried pasta became increasingly popular for its nonperishable properties and easy storage for travel purposes. There are even records of pasta being found in 15th century Dominican monasteries. Pasta noodles varied in all shapes and sizes including long tubes, pocketed chunks, rectangular shapes, strands and more. By 1700, the first spaghetti noodles were created in Napoli,
Jordan 4
, Italy. The advent of pasta even yielded the invention of the more modern dinner fork utensil of today.
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Italy is known for many things—love, history, art and of course hearty Italian food. When most people think of Italian food, images of spaghetti come to mind. Other dishes include lasagna, fettuccini, ravioli and other “noodley” favorites. Tomato sauce often works as a partner in these prepared dishes, but the tomato, as everyone knows, is not native to Italy. Though the tomato is of South American origin, the fruit has become a popular ingredient and mainstay in many international dishes, including those of Italian affiliation. By this same token, pasta is not native to Italy.
The ingredients in many dishes across the globe are repeated as often as history is. When considering some common platters associated with a given region, it is interesting to note that many key ingredients in a given entree are often times not even native to the region such dishes are associated with.
Early Origins
Pasta was a popular part of an Italian daily diet by the 17th century. There were several ways to eat pasta including eating it dried (early on), baked, boiled in water or stocks,
Jordan Retro 5
, prepared with added sauces and several other variations. It was only one hundred years earlier when Spanish explorations of the New World yielded a cultivation of tomatoes and edible dishes entailing the use of tomatoes. When tomatoes were first brought back to Europe they were not accepted as an edible food due to the fact that they are part of the nightshade family and were believed to be poisonous. This belief carried on with many up until the early 19th century. Eventually tomato based pasta dishes caught on, including the commonly prepared spaghetti famous today.
The origin of the noodle may date back to as early as 5000BC or even earlier. In Middle Eastern culture wheat flour may have been the basis for the first noodles. By AD1, there is even mention of an Etrusco-Roman noodle made from the same durum wheat as “lagane.” This noodle, however, was not boiled, but rather cooked. Therefore, by the standards of many historians, this earliest form of “lasagna noodle” was not really pasta.
If China is in fact an area of origin for the noodle, there is much speculation as to how it came into being. Wheat flour makes up the noodle of Arab origin, but historians suggest that rice probably played the role in Asia that wheat filled in Europe, at least early on. By AD300, the Chinese had already begun creating numerous noodle-like products out of a wholegrain paste formed from rice. Noodle staples made their way to Japan between AD500 and 600.
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