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.

Info autore

By Ian MacAllen

Riassunto

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.

Dettagli sul prodotto

• Autori: Ian MacAllen
• Editore: Rowman and Littlefield
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 30.04.2022
• EAN: 9781538162347
• ISBN: 978-1-5381-6234-7
• Pagine: 248
• Categorie: Guide e manuali > Mangiare e bere > Tematiche generali, enciclopedie, tabelle; Scienze umane, arte, musica > Storia > Storia dei paesi e delle regioni; 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