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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
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.
248 pages, Illustrations, unspecified; Halftones, Black & White including Black & White Photographs
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | October 15, 2023 |
| ISBN13 | 9781538190968 |
| Publishers | Bloomsbury Publishing Plc |
| Pages | 242 |
| Dimensions | 138 × 216 × 15 mm · 312 g |
| Language | English |
