Spageti: Perbedaan antara revisi

Di [[Amerika Serikat]] sekitar akhir abad ke-19, spageti ditawarkan di restoran seperti ''Spaghetti Italienne'' (yang kemungkinan terdiri dari mie yang dimasak hingga ''al dente'', dan [[saus tomat]] ringan yang dibumbui dengan bumbu dan sayuran yang mudah ditemukan seperti [[cengkeh]], [[daun salam]], dan [[bawang putih]]) dan baru beberapa dasawarsa kemudian disiapkan dengan [[oregano]] atau [[kemangi|basil]]<ref>{{cite book|ref=harv|title=The Settlement Cook Book: Tested Recipes from the Settlement Cooking Classes, the Milwaukee Public School Kitchens, The School of Trades for Girls, and Experienced Housewives|url=https://books.google.com/books?id=19YqAAAAYAAJ&pg=PA247|year=1921|publisher=Settlement Cook Book Company}}</ref><ref>{{cite book|ref=harv|title=Mazdaznan encyclopedia of dietetics and home cook book: cooked and uncooked foods, what to eat and how to eat it ...|url=https://books.google.com/books?id=9spBAQAAIAAJ&pg=PA122|year=1909|publisher=Mazdaznan associates of God}}</ref><ref name=Levenstein>{{cite book |title=Food in the USA: A Reader |last=Levenstein |first=Harvey |editor-last=Counihan |editor-first=Carole M. |year=2002 |publisher=Routledge |location= |isbn=0-415-93232-7 |pages=77–89 }}</ref>.

 

 

== Referensi ==