Red Sauce

Ian MacAllen

doi:10.5771/9781538162354

Red Sauce

How Italian Food Became American

Erschienen 2022

Kein Zugriff

doi.org/10.5771/9781538162354
ISBN print: 978-1-5381-6234-7
ISBN online: 978-1-5381-6235-4
Rowman & Littlefield, Lanham Rowman & Littlefield, Lanham

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Zusammenfassung

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.

Schlagworte

Food Foodies Rome American food American food history food history Olive Garden Ragu American cuisine Italian-American cuisine Italian-American food Italian cuisine Italian food Italian food history Italian immigrants Carbonara pasta melting pot pizza red sauce Marcella Hazan food studies cookbooks history of food cuisine

Kapitel Ausklappen | EinklappenSeiten
i–x Preface i–x
- Contents
- Acknowledgments
1–2 Introduction 1–2
3–8 1 Salty Like the Sea 3–8
9–18 2 The Great Arrival 9–18
19–32 3 A Macaroni by Any Other Name 19–32
33–42 4 We Are What We Read 33–42
43–50 5 Red Sauce Fundamentals 43–50
51–62 6 One Fruit to Rule Them All 51–62
63–74 7 The Opening Acts 63–74
75–82 8 Meat and Tomatoes 75–82
83–94 9 Red Sauce Enters a Golden Age 83–94
95–100 10 The Other Red Sauce 95–100
101–112 11 As American as Pizza Pie 101–112
113–120 12 Curds and Whey 113–120
121–126 13 One Lasagna, Many Lasagne 121–126
127–140 14 A Taste of Rome 127–140
141–150 15 The Last Red Sauce 141–150
151–156 16 The Fall of Rome 151–156
157–162 17 The Search for Authenticity 157–162
163–164 18 The Red Sauce Renaissance 163–164
165–172 Appendix 165–172
173–200 Notes 173–200
201–216 Bibliography 201–216
217–230 Index 217–230
231–231 About the Author 231–231

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