Dry Pasta

The Tomato A pizza consists of dough, red tomato sauce, and cheese. One of those ingredients, the tomato, has a long history before it became a key ingredient in most Italian foods. At first, when Europeans received it from the Americas in the Columbian Exchange, they thought the tomato was poisonous. They stayed away from it for over 200 years.

Towards the middle of the excerpt, Bourdain mentions several different types of pasta: “spaghetti alla chitarra, linquine, garganelli, taglierini, fusilli” (33). Bourdain specifically states in the beginning of his novel that his main targets were those in the restaurant business, but he includes everyday people in his audience as well. These pasta names may seem normal to those in the restaurant business, but to the common English reader, whos food knowledge is limited to random phrases picked up from watching cooking shows like Top Chef, it’s a list in a foreign language. This evokes overwhelmed and lost feelings in readers due to the sheer amount of unknown words. Therefore inducing a better understanding of how out of place Bourdain may have felt because of his

This past Christmas Eve, my Polish grandmother joined us to make our traditional Polish dinner, and she insisted that we make pierogies, a Polish dumpling, from scratch. The process was long and messy, but worth it. During the nine hour cooking period I began to think that I have always loved Polish food, but I don’t know much about it. This experience points out my limited knowledge of my own culture. With better understanding of Polish traditions and culture, I can be more helpful next time Christmas rolls around. To prepare Polish dishes, an individual needs to learn about food customs and cultures, know about the cuisine's history, and know how to prepare the meal. These are all necessary so that I can become a better cook and share my

Growing up in a big Italian family, food has always played a large role throughout my entire life. Whether it was helping my mom and grandma make meatballs for Sunday dinners, having the traditional seven fishes on Christmas Eve or making trips to Little Italy, food has always been the common ground to bring my family together.

This is where the smells of cooked tomatoes, garlic, cheese, fresh focaccia bread, and pasta can be found in infinite bounds. Despite not having personally traveled to Italy, my connecting link to Italian cuisine can be found through this restaurant and their pasta. As Brombert (2013) explains in Italian Identity in the Kitchen, or Food and the Nation, Italians abroad are referred to as “macaroni-eaters,” for dried pasta, or maccheroni, particularly those from the southern regions. The experience that one encounters in Pagliacci’s is very much how I would imagine restaurants in Italy to be, packed with tables close together to encourage the social environment that is so crucial to Italian culture. An essential component upon entering is of course bread, an endless supply of freshly made focaccia bread to be exact. This is in line with the Italian custom to always eat bread with a meal, for it is very much an essential component. Similar to the history of bread, in which it was used as the last stand against hunger, when eaten to excess this mouth-watering bread can come close to being a meal in it of itself. The dish that I fall back on most frequently here provides me with an intimate knowledge of the flavors of the Italian world for it involves many classic ingredients. Fresh tomatoes soaked in red wine, mushrooms, basil, and olive combined with the linguine noodle and topped with

Italy is an European country. Italian is its official language, and 93% of the population is native Italian speakers. Its ethnic background includes small clusters of German-Italians, French-Italians, Slovene-Italians, Albanian-Italians, and Greek-Italians. With various clusters of people come various beliefs in religion. Religion has influenced the culture, artists, and national treasures of Italy in various ways.

Necessary graphics related to the text are applied to make it lucid for the reader. They are shown relevant to each other by presenting which picture goes with which part of the text. As the audience for this document are Americans who don’t have enough knowledge about the ingredients used in the Indian food items, the pictures utilized are printed in color instead of black and white print to help them understand better.

Pane e Vino’s pasta dishes, like the lasagna del mi’ nonno made with ground beef, mushrooms and

B. Tie to the Audience – Most of us can say that we have eaten a good serving of macaroni and cheese in our days. Whether It was from your grandmother, mother, aunt, or even a friend. But this dish is so simple to make you too can pull it off, and make it as delicious as grandma.

An interior project called Gelatoria is being developed. To make this successful, it is important to become familiar with the industry not just by knowing the components and ingredients of product but also through familiarity with other factors correlated with the success and survivability in the market. The typical gelato shops in Italy are characterized by its unique atmosphere imitating the European lifestyle. Its homemade frozen desserts are the center of attraction not only for adults but for all consumers of all ages. Gelato is indeed popular in Italy as it is enjoyed by all kinds of consumers (D’amico, Nevstrueva, Guan, Gon, Annini, and Yang 8). This paper aims to provide a discussion of the cultural, economical and social factors that affect the industry of gelato, ice cream, yogurt and other frozen desserts. These factors will provide a deeper understanding why certain products become successful in specific regions and how culturally diverse products could be introduced to other nations.

The day before the feast, the men are given their one culinary task of spaghetti, gravy, eggs and sauce, with ingredients made up by the woman. This is usually done within a garage or tent, the woman checking in or even supervising. This is one of the few task the men have due to the event mostly being managed by the women, on the day of as well as long before the day arrives. The authors point out the men often remarking they having nothing to do for the most part until this point.

This can have impact on other brand products, mainly Contadina pasta that will be associated to weak products.

We can analyse from exhibit 13,14 & 15 , that kit has huge potential of attracting customer

When eating this incredible tasting pasta I understand what it takes to make food so inviting. It has many different yet, incredible savory sauces and different ways of being crafted it can easily be adapted in diverse culture which makes pasta that more interesting. The pasta dish has come a long way from its original creation in the 18th century with its ingredients that consisted of only egg , flour, cheese, and cream; however, it has evolved into a food of art that has my taste buds more in-tact. Its roman herbs and spices give me a feeling of warmth and cheerfulness at the time of eating. Food of this stature should be a crime given my opinion because of the texture and taste only keeps me coming back for more. This pasta comes second to none; it’s my choice over all when it comes to my favorite