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 | - |
| LDR | 02038nam a22004098i 4500 | ||
|---|---|---|---|
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| 003 | ME | ||
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| 100 | 1 | . | ‡aMacAllen, Ian, ‡d1981- ‡eauthor. |
| 245 | 1 | 0. | ‡aRed sauce : ‡bhow Italian food became American / ‡cIan MacAllen. |
| 263 | . | ‡a2203 | |
| 264 | 1. | ‡aLanham : ‡bRowman & Littlefield, ‡c[2022] | |
| 300 | . | ‡a231 pages | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references and index. | |
| 505 | 0 | . | ‡aSalty like the sea -- ‡tThe great arrival -- ‡tA macaroni by any other name -- ‡tWe are what we read -- ‡tRed sauce fundamentals -- ‡tOne fruit to rule them all -- ‡tThe opening acts -- ‡tMeat and tomatoes -- ‡tRed sauce enters a golden age -- ‡tThe other red Sauce -- ‡tAs American as pizza pie -- ‡tCurds and way -- ‡tOne lasagna, many lasagne -- ‡tA taste of Rome -- ‡tThe last red sauce -- ‡tThe fall of Rome -- ‡tThe search for authenticity -- ‡tThe red sauce renaissance, an epilogue. |
| 520 | . | ‡a"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"-- ‡cProvided by publisher. | |
| 650 | 0. | ‡aTomato sauces ‡zUnited States ‡xHistory. | |
| 650 | 0. | ‡aItalian Americans ‡xFoods ‡xHistory. | |
| 650 | 0. | ‡aCooking, Italian ‡xHistory. | |
| 650 | 0. | ‡aCooking, American ‡xHistory. | |
| 650 | 0. | ‡aFood habits ‡zItaly ‡xHistory. | |
| 650 | 0. | ‡aFood habits ‡zUnited States ‡xHistory. | |
| 901 | . | ‡a4437578 ‡bAUTOGEN ‡c4437578 ‡tbiblio | |
