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Red sauce : how Italian food became American

MacAllen, Ian 1981- (author.).

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"--

Record details

ISBN: 9781538162347
ISBN: 1538162342
Physical Description: x, 231 pages ; 22 cm
print
Publisher: Lanham : Rowman & Littlefield, [2022]

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

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.