Food historian professor Karima Moyer-Nocchi provided an audience gathered in Gasson’s Fulton Room an overview of how pasta—once a staple of the Neapolitan poor—garnered an international reputation as the centerpiece of Italian identity.
Voices from the Dustbowl
If You Could Describe Yourself As One Type Of Pasta, What Would It Be?
In this week’s edition of “Voices From The Dustbowl,” we asked students what type of pasta describes them and why: “Spaghetti because you could flail all over the place.” — Josh Behrens, A&S ’18 “Linguini because I had it yesterday and it was delicious.” — Charlie Baker, A&S ’15 “Lasagna, it’s thick and it’s got layers.” — Sam…
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