Technical Details:
Country/ Post: Uruguay
Date of Issue: 07 December 2008
Primary theme: Economy & Industry, Agriculture & Food (Food & Cooking)
Width: 30.0 mm
Height: 40.0 mm
Layout/Format: self adhesive sheet of 25
Perforations: Imperforate
Stamp issuing authority: Administración Nacional de Correos
Illustrator: Carlos Menck Freire
Printer: Sanfer SRL
8.00 Uruguayan Pesos - Pastry Cook (Circulation: 100000)
Today the Post issued a stamp Uruguayan more that will become part of the ongoing series we call ~ Crafts ~ and we have decided to issue from October last year, in tribute to the services most frequently performed in the past, but some only exist in memory of Uruguayans who had the honor to see them walking our streets or entering their facilities.
In this regard, since 6 October, shipments distributed in our country and abroad are reporting for images of The Peanut Vendor ~ ~ ~ the organ ~ ~ ~ The Apothecary, The Sharpener ~ ~ ~ ~ The Barber and ~ The Baker ~. From now on permanent series reverence for these workers, will be honored another job ~ ~ The Pastera designed by the painter Menck Freire, who also created the stamps above.
The history of pasta and therefore by their manufacturer with pulp mills, has been much discussed: according to some was a mixture of knowledge they had of Europeans (mainly Italians), the Chinese made noodles and tomatoes brought from America resulting in the creation of more varieties of dishes, as well as the shape, thickness and flavor of these.
The controversy over the true origin of pasta, from Marco Polo travel to Mount Vesuvius, with delightful anecdotes as enjoy a good homemade pasta.
Over the centuries, XI and XII, appears for the first time in Italy, dried pasta brought by the Arabs, just in Sicily, then under his control. It was a thin tube called pasta ~ ~ itrya.
In the middle of the sixteenth century were carried pasta cooks France Catherine de Medici and recommended by the court physician, Paul Jacques Malouin, a member of the Academy of Sciences and professor of the College of the second half France. eighteenth century, appeared in France a new profession of vermicelliers ~ ~ that using a device with holes, they transformed the dough into thin wire-like worms. In Italian vermi worm says ~ ~ and hence the name ~ ~ vermicelli, which is synonymous with the word ~ ~ spaghetti, Neapolitan word first appears in the middle of last century.
The pulp was also responsible for an important culinary breakthrough. By the time the spaghetti became the most popular food of the Neapolitans, they were eaten with bare hands because the bondholders, who had only two teeth, were used to roll up.
In the United States pasta were introduced by none other than Thomas Jefferson, who also imported the first machine to make spaghetti.
In terms of processing methods were also progressing with the passage of time. initially drawing only reserved for women, then industrial processing of the paste begins in the nineteenth century, more precisely in Naples in 1830. The mixing was done in troughs, container and wood rectangular extrusion press rough wood, drying the noodles are made in the sun. Subsequently, the invention of the hydraulic press using steam and drying by artificial means were history of current methods.
Disclosure outside the Italian borders, is also part of the history of pasta.
All countries north of the Alps, willingly accepted their consumption. Especially from industrial products, and who liked children and also they were cheaper.
After the Chinese, Italian is the most successful in the world.and surprisingly parallel development of stuffed pasta.
Fresh pasta, bought or handmade, have become popular and have reached every home, and more and more chefs from all countries that compete with the Italian specialists in pasta.
Our country has not been an exception to this rule, with Italian immigrants came and with them their customs, delicious meals with the family together, enjoying the delicious homemade pasta of the mamma.
