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Red sauce : how Italian food became American  Cover Image Book Book

Red sauce : how Italian food became American / Ian MacAllen.

Record details

  • ISBN: 9781538162347
  • ISBN: 1538162342
  • Physical Description: 231 pages
  • 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.
Summary, etc.:
"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"-- Provided by publisher.
Subject: Tomato sauces > United States > History.
Italian Americans > Foods > History.
Cooking, Italian > History.
Cooking, American > History.
Food habits > Italy > History.
Food habits > United States > History.

Available copies

  • 1 of 2 copies available at Missouri Evergreen. (Show)
  • 1 of 1 copy available at Crawford County.


  • 0 current holds with 2 total copies.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Crawford County Library-Bourbon 641.81 MAC (Text) 33431000622058 New Non-Fiction Available -

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