All posts tagged: early recipe

American history of pizza – The Atlantic

American history of pizza – The Atlantic

This is an edition of Time-Travel Thursdays, a journey through The Atlantic’s archives to contextualize the present, surface delightful treasures, and examine the American idea. Sign up here. Consider—just for one terrible, stressful, bleak moment—if our forebearers in Naples had never invented pizza. No perfectly charred Margherita pies, no late-night Domino’s delivery, nothing. To the pizza-deprived, the world’s most beloved food probably wouldn’t sound all that special. What’s so great about the combo of bread, cheese, and sauce, after all? The alchemy among the three creates something that is so much greater than the sum of its parts—but I don’t have to tell you that, thankfully. In 1949, the writer Ora Dodd had a much tougher challenge. In her story for The Atlantic, simply titled “Pizza,” Dodd sought to introduce Americans to a strange new food taking over Italian neighborhoods: The waiter moves aside the glasses of red wine, and sets before you a king-sized open pie. It is piping hot; the brown crust holds a bubbling cheese-and-tomato filling. There is a wonderful savor of …