My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
Red Saucetells the story of how Italian immigrants invented a whole new cuisine in the United States, from creating veal parmigiana to penne alla vodka. Today, Italian American favorites like pizza or spaghetti and meatballs are synonymous with Americans and American food, available anywhere and everywhere. That wasn’t always the case. When Italian immigrants arrived in cities like New York, people of northern European ancestry viewed their foods as too foreign, too ethnic, garlic too strong a flavor, and lasagna unpronounceable. In Red Sauce, Ian MacAllen explains not only the origins of our favorite ethnic foods, but how they became beloved by Americans everywhere.
Food inspired by the traditions of Italy are well known around the world, and Mariani examines how the nation had an outsized impact on global food culture. Once considered an unsophisticated cuisine better known for macaroni or pizza, Mariani argues Italian food has since displaced French cuisine as the quintessential example of haute dining culture. His discussion of Italian food history largely centers how it disseminated globally. He discusses Italian American foods, but as part of the whole rather than as a distinct cuisine onto itself.
Not so long ago, Italian food was regarded as a poor man's gruel - little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called 'Italy,' then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won…
The Jewish-style delicatessen is one of the great gifts to food enthusiasts. Merwin’s extensive history details how Jewish immigrant cuisine arrived in America and evolved from an object of ethnic foreignness into part of mainstream culture. There are a large number of parallels between Jewish immigrant and Italian immigrant experiences, especially centered on food in places like New York City’s Lower East Side, where both groups congregated. Merwin mixes in pop cultural references alongside deep research. My favorite detail Merwin revealed was that by 1926, New York City had more than 900 different sandwich combinations.
Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council
The history of an iconic food in Jewish American culture
For much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled-and in some ways surpassed-the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is…
Chinese American food has a rich history, and Andrew Coe explores the arrival of the cuisine in America, how it adapts, and how it is popularized across the country. The book focuses on restaurant culture and recipes, and Coe explains the origins of many dishes like chop suey and how and when the dishes grew into mainstream success, part of a broader American cuisine. The way Coe discusses Chinese American food is similar to how I write about Italian American food in my book.
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today, the United States is home to more Chinese restaurants than any other ethnic cuisine. In this authoritative new history, author Andrew Coe traces the fascinating story of America's centuries-long encounter with Chinese food. CHOP SUEY tells how we went from believing that Chinese meals contained dogs and rats to making regular pilgrimages to the neighborhood chop suey parlor. From China, the book follows the story to the American West, where both Chinese and their food…
Jennifer 8 Lee looks at the history of Chinese American food, but with an emphasis on restaurants and food production. For instance, I learned one of the leading fortune cookie manufacturers has a factory just a few blocks from where I live in Brooklyn, and the differences in low cost and fermented of soy sauce. Lee looks at modern Chinese American cuisine through a global lens showing the impact across continents, including exporting Chinese American favorites like fortune cookies back to China.
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles…
Corner grocery stores are everywhere in New York City, but most of the time we never really think very hard about them. Ben Ryder Howe on the other hand, drew on his own experience running the family bodega. The store he ran was on the border between a rapidly gentrifying section of Brooklyn and a neighborhood with public housing. The changing customer base meant his store shelves began to gentrify like the neighborhood around him, but as he soon learned, too many changes too quickly are bad for business. Part memoir, part researched journalism, Ryder Howe provides a fascinating look into a New York City staple.
It starts with a gift, when Ben Ryder Howe's wife, the daughter of Korean immigrants, decides to repay her parents' self-sacrifice by buying them a store. Howe, an editor at the rarefied Paris Review, agrees to go along. Things soon become a lot more complicated. After the business struggles, Howe finds himself living in the basement of his in-laws' Staten Island home, commuting to the Paris Review offices in George Plimpton's Upper East Side townhouse by day, and heading to Brooklyn at night to slice cold cuts and peddle lottery tickets. "My Korean Deli" follows the store's tumultuous life span,…
I've been passionate about music for almost my entire life. Jazz music in particular speaks to me but not just jazz. I love music, full stop. I really discovered jazz when I attended a jazz club workshop in London and there, I had to join in or leave. I chose to join in and since then I have never looked back. I was introduced to more jazz musicians and now write about music for three major columns as well as Readers’ Digest. My Women In Jazz book won several awards. I have been International Editor for the Jazz Journalist Association and had my work commissioned by the Library of Congress.
With input from over 100 musicians, the book discusses what exactly jazz is, and how you know you are listening to it. Do we truly know when and how jazz first originated? Who was the first jazz musician? How does jazz link to other genres? What about women in jazz? And writers and journalists? Do reviews make any difference?
This book is a deep dive into jazz's history, impact, and future. It discusses jazz's social, cultural, and political influence and reveals areas where jazz has had an impact we may not even realize.Its influences on hip hop, the connection to…
This book is very different from other, more general jazz books. It is packed with information, advice, well researched and includes experiences from jazz musicians who gleefully add their rich voices to Sammy's in-depth research. All genres, from hard bop to be-bop, vocal jazz, must instrumental, free jazz, and everything between is covered in one way or another and given Sammy's forensic eye. There is social commentary and discussions of careers in jazz music. The musical background of those in the book is rich and diverse. Critics comment: "This new book by Sammy Stein is a highly individual take on…
