Red Sauce
Rowman & Littlefield (Verlag)
978-1-5381-9096-8 (ISBN)
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 MacAllen traces 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 book looks 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.
Ian MacAllen is a writer, designer, and critic. He contributes regularly to the Chicago Review of Books, and has written for Whetstone, Insider, New Jersey Monthly, The Millions, The Brooklyn Rail, and others. He formerly worked as Senior Food Correspondent for the Italian American outlet America Domani, and previously served as Deputy Editor at The Rumpus. His maternal grandfather was born in Bagnoli del Trigno in Molise, Italy and his maternal grandmother’s family hails from Naples and Sicily. He is descended from a line of Sicilian Strega. He lives in Brooklyn with his wife and son.
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
| Erscheinungsdatum | 27.09.2023 |
|---|---|
| Verlagsort | Lanham, MD |
| Sprache | englisch |
| Maße | 139 x 218 mm |
| Gewicht | 340 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| ISBN-10 | 1-5381-9096-6 / 1538190966 |
| ISBN-13 | 978-1-5381-9096-8 / 9781538190968 |
| Zustand | Neuware |
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