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The Sporkful

How Cascatelli Ended Up In A German Museum

The Sporkful

SiriusXM Podcasts

Arts

4.63.8K Ratings

🗓️ 7 October 2024

⏱️ 39 minutes

🧾️ Download transcript

Summary

In honor of National Pasta Month, Dan shares the story of how his pasta shape, cascatelli, ended up in a design museum in Germany. When he travels with his family to see the exhibition, al dente: Pasta & Design at the HfG Archiv-Ulm, he finds it’s more incredible, and powerful, than he ever expected.

Transcript

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0:00.0

You had to translate Martin sausibility, forkability and tooth syncability.

0:08.0

Exactly.

0:09.0

Since those aren't English words, I'm assuming they're also not German words. But the German language knows how to fuse a few words to mash a few words together.

0:18.0

Absolutely.

0:19.0

So I will give you the German translation, so F forkability would translate into gable gerechtich kite. So fork is gable.

0:31.5

Geriich kite in this case means sort of it applies in a good way to what it is supposed to do.

0:40.4

And sourceability would translate into soz tauchlechai, sauce meaning source, and tauch kai is like the ability.

0:49.6

And tooth sinkability we translate it into Bisfestichkeit.

0:55.0

And I'm not quite happy with this translation I must say because Bisfeist means more or less al dente and of course tooth

1:04.6

sinkability does not mean al dente right I mean we talked several times now or

1:09.3

how the two feels and I would now maybe try to translate it with cow for helden so two behavior

1:18.0

would be the literal translation but probably it's not a very elegant word

1:22.3

so this festive kind I think is okay but probably it's not a very elegant word.

1:23.0

So this festive kind I think is okay,

1:26.0

but not precise enough.

1:31.0

This is the Sporkfall. It's not for foodies, it's for eaters. I'm Dan Pashman.

1:35.6

Each week on our show we obsess about food to learn more about people and happy National

1:40.7

Pasta Month. I'm sure you got a mark in your calendar just like I do, right?

1:44.6

Well we got a lot of fun stuff lined up for this special occasion including a bunch of

1:48.4

events in the next few weeks related to pasta and my cookbook anything's possible.

1:51.9

There's a dinner in Brooklyn tomorrow night, a

1:54.4

virtual cooking class this Wednesday night that you can join from anywhere, and if you're

...

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