Andrea Maraschi Articles 5
Postdoctoral Researcher, Interuniversity Research Center “Seminary of the History of Science”, University of Bari; Lecturer in Anthropology of Food Department of Agricultural and Food Sciences - University of Bologna
Pasta, past and future
Egypt was the cradle of one of the earliest and greatest civilisations ever existed. The complex history of its success starts from a basic precondition: it was an agrarian society, and it c... Read more
Pasta made in the USA
De Cecco, Granoro, Cocco, Garofalo. These are just a few Italian pasta factories using raw material from the United States in combination with Italian wheat for their products. Considering t... Read more
Creating opportunities from a crisis
Brazil is probably sniffing out a good business opportunity. Since the beginning of the war in Ukraine, the world has been needing more granaries to keep with the demand for wheat. Read more
No more a rising star
The demand for pasta in large parts of the world is increasing, and it is no wonder. Pasta has always had the characteristic of being ductile, simple to prepare and cook, nutritious, and ver... Read more
“Draw me like one of your maccheroni”
The history of Italian cuisine is the history of pasta. This, at least, is what one would assume on the basis of how popular such a product has become in the daily lives of Italian people. Read more