Origins of your favorite ethnic cuisine.

Red Sauce How Italian Food Became American by Ian MacAllen, cover

I started writing Red Sauce to answer a basic question: where does it all come from. I was eating dinner with my wife at a classic Manhattan red sauce joint, probably drinking too much chianti, when we started talking about the origins of Italian American food. So different than contemporary food in Italy, I wanted to know who invented, where it came from, and why we think of it as Italian. Four years later, Red Sauce: How Italian Food Became American was published.


Red Sauce tells the story of the arrival of Italian food 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.

Publisher Details

Rowman & Littlefield

Pages: 224 • Trim: 5½ x 8½

978-1-5381-6234-7 • Hardback • April 2022 • $32.00 • (£25.00)

978-1-5381-6235-4 • eBook • April 2022 • $30.00 • (£22.95) (coming soon)

Subjects:History / Europe / Italy, Cooking / History, Cooking / Regional & Ethnic / Italian, History / United States / General

Publisher Website