578- Anything's Pastable: Eat Sauté Love
2024/4/16
99% Invisible
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Dan Pashman
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Roman Mars
Roman Mars谈到意面虽然美味，但人们在家烹饪时往往缺乏创意，总是重复制作同样的菜肴。
Dan Pashman介绍了他设计的Cascatelli意面形状，并谈到其设计理念和市场反响，以及由此引发的创作意面食谱的想法。他认为人们对意面的搭配方式过于单一，缺乏创新。
Dan Pashman的食谱《Anything's Pastable》旨在突破传统意大利菜系的局限，从各种菜系和食材中汲取灵感，对传统菜式进行创新改良，并对食谱的图片设计进行了精心构思，力求真实自然。
Dan Pashman在意大利的考察中，与美食作家Katie Parla和食物历史学家Luca Cesari等进行了交流，对意大利美食文化的历史和演变有了更深入的了解。他发现意大利人普遍食用意面的历史相对较短，这挑战了人们对意大利美食的传统认知。
Katie Parla介绍了意大利美食的地区差异，以及法西斯政府在推广意面方面所起到的作用。
Luca Cesari对碳纳拉面的历史进行了深入研究，指出其起源和演变过程并非一成不变，而是融合了多种文化和食材，并随着时间推移不断变化。
Dan Pashman在意大利南部莱切地区考察了当地独特的美食文化，并与Silvestro Silvestori探讨了对传统菜式的改良和创新的问题。
在巴里，Dan Pashman品尝了当地独特的意面菜品“Spaghetti alla sassina”（刺客意面），并与该菜品的发明者Pietro Lanigre以及Massimo Dell'Erba和Antonello Di Bari等进行了交流，对该菜品的起源、制作方法以及文化内涵有了深入的了解。他们对该菜品的最佳制作方法存在不同的看法，体现了意大利美食文化中创新和传统的融合。
Roman Mars points out that pasta, while delicious, often lacks creativity in home cooking, with people repeatedly making the same dishes. Dan Pashman introduces his designed Cascatelli pasta shape, discusses its design philosophy and market response, and the idea of creating a pasta cookbook that stemmed from it. He believes that people's pairing methods for pasta are too monotonous and lack innovation. Dan Pashman's cookbook, "Anything's Pastable," aims to break away from the limitations of traditional Italian cuisine, drawing inspiration from various cuisines and ingredients, innovating and improving traditional dishes, and carefully designing the cookbook's images to be realistic and natural. During his investigation in Italy, Dan Pashman exchanged ideas with food writer Katie Parla and food historian Luca Cesari, gaining a deeper understanding of the history and evolution of Italian food culture. He found that the history of Italians commonly eating pasta is relatively short, which challenges people's traditional understanding of Italian food. Katie Parla introduces the regional differences in Italian cuisine and the role played by the Fascist government in promoting pasta. Luca Cesari conducted in-depth research on the history of carbonara, pointing out that its origin and evolution are not static, but rather a fusion of various cultures and ingredients, constantly changing over time. In the southern Italian region of Lecce, Dan Pashman investigated the unique food culture of the area and discussed with Silvestro Silvestori the issues of improving and innovating traditional dishes. In Bari, Dan Pashman tasted the unique pasta dish "Spaghetti alla sassina" (Assassin's Pasta), and exchanged ideas with the inventor of the dish, Pietro Lanigre, as well as Massimo Dell'Erba and Antonello Di Bari, gaining a deep understanding of the dish's origin, preparation methods, and cultural connotations. They have different opinions on the best way to make this dish, reflecting the fusion of innovation and tradition in Italian food culture.
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