Pasta

PastaEven if you havent landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind the scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat,

redefined and interrogated in recent art

Features: Wide mouth opening for easier cleaning and filling

Some are dry and not too sweet—traditional Italian biscotti that are eaten for breakfast with caffè latte or dipped into a glass of vino dolce—others recall medieval and Renaissance kitchens and the influence of the spice trade

insulated to help maintain beverage temperatures

which establish “an essential analogy between celluloid and skin as the sensitive interface between the self and the outside world

Catherine Wagner (2014 Fellow)

and Alice Neel

and Verdure

American childhoods

particularly in light of the challenges facing Black Americans during the Civil Rights era

fully illustrated

Europe and the United States exploring new forms of subjectivity and agency shaped by history