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optical illusion


"No man is lonely eating spaghetti; it requires so much attention!" 
Chris Morley

From the same authors of Archimedes Lab website
Sarcone and Waeber
How to Make your own 3D illusion
Make your own 3D O.I., ISBN 1844426327
Eye tricks
Eye Tricks, ISBN 1844427773
A beautiful book filled with puzzle/illusion hybrids
Puzzillusions, ISBN 1844420647
Big Book of Optical Illusions
Big Book of Optical Illusions, ISBN 0764135201
Fantastic Optical Illusions
Fantastic Optical Illusions, ISBN 184442295X
New Optical Illusions
New Optical Illusions, ISBN 1844423271

 

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L'Enciclopedia della Pasta  
Illustration of over 150 different Italian pasta shapes
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Pasta: Edible Geometry and Italian Genius
Pâtes: la géométrie italienne des saveurs
Pasta: l'architettura del sapore


Pasta shapes: pasta (it, es), massa alimentícia (por), pâtes (fr), Teigwaren (ger), deegwaren (du), 意式麵食 (ch), パスタ (jap), Макаронные изделия (ru), Ζυμαρικό (gr), פסטה (he).

  Pasta is architecture designed for the taste buds. Every single shape is a brick, different in form, consistency and color, to create an extraordinary construction, both physical and mental, a true expression of taste...
  Many schoolchildren were taught that the Venetian merchant Marco Polo brought back pasta from his journeys in China. Another version states that Polo discovery was actually a rediscovery of a foodstuff that was once popular in Italy in Etruscan and Roman times. There is some evidence of a Graeco-Roman noodle made from the same durum wheat as modern pasta called "lagane" (origin of the modern word for lasagna). However this food, first mentioned in the 1st century AD was not boiled like pasta. The first certain record of noodles cooked by boiling is in the Jerusalem Talmud, written in Aramaic in the 5th century AD. The word used for the noodles was itriyah.
  The oldest form of noodles, however, has been unearthed in an overturned, sealed bowl at an archaeological site in Lajia (northwestern China). The bowl was buried under ten feet of sediment. Unlike our durum wheat and semolina pasta, these noodles were made from 2 varieties of millet which was highly cultivated throughout Chinese history, dating back 7000 years. While this gives evidence of the long Chinese history, the pasta we have eaten throughout Western history still must have been introduced into Western diets through the Arabs. In fact, the Arab invasions of the 8th century heavily influenced the regional cuisine and is the most accepted theory for the introduction of pasta in Italy. The dried noodle-like product they introduced to Sicily is most likely the origins of dried pasta and was being produced in great quantities in Palermo at this time.
  In the world of cooking there are around 350 different types of pasta, and probably approximately four times as many names for them. They can be divided into few groups: long shape, flat pasta strands, short shaped and tubular pasta, small pasta for soup, stuffed shape, Asian type. Certain shapes of pasta and sizes are used for specific purposes, while others can be used in several different manners. New shapes are also being designed and named every day. Only with the mouth is it possible to distinguish between all the types of pasta, without seeing them. And only with the mouth do they develop their various characteristics that on sight can often seem to be similar.
  Food is the most ethnic thing one can imagine, therefore Italians also express their national and regional differences through the different shapes of their pasta. The following are just a few of the many pastas available in Italian supermarkets...
Alphabeto
Alfabeto
Abissini
Acini di pepe
Agnoli
Anellini
Anelloni
Anolini
agnolotti
Agnolotti

anelli lisci
Anelli lisci

rigati
Anelli rigati
armellette
Armellette
avemarie
Avemarie
ballerine
Ballerine
barbina
Barbina
boccolotti
Boccolotti (pasta lunga)

bucatini
Bucatini (pasta lunga)

Bavette
Bombonini
Brichetti

cappelletti
Cappelletti

Cavatappi
capelli d'angelo
Capelli d'angelo
chifferi
Chifferi
conchiglie
Conchiglie
conchiglie bis
Conchiglie (bis)
conchigliette
Conchigliette
conchiglioni
Conchiglioni
creste di gallo
Creste di gallo
creste
Creste
mezz canneroni
Mezzi Canneroni lisci
canneroni lisci
Canneroni lisci
capellini
Capellini (pasta lunga)
cannolicchi
Cannolicchi
campanelle
Campanelle
caramelle
Caramelle
cavatappi
Cavatappi
cannelloni
Cannelloni
casareccia
Casereccia
cubetti
Cubetti
cellentani
Cellentani
Casonsei
Cavatelli
Corallini
Corsetti
Cravatte
chinesini
Chinesini
Corallini
Denti di elefante
Dentellate
Ditali
dischi volanti
Dischi volanti
ditalini rigati
Ditalini rigati
eliche con spinaci
Eliche con spinaci
eliche tricolori
Eliche tricolori
elicoidali tricolore
Elicoidali tricolore
fagottini
Fagottini
farfalle
Farfalle
farfalline
Farfalline
fusilli
Fusilli
fidellini
Fidelini
filini
Filini
fetuccine
Fettuccine (pasta lunga)

fettucce
Fettucce
fagioloni
Fagioloni
farfalle rotonde
Farfalle rotonde
festonati
Festonati

Farfalloni
Fischietti
Fili d'angelo

Fiori di sambuco
Gentili rigati

gnocchetti sardi
Gnocchetti sardi
gnocchi di patate
Gnocchi di patate
gomiti
Gomiti
garganelli
Garganelli
gnocchi
Gnocchi
gigli
Gigli
genovesini rigati
Genovesini rigati

Gemelli

ghiottole
Ghiottole
gramigna
Gramigna
gnocchetti di ziti
Gnocchetti di ziti
lasagne (bis)
Lasagne
lumaconi giganti
Lumaconi giganti
lumaconi rigati
Lumaconi rigati
linguettine
Linguettine (pasta lunga)
linguine
Linguine (pasta lunga)
lasagne
Lasagne ondulate,
con spinaci e normali
Lagane
Lancette
Lentine


manicotti
Manicotti
maccheroni rigati
Maccheroni rigati
mezzelune
Mezzelune
mezze penne
Mezze penne
millerighe giganti
Millerighe giganti
mezzi cocci
Mezzi cocci
mezzemani
Mezzemani (pasta lunga)
maccheroncini
Maccheroncini (pasta lunga)
mista
Mista

Malfatti
Maltagliati
Mostaccioli
maccoroni
Maccaroni (pasta lunga)
mafalde
Mafalde
nidi fettucce
Nidi fettucce
nidi pappardelle (bis)
Nidi Pappardelle
nidi capellini
Nidi Capellini
 
Click to continue (page 2)
 
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© 1992-2010 G. Sarcone, www.archimedes-lab.org
You can re-use content from Archimedes’ Lab on the ONLY condition that you provide credit to the authors (© G. Sarcone and/or M.-J. Waeber) and a link back to our site. You CANNOT reproduce the content of this page for commercial purposes.
 
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