Book
Red sauce : how Italian food became American
Published [2022] by Rowman & Littlefield, Lanham
ISBN 9781538162347
Bib Id 2499907
Description pages cm
More Details
Leader
02854cam a22005538i 4500
LCCN
2021-042830
ISBN
9781538162347 (hardcover) $32.00
1538162342
Call #
641.814 M
Title
Red sauce : how Italian food became American
Publication Information
[2022] by Rowman & Littlefield, Lanham :
Description
pages 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"--
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