Book
Red sauce : how Italian food became American / Ian MacAllen.
"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.
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. |
Search for related items by subject
| 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
- 2 of 2 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Crawford County.
Holds
- 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 | Adult Non-Fiction | Available | - |
Red Sauce : How Italian Food Became American
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Table of Contents
Red Sauce : How Italian Food Became American
| Section | Section Description | Page Number |
|---|---|---|
| Acknowledgments | p. ix | |
| Introduction | p. 1 | |
| Chapter 1 | Salty Like the Sea | p. 3 |
| Chapter 2 | The Great Arrival | p. 9 |
| Chapter 3 | A Macaroni by Any Other Name | p. 19 |
| Chapter 4 | We Are What We Read | p. 33 |
| Chapter 5 | Red Sauce Fundamentals | p. 43 |
| Chapter 6 | One Fruit to Rule Them All | p. 51 |
| Chapter 7 | The Opening Acts | p. 63 |
| Chapter 8 | Meat and Tomatoes | p. 75 |
| Chapter 9 | Red Sauce Enters a Golden Age | p. 83 |
| Chapter 10 | The Other Red Sauce | p. 95 |
| Chapter 11 | As American as Pizza Pie | p. 101 |
| Chapter 12 | Curds and Whey | p. 113 |
| Chapter 13 | One Lasagna, Many Lasagne | p. 121 |
| Chapter 14 | A Taste of Rome | p. 127 |
| Chapter 15 | The Last Red Sauce | p. 141 |
| Chapter 16 | The Fall of Rome | p. 151 |
| Chapter 17 | The Search for Authenticity | p. 157 |
| Chapter 18 | The Red Sauce Renaissance: An Epilogue | p. 163 |
| Appendix: Historic Recipes | p. 165 | |
| Notes | p. 173 | |
| Bibliography | p. 201 | |
| Index | p. 217 | |
| About the Author | p. 231 |
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