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.

List of contents

Acknowledgements
Introduction
Chapter 1: Salty Like the Sea
Chapter 2: The Great Arrival
Chapter 3: A Macaroni by Any Other Name
Chapter 4: We Are What We Read
Chapter 5: Red Sauce Fundamentals
Chapter 6: One Fruit to Rule Them All
Chapter 7: The Opening Acts
Chapter 8: Meat and Tomatoes
Chapter 9: Red Sauce Enters a Golden Age
Chapter 10: The Other Red Sauce
Chapter 11: As American As Pizza Pie
Chapter 12: Curds and Way
Chapter 13: One Lasagna, Many Lasagne
Chapter 14: A Taste of Rome
Chapter 15: The Last Red Sauce
Chapter 16: The Fall of Rome
Chapter 17: The Search for Authenticity
Chapter 18: The Red Sauce Renaissance, An Epilogue
Appendix: Historic Recipes
Bibliography
Notes
Index
About the Author

About the author

By Ian MacAllen

Summary

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.

Product details

• Authors: Ian MacAllen
• Publisher: Rowman and Littlefield
• Languages: English
• Product format: Paperback / Softback
• Released: 15.10.2023
• EAN: 9781538190968
• ISBN: 978-1-5381-9096-8
• No. of pages: 242
• Subjects: 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