The History of Pasta

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Pasta did not originate during the thirteenth century. A popular myth, pasta originated from Marco Polo’s voyage back from China, when he brought back noodles to Venice. According to food historian Serventi et al. (2003, p211) the myth originated in the 1920s from Macaroni Journal as an American promotional policy. In fact pasta originated 4,000 years ago. According to a national geographic article the preserved bowl of noodles was found below ten feet of dirt in Laija archaeological site (Roach, 2005). The bowl of noodles found at the Laija archaeological site in Northern China is significant because it is the earliest empirical evidence of noodles. Huoyuan Li from the Institute of Geology found that the 4,000 year old noodles were made from broomcorn and foxtail millet grains at the Beijing Chinese Academy of Sciences. Roach argues that millet grain was indigenous to China because the grain was grown and cultivated 7,000 years ago (Roach, 2005).

Pasta was mass produced in America after World War II. The pasta industry found itself in a second industrial revolution. The European pasta industry fell behind America’s pasta industry. The small family enterprises found in Southern Italy went out of business. America was focused on the automatic production of pasta. The modernization of production equipment gave American companies a competitive advantage in manufacturing pasta. American companies would measure semolina, add water, and then condition the pasta into a finished product. In the 1920s America’s pasta industry introduced packaging and marketing. Pasta was packaged in visible cellophane for protection against contamination. Through innovation American companies created standardized pasta products.

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...ts of pasta include b-vitamins and iron, free from cholesterol, and low-sodium. According to the National Pasta Association one cup of whole wheat pasta provides 25% of daily fiber.

Works Cited

Moskin, J. (2011, January 25). The long pull of noodle making. The New York Times. Retrieved from http://www.nytimes.com/2011/01/26/dining/26noodles.html?_r=2&sq=noodles&st=cse&scp=2&pagewanted=all

Roach, J. (2005, October 12). 4,000 year old noodles found in China. National Geographic News. Retrieved from http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html

Broihier, K. (2007). Picking a pasta with the most nutrition punch. Environmental Nutrition, 30(11), 4.

Clark, N. (2011). Sports snacks. American Fitness, 29(2), 66-67.

Serventi, S., Sabban, F. (2003). Pasta: the story of a universal food. New York, NY: Columbia University Press.

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