Home |
Search |
Today's Posts |
![]() |
|
Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking,rec.food.baking
|
|||
|
|||
![]()
Dave Bell > wrote:
> On Mon, 12 Feb 2007, Victor Sack wrote: > > > <http://www.pizzanapoletana.org/images/file/disciplinare_stg_eng.pdf>. > > Well, hell, Victor - that's the whole problem: Semantics! > > Nobody here ever claimed to make "Pizza Napoletana STG". Ah, but the name and designation are actually incidental - it is just the traditional way of making pizza that is being codified in the paper. > That's a great whitepaper and defense of a particular, jealously guarded > style, but it is not the be-all and end-all definition of "pizza"... And I think it is just that. It is the original pizza and everything else claiming that name has to at least strive to come close, otherwise calling it a pizza would be ridiculous. Of course, it is semantics - as everything ultimately is, but calling things by their particular names facilitates communication. Somewhere the line has to be drawn to make oneself understood at all. And we did discuss these things "here", i.e. on rfc, before. People defended the Chicago style deep-dish pizza as having a right to the name, too, yet not very much makes it similar to the original pizza. People called it pizza to capitalise on the familiar name, that is all. Otherwise, the names of some other flatbreads could be used with the same justification, such as, for example, those of the Ligurian focaccia, the Romagnola piadina, the Calabrian pitta, a large crostino, the Turkish lahmaçun and, come to think of it, the Ethiopian injera. Many, maybe most, so-called pizzas, home-made and otherwise, have probably more in common with one or more of these flatbreads than with the original pizza. Or is "pizza" supposed to replace generic "flatbread"? On the other hand, there are certainly pizzas made similarly enough to the original that do deserve the name, the prime example being the New York style pizza, which, if made traditionally and with traditional ingredients, is very similar indeed to the original pizza, the main difference being size - the New York pizza is often rather larger in diameter. Victor |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
pizza dough made easy | General Cooking | |||
Tonight: Home made Pizza | Barbecue | |||
Easy home-made pizza (with picture). Eat your heart out. | General Cooking | |||
Easy home-made pizza (with picture). Eat your heart out. | Recipes | |||
Easy Home-made Gravy | Recipes (moderated) |