Red sauce : how Italian food became American (Book, 2022) [WorldCat.org]
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Red sauce : how Italian food became American
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Red sauce : how Italian food became American

Author: Ian MacAllen
Publisher: Lanham : Rowman & Littlefield, [2022]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine"--
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Genre/Form: History
Additional Physical Format: Online version:
MacAllen, Ian, 1981-
Red sauce
Lanham : Rowman & Littlefield Publishing Group, 2022
(DLC) 2021042831
Document Type: Book
All Authors / Contributors: Ian MacAllen
ISBN: 9781538162347 1538162342
OCLC Number: 1266356307
Description: x, 231 pages ; 23 cm
Contents: Salty like the sea --
The great arrival --
A macaroni by any other name --
We are what we read --
Red sauce fundamentals --
One fruit to rule them all --
The opening acts --
Meat and tomatoes --
Red sauce enters a golden age --
The other red Sauce --
As American as pizza pie --
Curds and way --
One lasagna, many lasagne --
A taste of Rome --
The last red sauce --
The fall of Rome --
The search for authenticity --
The red sauce renaissance, an epilogue.
Responsibility: Ian MacAllen.

Abstract:

A narrative social history tracing the evolution of traditional Italian-American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine.  Read more...

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