Bibliograph

Red sauce, how Italian food became American, Ian MacAllen

Type

Label

Red sauce, how Italian food became American, Ian MacAllen

Language

eng

Bibliography note

Includes bibliographical references and index

Index

index present

Literary Form

non fiction

Main title

Red sauce

Nature of contents

bibliography

Oclc number

1266356307

Responsibility statement

Ian MacAllen

Sub title

how Italian food became American

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

Table Of 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

Classification