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Originalism and Pizza Update

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I know that many of you have been in suspense waiting for an update to this post, and it has been a long three years.

Rest assured, Justice Scalia's views on originalism and pizza have not "evolved" (or degenerated, as originalists regard such shifts in the views of other justices).  Art Golab has this report for the Chicago Sun-Times:

Scalia also displayed his famous sarcastic wit throughout, lastly directing it at Chicago deep dish pizza during questioning after his speech. He said he liked both Chicago and New York style pizza, but Chicago style "shouldn't be called pizza" he said. "It's very tasty, but it's not pizza."
More seriously, Justice Scalia's Washington's Birthday speech lamented the decline in American civics education.

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Scalia speaks more than a kernel of truth regarding Chicago deep-dish “pizza”
being a contorted, though delicious, derivative.

A flatbread recipe of Naples in the 16th century was referred to as a pizza,
but in the 19th century with New World tomatoes it became today’s NY style.

The "Pizza Margherita" of Neapolitan chef Raffaele Esposito, in 1889, credited
as the red, white and green model for immigrant cooks in New York
(tomatoes, mozzarella, and basil), was irrefutably a thin-crust style.

{There was a primitive Greek pizza, and our modern word derives from
pita, (πίτα) a solid bread, & saltsa, (σάλτσα) the sauce.}
_____ _____ _____
Like Corned beef & Cabbage, and Chicken Caccatiore, the deep-dish Chicago-
style pizza is a grandiose Americanised revision based on success and
abundance, and developed in the 1940s.

In Ireland and Italy respectively, the aforementioned dishes were traditionally Cabbage & potatoes, and a “Hunter’s stew” of whatever crummy fat pieces
of meat were available, not bounteous white chicken breasts.

~Adamakis

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