the cultural history of italian pasta
DESCRIPTION
This infographic analyzes and catalogues the 310 pastas featured in Oretta Zanini de'Vita's Encyclopedia of Pasta. Each pasta is categorized first by type of pasta ( long, short, stuffed, stretched, etc.) and then analyzed according to composition, cooking method and cultural context. The infographic utilizes a wooden slider to allow the user to view the information more easily.TRANSCRIPT
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For more than one thousand years, Italian hands have carefully
crafted dough into hundreds of shapes with creative genius
exceeding any other noodle-eating people in the world.
The spread of pasta, as we understand the term, is relatively
modern. Until the years just before World War II, four-fifths
of the Italian population had a diet predominantly based
on plants, while pasta was reserved for feast days due to the
scarcity and costliness of ingredients. In the 1960s, with the
help of an economic boom, pasta started to appear more
frequently on the tables of rural homes. The vast array of
pastas and traditional uses represent a colorful history in
the sociocultural construct of Italian life. The use of diverse
ingredients was a direct result of the resources that were
available in different regions. Over time these necessities
became tradition — not only respected in Italy today, but
strictly enforced. The Cultural History of Italian Pasta serves
as a means to decipher each of the three hundred ten pastas
listed in Oretta Zanini de Vita’s as a
means to understand an integral part of Italian culture. 1
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