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 | - |
