The pasta press and the drying process, therefore, made pasta important during lean economic times, and during the 17th century when there was overcrowding and problems with food distribution and availability, pasta became an important staple to feed poorer city dwellers.
Marco Polo really had nothing to do with all of this. In his book, he simply seems to have been comparing a dish he experienced in China to macaroni. He may have brought back samples, but he certainly did not bring back a hard wheat dried pasta, as so many people have envisioned. Too bad, for it was a great story. Many scholars do not take the book seriously at all. All the or so manuscripts we know are third hand, and they often differ between one another greatly.
It is highly doubtful that he was the great influential adviser and emissary of the Khan that he claimed to be, although he may have been a minor civil servant. It seems that he became very immersed in Mongol culture, but they did not even eat noodles. When it comes to the book, many people have asked, if Polo traveled so extensively throughout China, why did he never mention the Great Wall?
Seems hard to leave out of a tale of the great land. Did he ever even go there? There is room for doubt. Along with leaving out the Great Wall, there was no mention of chopsticks.
The Chinese ate with two little sticks. How could you not mention that? Foot binding? I assume the "polo" refers to poultry, and turkey is a bird. A polo? Check books out at your local library, take a college class. Ask a trusted tax preparer. Search websites, or ask someone like family and or neighbors and friends.
Robert at bread and jerky mostly nonparishable items that could last potatoes was another great food source. Mostly food like salted meat, and hard crackers. Shipboard food consisted of whatever would not spoil or get moldy on long voyages.
Sometimes officers would keep separate rations, at least for the first few weeks of a voyage. Everyone on board welcomed arriving somewhere where fresh food could be collected, hunted, or bought. Log in. Explorers and Expeditions. Marco Polo. Study now. See Answer. Best Answer. Study guides. Explorers and Expeditions 20 cards. What did coronado discover.
Who discovered the Mississippi River. What was Cartier searching for. Origin of Italian Pasta " ". It's difficult to trace the origins and invention of pasta since it's a food eaten across many cultures and locales. But archaeologists believe that noodles most likely first existed in central Asia thousands of years ago. Did Marco Polo bring pasta to Italy? No, it's believed it's very unlikely that Marco Polo introduced pasta to Italy. What was the first pasta?
Historians aren't sure what the first pasta was or where it was created. In his writing, Marco Polo writes about noodle-based dishes that are similar to pasta, and it even mentions lasagna. National Pasta Association. Sources Bober, Phyllis Pray. Cite This! Try Our Crossword Puzzle! What Is the Missing Number? Marco Polo's Travels -- from Encyclopedia Brittanica.
It would be fascinating to know about all the foods he tried as he visited so many exotic locations. However, his travel narrative has virtually no food descriptions. This final takeover was immediately before Marco Polo arrived, and thus his contacts were with this famous emperor, founder of the Yuan Dynasty.
The invaders introduced new kinds of foods including many developments in the types of pasta that were prepared by Chinese cooks. Here is a summary from the book Pasta: The Story of a Universal Food : "Considered a specialty of northern China, wheat-flour pasta was later widely adopted throughout the Yangzi basin in the wake of the political turmoil that followed the steady inroads of the Mongols beginning in the tenth century that culminated in the fall of the capital in In the culinary cross-pollinizing that followed, the array of pasta products broadened considerably.
Pasta also became a more refined foodstuff, requiring new techniques that made it possible to create extremely thin sheets of dough. At the same time, the culinary preparations, which had become exceedingly varied, began to incorporate many of the finest ingredients found in a southern climate.
Condiments and flavorings for pasta included sesame or almond paste, meat broth, fermented milk, cucumber in soy sauce, eggplant, ginger, scallions, chives, sugar, vinegar, tofu, and various pickles. Trade in pasta and related wheat products is reflected in contracts between Genoa and various northern Italian cities.
Although some dried pasta suitable for shipping was produced in the age of Marco Polo, most pasta was made in small shops and sold fresh. Everyone has heard the claim that Marco Polo brought pasta from China to Italy, and thus to the West.
The language of this silly little article is the language of fairy tales, and the anonymous author was clearly making a joke.
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