italian food history
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Italian Food History. 1. Important Facts About Pasta. Evidence found in Etruscan tomes was made in 4000 B.C. Greeks introduced lasagna Marco Polo may have brought spaghetti from China Was left as an inheritance. 1. Important Facts about Bread. The Roman soldiers’ bread was polenta. - PowerPoint PPT PresentationTRANSCRIPT
ITALIAN FOOD HISTORY
1. Important Facts About Pasta
Evidence found in Etruscan tomes was made in 4000 B.C.
Greeks introduced lasagna Marco Polo may have brought spaghetti
from China Was left as an inheritance
1. Important Facts about Bread The Roman soldiers’ bread was polenta.
2.Importance of Salt Shepard’s used salt for their sheep Roman solidiers’ wages were paid in salt Salt was used in trade (like money) The word “Salary” is derived from the
word “Salt”
3. Cato the Censor's Contributions
Early promoter of good nutrition Preached about benefits of cabbage Preached about eating a variety of
vegetables
4. Characteristics of Italian Renaissance
Highly Sophisticated Cooking was advanced to an art Cooking schools started Made sculptures from food (ice and
butter). Upper class ate elaborate dishes
5.New World influences The New World (Americas) gave Italians
potatoes, peppers, white kidney beans, and most importantly, tomatoes to cook with
Turkey was introduced as a substitute for peacock.
6. Italian Table Manners Don’t keep hands too long in the platter Wash hands before eating Keep one hand above the table, except
when throwing scraps to the dogs Leave weapons at the door Don’t stuff mouth with food
7. Introducing the Napkin and Fork
The napkin replaced wiping fingers on the tablecloth.
Napkins were also used by guest to take home left overs.
The fork replaced using fingers to eat
8. “Mother” of French Cuisine
Catherine de Medici brought her chefs and the elegant food customs of Italy to France when she married the French prince.
9. Political Influence on Regional Differences
Italy is divided into city-states with their own cooking styles.
Even after Italy was united, they retained their unique food characteristics.
9. Geographical Influences on Regional Differences
Italy is a peninsula with access to seafood
Apennine Mountain Range runs through the center of Italy divides the country and maked travel difficult.
The mountains isolated people so that they could only eat things that were grown in the area.
Work Cited Debus, Laura, Robert H Zedlitz, and Carol
M. Zedlitz. Exploring International Foods Travel China, Italy and Mexico. Cincinnati: South-Western Publishing Co. 1986. Print