Red Sauce - How Italian Food Became American

Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth century.

About the author

Ian MacAllen is a writer and book critic. His maternal grandfather was born in Bagnoli del Trigno in Molise, Italy and his maternal grandmother's family was from Naples and Sicily. He is descended from a line of Sicilian Strega. He lives in Brooklyn, New York with his wife and son.

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.

Product details

• Authors: Ian MacAllen
• Publisher: Rowman and Littlefield
• Languages: English
• Product format: Hardback
• Released: 30.04.2022
• EAN: 9781538162347
• ISBN: 978-1-5381-6234-7
• No. of pages: 248
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Regional and national histories; USA, European History, HISTORY / United States / General, HISTORY / Europe / Italy, COOKING / History, COOKING / Regional & Ethnic / Italian, Italy, National & regional cuisine, United States of America, USA, History of the Americas, National and regional cuisine