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Red Sauce : How Italian Food Became American
by Ian Macallen
Other Available Formats
Overview
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.
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Details
- ISBN-13: 9781538162347
- ISBN-10: 1538162342
- Publisher: Rowman & Littlefield Publishers
- Publish Date: April 2022
- Dimensions: 8.71 x 5.8 x 0.92 inches
- Shipping Weight: 1 pounds
- Page Count: 248
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