
- English
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- Available on iOS & Android
eBook - ePub
About this book
Tells the story of Italian food arriving in the United States and how your favorite red sauce recipes evolved into American staples.
In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture.
Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as 'red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.
In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture.
Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as 'red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.
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Yes, you can access Red Sauce by Ian MacAllen in PDF and/or ePUB format, as well as other popular books in History & Italian History. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Acknowledgments
- 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 Whey
- 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
- Notes
- Bibliography
- About the Author