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02084aam a2200421 i 4500 001 7ACC6DBAC6B811ECACA84E0150ECA4DB 003 SILO 005 20220428010014 008 210903s2022 mdu b 001 0 eng 010 $a 2021042830 020 $a 1538162342 020 $a 9781538162347 035 $a (OCoLC)1266356307 040 $a DLC $b eng $e rda $c DLC $d OCLCO $d OCLCF $d YDX $d IOU $d SILO 042 $a pcc 043 $a e-it--- $a e-it--- 082 00 $a 641.81/4 $2 23/eng/20211004 100 1 $a MacAllen, Ian, $d 1981- $e author. 245 10 $a Red sauce : $b how Italian food became American / $c Ian MacAllen. 246 30 $a How Italian food became American 264 1 $a Lanham : $b Rowman & Littlefield, $c [2022] 300 $a x, 231 pages ; $c 23 cm 504 $a Includes bibliographical references and index. 505 0 $a Salty like the sea -- The great arrival -- A macaroni by any other name -- We are what we read -- Red sauce fundamentals -- One fruit to rule them all -- The opening acts -- Meat and tomatoes -- Red sauce enters a golden age -- The other red Sauce -- As American as pizza pie -- Curds and way -- One lasagna, many lasagne -- A taste of Rome -- The last red sauce -- The fall of Rome -- The search for authenticity -- The red sauce renaissance, an epilogue. 520 $a "A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine"-- $c Provided by publisher. 650 0 $a Tomato sauces $z United States $x History. 650 0 $a Italian Americans $x History. $x History. 650 0 $a Cooking, Italian $x History. 650 0 $a Cooking, American $x History. 650 0 $a Food habits $z Italy $x History. 650 0 $a Food habits $z United States $x History. 941 $a 4 952 $l FXPH314 $d 20230530010144.0 952 $l TCPG826 $d 20220708010527.0 952 $l UQAX771 $d 20220601010838.0 952 $l BAPH771 $d 20220428010247.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=7ACC6DBAC6B811ECACA84E0150ECA4DB 994 $a C0 $b IOUInitiate Another SILO Locator Search