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Where Does Italian Food History Begin?
Italy is one of the oldest countries in the world, and
thanks to the geographical boundaries of the Mediterranean
Sea and the Alps it has remained largely unchanged
throughout history. Even during the Roman Empire, Italy was
set apart. Legions that had been abroad always knew when
they had returned to the mother country. Italian food
history, however, reaches far beyond the country's borders.
For starters, look at pasta. There is much historical debate
on its origins, but many historians point to Marco Polo's
voyages to the Far East, from which he returned with all
manner of foreign spices and foods, as the venue from which
pasta came. The Chinese had cooked with noodles for
centuries, and Marco Polo's men encountered the same on
their travels.
The tomato, now considered a staple in
Italian cuisine,
was long thought to be poisonous, partly because it is
related to the deadly nightshade plant. Other Europeans
found it to be palatable long before the first Italian cook
simmered some down to make tomato sauce.
The Greeks, neighbors and frequent military rivals of the
Italians, had a great amount of influence on Italian
cuisine, especially in the area of spices and the
preparation of seafood. Calamari, or squid, now a common
dish on every
Italian restaurant menu,
was originally something Greeks were known for consuming.
The Roman Empire's excursions into North Africa were another
fertile breeding ground for culinary expansion. The number
of herbs,
spices and vegetables that entered the Italian menu from
Egypt and the other African territories is uncountable.
Even today, Italian food history continues to evolve. Much
of the changes now, though, take place beyond the shores of
Italy. In America, for example, chefs like
Mario Batali have fused classic Italian dishes with American
cuisine to come up with dishes that combine the best of both
worlds. In cities and towns all over the country, chefs are
taking traditional ingredients and combining them in new
ways. In what could perhaps be called a "full-circle"
journey for pasta, some Italian-Asian fusion restaurants are
even beginning to evolve.
But perhaps the best way to get a full idea of Italian food
history is to get out and eat some. Better yet, eat a lot!
Eating Italian food is always better than Italian food
history.
Andrew Krause is a Chef and Pastry Chef for over 30 years,
at present I own a Gourmet Bakery called The Cheese
Confectioner.You can visit my site at For
Free Recipes.net NOTE:
You are welcome to reprint this article online as long as it
remains complete and unaltered (including the about the
author info at the end).
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