Anything's Pastable: Eat Sauté Love

This week we're featuring an episode from The Sporkful's series on the creation of "Anything's Pastable," Dan Pashman's new pasta cookbook.
Dan talks with Roman about how this massive project came to be and all the design decisions required to put together a cookbook.
And then, in part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes - and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla (katieparla.com/) reveals a shocking truth about pasta. Then an Italian food historian (www.simonandschuster.com/book...) challenges Dan’s thinking about carbonara. Finally, he heads south to meet a chef who was there when a regional specialty called spaghetti all’assassina (“assassin’s spaghetti”) was invented. All of this leads Dan to wonder: What does evolution look like in a food culture that’s so often depicted in sepia tones? And what’s his place in that process?
Preorder Dan’s cookbook today (www.sporkful.com/anythings-pa...) (including signed copies), and see if he’s visiting a city near you on his tour of book signings and live podcast tapings (www.sporkful.com/tour/) with special guests! Follow Dan on Instagram ( / thesporkful ) to see photos and videos from the Anything’s Pastable journey.
Anything's Pastable: Eat Sauté Love (99percentinvisible.org/?p=421...)
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[@jamespiff2866]

Amazing episode!

[@mummyskitchenandhack6755]

Nice sharing 👌👌👌

[@akamal92]

Glycine is an amino acid that has a single hydrogen atom as its side chain. It is the simplest stable amino acid (carbamic acid is unstable).
Glycine is not widely used in foods for its nutritional value, except in infusions. Instead, glycine's role in food chemistry is as a flavorant.