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Red Sauce: How Italian Food Became American Ian MacAllen
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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.
224 pages, Illustrations, unspecified; Halftones, Black & White including Black & White Photographs
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 4, 2022 |
| ISBN13 | 9781538162347 |
| Publishers | Bloomsbury Publishing Plc |
| Pages | 248 |
| Dimensions | 224 × 146 × 22 mm · 440 g |
| Language | English |
