Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for Red Sauce by Ian MacAllen - Available

Red Sauce

How Italian Food Became American

by Ian MacAllen
Paul Bellantoni
Audiobook
1 of 1 copy available
Borrow Listen to a sample Listen to a sample
1 of 1 copy available
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.
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 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.

  • Creators

  • Publisher

  • Release date

    October 25, 2022

  • Formats

    • OverDrive Listen audiobook

      • ISBN: 9798765059876
      • File size: 211650 KB
      • Duration: 07:20:56

  • Languages

    • English

  • Reviews

    • AudioFile Magazine
      Voice-over actor Paul Bellantoni has a fine delivery and a rich tone. He ably narrates this witty audiobook. His pace allows the many stories of Italian-American/American-Italian food to stay with the listener. The work is part celebration of the traditional checkered tablecloth spaghetti-and-meatball joints that were common in the U.S. for decades and part revelation of the origins of Italian dishes that Americans celebrate. Pasta primavera originated at New York's Le Cirque, and in Italy no one plops meatballs on spaghetti. There's much to learn here; for example, two famed opera singers, Caruso and Tetrazzini, have dishes named for them, and today's authentic Italian (read Northern Italian) cuisine offers an experience different from the red sauce places of yore. A.D.M. Winner of AudioFile Earphones Award © AudioFile 2023, Portland, Maine

Formats

  • OverDrive Listen audiobook

subjects

Languages

  • English

Loading