italian food history

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