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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.

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Italian Food History

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  1. Italian Food History

  2. 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

  3. 1. Important Facts about Bread • The Roman soldiers’ bread was polenta.

  4. 2.Importance of Salt • Shepard’sused 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”

  5. 3. Cato the Censor's Contributions • Early promoter of good nutrition • Preached about benefits of cabbage • Preached about eating a variety of vegetables

  6. 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

  7. 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.

  8. 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

  9. 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

  10. 8. “Mother” of French Cuisine • Catherine de Medici brought her chefs and the elegant food customs of Italy to France whenshe married the French prince.

  11. 9. Political Influence on Regional Differences • Italy is divided into city-states with theirown cooking styles. • Even after Italy was united, they retained their unique food characteristics.

  12. 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 makedtravel difficult. • The mountains isolated people so that they could only eat things that were grown in the area.

  13. 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

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