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Book Titles No access
Red Sauce
How Italian Food Became American- Authors:
- Publisher:
- 2022
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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
- Contents No access
- Acknowledgments No access
- Introduction No access Pages 1 - 2
- 1 Salty Like the Sea No access Pages 3 - 8
- 2 The Great Arrival No access Pages 9 - 18
- 3 A Macaroni by Any Other Name No access Pages 19 - 32
- 4 We Are What We Read No access Pages 33 - 42
- 5 Red Sauce Fundamentals No access Pages 43 - 50
- 6 One Fruit to Rule Them All No access Pages 51 - 62
- 7 The Opening Acts No access Pages 63 - 74
- 8 Meat and Tomatoes No access Pages 75 - 82
- 9 Red Sauce Enters a Golden Age No access Pages 83 - 94
- 10 The Other Red Sauce No access Pages 95 - 100
- 11 As American as Pizza Pie No access Pages 101 - 112
- 12 Curds and Whey No access Pages 113 - 120
- 13 One Lasagna, Many Lasagne No access Pages 121 - 126
- 14 A Taste of Rome No access Pages 127 - 140
- 15 The Last Red Sauce No access Pages 141 - 150
- 16 The Fall of Rome No access Pages 151 - 156
- 17 The Search for Authenticity No access Pages 157 - 162
- 18 The Red Sauce Renaissance No access Pages 163 - 164
- Appendix No access Pages 165 - 172
- Notes No access Pages 173 - 200
- Bibliography No access Pages 201 - 216
- Index No access Pages 217 - 230
- About the Author No access Pages 231 - 231





