Red sauce : how Italian food became American / Ian MacAllen.
- ISBN: 9781538162347
- ISBN: 1538162342
- Physical Description: 231 pages
- Publisher: Lanham : Rowman & Littlefield, 
|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.
"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.
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|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.
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