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Red sauce: how Italian food became American
Red sauce: how Italian food became American
Author
MacAllen, Ian, 1981-
Publisher
Rowman & Littlefield
Publication Date
[2022]
Language
English
Book
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Published Reviews
Table of Contents
From the Book
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.
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Subjects
Subjects
Cooking, American
Cooking, American -- History
Cooking, Italian
Cooking, Italian -- History
Food habits
Food habits -- Italy -- History
Food habits -- United States -- History
Foods
History
Italian Americans
Italian Americans -- Foods -- History
Tomato sauces
Tomato sauces -- United States -- History
More Details
Contributors
Bellantoni, Paul
Reader
MacAllen, Ian
Author
ISBN
9781538162347
9798765059876
UPC
NoveList
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