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Mariani, John and Galina, The Italian American Cookbook. Boston: Harvard Common Press, 2000, ISBN 1-55832-166-7: a broad history and survey of Italian American food as eaten around the United States. Middione, Carlo, The Food of Southern Italy. New York: William Morrow & Company, 1987, ISBN 0-688-05042-5 (hardcover). A San Franciscan chef's ...
Pages in category "Italian-American culture" The following 37 pages are in this category, out of 37 total. This list may not reflect recent changes. A.
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.
Ferrara Bakery has been making Rainbow Cookies 100 years. They add macaron paste, apricot jam, and lots of attention to detail to make these Christmas treats.
Like Irish pubs and Chinese takeouts, you'd be hard-pressed to find a moderately-populated town without an Italian restaurant. And for much of the country, that Italian restaurant is a chain. We ...
Congress again proclaimed October as Italian-American Heritage and Culture Month for 1990 (Pub. L. 101–460) and 1993/1994 (Pub. L. 103–309). Within the authority of the Executive Branch , the President of the United States has also issued a proclamation in 1989 [ 3 ] and 1990 [ 4 ] by George H. W. Bush , in 1993 [ 5 ] by Bill Clinton , and ...
Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Arab American, Italian American, Jewish American, and Mexican ...
1. Pasta. Predictably, we have to start with the most famous Italian food: pasta. The greatness of the pasta served in Italy lies in its simple, homemade, melt-in-your-mouth quality.