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On the Noodle Road

From Beijing to Rome, With Love and Pasta
Jul 19, 2017tjdickey rated this title 4 out of 5 stars
"Eating a path along the Silk Road:" China through Southwest Asia, and across the Mediterranean... This sounds like a heavenly foodie escape. The author takes a wondrous journey from China to Italy, tasting and cooking and recording recipes, in a quest to discover where noodles came from, and why these artistic and culinary platforms for sauces exist across so many Silk Road cultures; along the way she ruminates on the surprising echoes in sauce tastes and even in food philosophy that follow pasta-philic cuisines.