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Distributed for Reaktion Books

Pasta and Noodles

A Global History

Pasta and noodles are so ubiquitous and popular that many nations around the world claim them as their own invention. In fact, their origins are as murky as ever, a destination that Kantha Shelke sets out for in this fascinating history. Journeying across five continents and through distant lands, she takes readers on a delicious culinary adventure in order to learn more about one of the world’s most popular—and satisfying—foods.
            Shelke traces the evolution and examines the scientific qualities of this highly adaptable staple. From there she guides us from roadside noodle stalls in Singapore to an age-old traditional pasta company in Parma, Italy; from a state-of-the-art Japanese manufacturer to pasta makers in Brazil, Mexico, and United States. She then takes the quest into our homes, offering a bonanza of recipes from around the world suitable to casual and intrepid home-cooks alike. A toothsome look at the world’s comfort food, Pasta and Noodles reveals little known facts, tasty titbits, and cultural lore that will have you feeling satiated, indeed.

144 pages | 45 color plates, 15 halftones | 5 x 7 3/4 | © 2016


Food and Gastronomy

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"The author takes us on a fascinating, carbohydrate-fueled odyssey across the five continents, from roadside noodle vendors in Singapore and the pasta makers of Parma to a state-of-the art noodle manufacturer in Japan, plus recipes to try at home."


“Given the many nations and extreme variety of noodles, though, this zippy world tour is impressively succinct.”

Weekly Standard

“A short, wide-ranging history of a beloved staple of various world food traditions.”


Table of Contents

1 Whence Pasta Came: Myths and Legends
2 Pasta Ingredients
3 Making Pasta
4 Pasta Cookery
5 Modern Forms of Pasta
6 Noodle
Appendix I: Types of Italian Pasta
Appendix II: Types of Noodle
Select Bibliography
Websites and Associations
Photo Acknowledgements

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