London Review Bookshop Podcast Massimo Montanari and Rachel Roddy: A Short History of Spaghetti with Tomato Sauce
Dec 2, 2021
Massimo Montanari, a professor of food history at the University of Bologna, explores the rich history of spaghetti and its evolution in conversation with food writer Rachel Roddy. They debunk the Marco Polo myth and trace pasta's influences back to the Greco-Roman and Arab worlds. Montanari reveals how tomatoes transitioned from a foreign novelty to a beloved sauce in Italian cuisine and discusses the significance of pasta shapes. He emphasizes the evolving nature of recipes, the revival of home pasta-making, and regional differences in pasta culture.
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Episode notes
Origins Are Constructed, Not Fixed
- Origins are constructions, not fixed explanations for present identity.
- Massimo Montanari shows spaghetti al pomodoro formed through many encounters, not a single origin.
The Marco Polo Pasta Myth
- The Marco Polo story that he brought pasta from China is invented and misleading.
- Montanari explains Italian pasta history links to the Middle East and Arab worlds, not China.
Two Traditions Met In Sicily
- Two pasta traditions met: Greco‑Roman fresh pasta and Arab dry pasta via Sicily.
- The Arab contribution of dried pasta enabled industrial-scale production and long-term preservation.
