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Red Sauce
- How Italian Food Became American
- Narrado por: Paul Bellantoni
- Duración: 7 h y 20 m
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Resumen del Editor
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.
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Historia
No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
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Zombie Apocalypse
- De PeachPecan en 12-25-20
De: Ruth Goodman
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The Lives of the Artists
- De: Giorgio Vasari, Julia Conway Bondanella - Translated by, Peter Bondanella - Translated by
- Narrado por: James Cameron Stewart
- Duración: 22 h y 26 m
- Versión completa
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Historia
These biographies of the great quattrocento artists have long been considered among the most important of contemporary sources on Italian Renaissance art. Vasari, who invented the term "Renaissance", was the first to outline the influential theory of Renaissance art that traces a progression through Giotto, Brunelleschi, and finally the titanic figures of Michaelangelo, Da Vinci, and Raphael.
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Awesome
- De Daniel en 05-17-19
De: Giorgio Vasari, y otros
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American Cuisine
- And How It Got This Way
- De: Paul Freedman
- Narrado por: Paul Heitsch
- Duración: 14 h y 8 m
- Versión completa
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Historia
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
De: Paul Freedman
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The American Plate
- A Culinary History in 100 Bites
- De: Libby H. O'Connell
- Narrado por: Tanya Eby
- Duración: 9 h y 5 m
- Versión completa
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Historia
This enticingly fresh audiobook introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.
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Interesting material that the narrator dumbs down
- De Scott en 12-18-14
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An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
- Duración: 10 h y 2 m
- Versión completa
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Historia
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
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Much Depends on Dinner
- The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
- De: Margaret Visser
- Narrado por: Suzanne Toren
- Duración: 14 h y 54 m
- Versión completa
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Historia
Much Depends on Dinner is a delightful and intelligent history of the food we eat. Presented as a meal, each chapter represents a different course or garnish. Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food.
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Excellent, fascinating.
- De Leon Miller en 10-17-15
De: Margaret Visser
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The Domestic Revolution
- How the Introduction of Coal into Victorian Homes Changed Everything
- De: Ruth Goodman
- Narrado por: Jennifer M. Dixon
- Duración: 11 h y 17 m
- Versión completa
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General
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Narración:
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Historia
No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
-
-
Zombie Apocalypse
- De PeachPecan en 12-25-20
De: Ruth Goodman
-
The Lives of the Artists
- De: Giorgio Vasari, Julia Conway Bondanella - Translated by, Peter Bondanella - Translated by
- Narrado por: James Cameron Stewart
- Duración: 22 h y 26 m
- Versión completa
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General
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Narración:
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Historia
These biographies of the great quattrocento artists have long been considered among the most important of contemporary sources on Italian Renaissance art. Vasari, who invented the term "Renaissance", was the first to outline the influential theory of Renaissance art that traces a progression through Giotto, Brunelleschi, and finally the titanic figures of Michaelangelo, Da Vinci, and Raphael.
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Awesome
- De Daniel en 05-17-19
De: Giorgio Vasari, y otros
Lo que los oyentes dicen sobre Red Sauce
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Historia
- Margaret Whitney Wheeler
- 01-11-23
Interesting book and great performance
I have been getting into more non-fiction titles lately, especially about cooking and food. This book tells the story of how red sauce Italian and Italian-American cuisine has evolved from the original wave of immigrants to the US all the way to the “authentic’ chain restaurants. I grew up on the famous little Italy style spaghetti, lasagna, pizza, and eggplant parm, so I found the story fascinating. The narrator has an engaging voice and pronounces the Italian names and terms like a native. This was a very enjoyable audiobook all around.
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Ejecución
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Historia
- Rogelio
- 09-08-23
Appreciate the narrators dedication
I really appreciated the narrator’s dedication to pronunciation. It’s an important detail that gets overlooked.
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