Antony (TRN),Francoise/ Shugaar,Serventi,Silvano/ Sabban

Serventi and Sabban have drawn on their expertise in medieval European and Chinese history to write an enjoyable study of pasta. The growing and processing of wheat, the simultaneous invention of pasta in both Italy and China, the development of pasta dishes, and the creation and development of mass-produced pasta manufacturers from the Middle Ages through the present are described. Primary sources are quoted throughout. Annotation c. Book News, Inc., Portland, OR (booknews.com)