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Author MacAllen, Ian, 1981- author.

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

Publication Info. Lanham, MD : Rowman & Littlefield, [2022]
Bookmark link: https://library.naperville-lib.org:444/record=b2942958~S1
Location Call No. Status
 Nichols Adult Nonfiction  641.814 MAC    AVAILABLE
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Description x, 231 pages ; 23 cm
Bibliography Includes bibliographical references and index.
Contents 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 "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 -- Food -- History.
Cooking, Italian -- History.
Cooking, American -- History.
Food habits -- Italy -- History.
Food habits -- United States -- History.
Added Title How Italian food became American
ISBN 9781538162347 (hardcover)
1538162342 (hardcover)
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