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Red Sauce - How Italian Food Became American (Hardcover)
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Red Sauce - How Italian Food Became American (Hardcover)
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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 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. 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 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.
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