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Red Sauce: How Italian Food Became American
Paperback
Food WritingItalian CookingItalian History
ISBN13: 9781538190968
Publisher: Rowman & Littlefield Publishers
Published: Oct 15 2023
Pages: 242
Weight: 0.63
Height: 0.51 Width: 5.50 Depth: 8.50
Language: English
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.
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