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Italian-American Cuisine
CHF 161.95
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Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
High Quality Content by WIKIPEDIA articles! Italian American cuisine (more simply known as "Italian food" in the United States) is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the United States. As immigrants from different regions of Italy settled in different regions of the United States and became Italian-Americans, they brought with them diverse traditions of foods and recipes that were particularly identified with their regional origins in Italy and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide; as, for example, the muffuletta sandwich from New Orleans or the "toasted ravioli" (actually breaded and deep-fried) from St. Louis, Missouri.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130249854
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T6mm
- Jahr 2009
- EAN 9786130249854
- Format Kartonierter Einband
- ISBN 978-613-0-24985-4
- Titel Italian-American Cuisine
- Untertitel Italian American, Italian cuisine, Immigration, Regions of Italy, Muffuletta, German American, City Pages, Michael Chiarello, Frank Pellegrino, Rocco DiSpirito, Lidia Bastianich, Rachael Ray
- Gewicht 171g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 104
- Genre Biologie
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