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Book Titles No access

Red Sauce

How Italian Food Became American
Authors:
Publisher:
 2022

Keywords



Bibliographic data

Copyright year
2022
ISBN-Print
978-1-5381-6234-7
ISBN-Online
978-1-5381-6235-4
Publisher
Rowman & Littlefield, Lanham
Language
English
Pages
231
Product type
Book Titles

Table of contents

ChapterPages
    1. Contents No access
    2. Acknowledgments No access
  1. Introduction No access Pages 1 - 2
  2. 1 Salty Like the Sea No access Pages 3 - 8
  3. 2 The Great Arrival No access Pages 9 - 18
  4. 3 A Macaroni by Any Other Name No access Pages 19 - 32
  5. 4 We Are What We Read No access Pages 33 - 42
  6. 5 Red Sauce Fundamentals No access Pages 43 - 50
  7. 6 One Fruit to Rule Them All No access Pages 51 - 62
  8. 7 The Opening Acts No access Pages 63 - 74
  9. 8 Meat and Tomatoes No access Pages 75 - 82
  10. 9 Red Sauce Enters a Golden Age No access Pages 83 - 94
  11. 10 The Other Red Sauce No access Pages 95 - 100
  12. 11 As American as Pizza Pie No access Pages 101 - 112
  13. 12 Curds and Whey No access Pages 113 - 120
  14. 13 One Lasagna, Many Lasagne No access Pages 121 - 126
  15. 14 A Taste of Rome No access Pages 127 - 140
  16. 15 The Last Red Sauce No access Pages 141 - 150
  17. 16 The Fall of Rome No access Pages 151 - 156
  18. 17 The Search for Authenticity No access Pages 157 - 162
  19. 18 The Red Sauce Renaissance No access Pages 163 - 164
  20. Appendix No access Pages 165 - 172
  21. Notes No access Pages 173 - 200
  22. Bibliography No access Pages 201 - 216
  23. Index No access Pages 217 - 230
  24. About the Author No access Pages 231 - 231

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