Book
Red sauce : how Italian food became American / Ian MacAllen.
"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.
Record details
- ISBN: 9781538162347
- Physical Description: pages cm
- Publisher: Lanham : Rowman & Littlefield, [2022]
Content descriptions
- Bibliography, etc. Note:
- Includes bibliographical references and index.
- Formatted Contents Note:
- 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.
Search for related items by subject
- Subject:
- Tomato sauces > United States > History.
Italian Americans > Food > History.
Cooking, Italian > History.
Cooking, American > History.
Food habits > Italy > History.
Food habits > United States > History.
Available copies
- 3 of 3 copies available at Westchester Library System.
Holds
- 0 current holds with 3 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Greenburgh Public Library | 641.814 M (Text) | 31009154943942 | Nonfiction | Available | - |
| New Rochelle Public Library | 641.814 M (Text) | 31019156636733 | Nonfiction | Available | - |
| Yonkers Grinton I. Will Library | 641.814 M (Text) | 31035162473143 | Nonfiction | Available | - |