by James Barron 09/14/2022
Prof. Bear Dallis
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NY Times Travel Section
- How the ‘Evil’ Tomato Came to Define Italy’s CuisineWhen tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.Ligaya Mishan and Anthony Cotsifas
- How do Westminster Dog Show Participants Travel to New York? With Planning and Plenty of Treats.The world’s top-ranked canines travel to the Westminster Kennel Club Dog Show mostly by car and plane. They don’t exactly travel light.Christine Chung
- An Issue All About Pasta and What It Means to Eat ItThe dish, in all its many forms, has become synonymous with Italy’s culture.Hanya Yanagihara
- Is Agnolotti del Plin Italy’s Most Prized Stuffed Pasta?Each region could well argue for its own, but one may have the strongest case.Dawn Davis and Sharon Radisch
- There’s No Meal Better (or Longer) Than an Italian Sunday LunchThe languorous feast isn’t the mainstay of the country’s culture that it once was. We talked to five creative people keeping this beloved tradition alive.Frank Bruni and Laura May Todd
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New York City College of Technology, C.U.N.Y
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