THE MIDWEEK MODERNIST PIZZA REPORT: "Pizza History: How Much Of What You Know Is Wrong? Modernist Pizza Breaks It To You Gently." (Modernist Pizza, Volume 1, Chapter 1, "History Of Pizza")

The Ongoing Modernist Pizza Review, Volume 1, Chapter 1, "History Of Pizza"   
​(To see the entire 50,000-word review, click here.)

Modernist Pizza
Written by Nathan Myhrvold and Francisco Migoya
Published by The Cooking Lab; First edition, October 19, 2021
Hardcover: ‎ 1708 pages, 32.7 pounds, 13.78 x 10.24 x 15.94 inches
​​List Price: $425.00
​Amazon discount price as of 03/08/23: $294.99

​Word for the day: Apocrypha-- /əˈpäkrəfə/ noun, writings or reports not considered genuine.
 
The lesson of Modernist Pizza Chapter 1, "Pizza History," could be called: “Beware The Apocrypha,” of which there is much about pizza. The history of pizza is a complicated undertaking—in part because there is very little recorded history of pizza before the mid-1900s.
 
Pizza is largely undocumented in Italy. That is how there are persistent myths about its stature in Naples. Myths are just about all there is. And those myths have been exploded by the team at Modernist Cuisine

Things historical improve somewhat after pizza’s migration to New York and New Haven. But those things you think you know about pizza’s surging popularity in the United States? They might also be wrong. (Do not credit the GIs who ostensibly experienced pizza in Italy during World War II—a time when there was no flour available.)
 
Modernist Pizza opens with a history of pizza pursued with a diligence that is impressive. From its roots as a food of the poor, to its disparagement by famous people who visited Italy and found it gruesome, to its evolution into a trendy food item in post-war United States, the team at Modernist Cuisine did their work here. Despite all the remaining question marks, they’ve pieced together a chronicle of everyone’s favorite food and the various styles that evolved.
 
The archival photography is excellent, especially if you’re interested in historical New York City. From the birth of the nation of Italy through pizza migration to, and evolution in the big pizza cities (New York, New Haven, São Paolo and Buenos Aires among them), this is an epic story stemming from a great Neapolitan diaspora.
 
Of course, Americans have done all kinds of things to pizza. Yes, that includes chain restaurants and frozen product. But it also includes making it better, making it gourmet, making it more desirable in Italy. (Even prohibition plays a part in pizza. No history of pizza is complete without alcohol.)
 
Yes, this is just the first chapter of an epic and sprawling multi-volume set. In this chapter, it’s a history book impeccably researched and illustrated. And Chapter 1, “Pizza History,” is comprehensive. It also takes up a full quarter of the entire first volume.
 
Next installment, Chapter 2: “The World Of Pizza.” Soon. When we get around to it. In a week, I hope. ​