Red Sauce : How Italian Food Became American /: How Italian Food Became American. (2022)

• Record Type: Book
• Further Information: Note: Ian MacAllen.
• Authors: MacAllen, Ian
• 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
• Publisher Details: Rowman & Littlefield Publishers
• Publication Date: 2022
• Extent: 1 online resource (224 pages), (6 illustrations)
• Subjects: Cooking: History; Cooking: Regional & Ethnic / Italian; History: United States / General
• Languages: English
• ISBNs: 9781538162354; 1538162350
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.