Ian MacAllen's guest appearances

Ian MacAllen

The Italian American Podcast

Behind the Mic with AudioFile Magazine

The Chills at Will Podcast

OwlTail

Paul Bellantoni

Paul Bellantoni narrates Ian MacAllen’s witty audiobook with a fine delivery and a rich tone. AudioFile’s Alan Minskoff tells host Jo Reed about an audiobook that will make you want to open a bottle of chianti and pull up a chair for a delicious meal. MacAllen’s history is part celebration of the traditional checkered tablecloth joints and part revelation of the origins of Italian dishes that American celebrate. Listeners hear of the history of dishes from tetrazzini to pasta primavera and will definitely be left craving a big plate of spaghetti.Read the full review of the audiobook on AudioFile’s website. Published by Tantor Media.Find more audiobook recommendations at audiofilemagazine.comBehind the Mic is supported by Brilliance Publishing who recently released The Survivalists, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit megaphone.fm/adchoices

Paul Bellantoni narrates Ian MacAllen’s witty audiobook with a fine delivery and a rich tone. AudioFile’s Alan Minskoff tells host Jo Reed about an audiobook that will make you want to open a bottle of chianti and pull up a chair for a delicious meal. MacAllen’s history is part celebration of the traditional checkered tablecloth joints and part revelation of the origins of Italian dishes that American celebrate. Listeners hear of the history of dishes from tetrazzini to pasta primavera and will definitely be left craving a big plate of spaghetti.Read the full review of the audiobook on <a href="https://www.audiofilemagazine.com/reviews/read/226228/" rel="nofollow" target="_blank">AudioFile’s website</a>. Published by Tantor Media.Find more audiobook recommendations at <a href="https://audiofilemagazine.com/" rel="nofollow" target="_blank">audiofilemagazine.com</a>Behind the Mic is supported by <a href="https://www.brilliancepublishing.com/" rel="nofollow" target="_blank">Brilliance Publishing</a> who recently released <a href="https://www.audible.com/pd/The-Survivalists-Audiobook/B0BFRTYQW8?qid=1674766618&amp;sr=1-1&amp;ref=a_search_c3_lProduct_1_1&amp;pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&amp;pf_rd_r=SPR1AEP9NY4H22RCHXYX&amp;pageLoadId=Y0UPCJszSOkGrNHp&amp;creativeId=0d6f6720-f41c-457e-a42b-8c8dceb62f2c" rel="nofollow" target="_blank">The Survivalists</a>, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

RED SAUCE by Ian MacAllen, read by Paul Bellantoni

We’re back for the second half of our incredible conversation with Ian MacAllen, the author of Red Sauce: How Italian Food Became American, as we continue our quest to understand the evolution of “Red Sauce Italian,” - that unique cuisine born of the melding of Southern Italian tastes and American abundance. This week, in Part 2, we’ll take the conversation even deeper to explore everything from the ingredients that we treasure to the Red Sauce standards that have gone the way of the Dodo.  We’ll discover which beloved Italian American family dish originally contained cow utters, how to differentiate between pasta and macaroni, how those famed pastas REALLY got their shapes, and learn about the strange era when the Italian government tried to ban pasta! We’re also digging into some of the heirloom products Italian Americans created, and made our own, here in America, looking at lost recipes from Red Sauce days gone by, and uncovering two long lost classics that were once amongst the most famous spaghetti dishes in America… created for America’s most famous Italian opera stars! And, as we always do here on the Italian American Podcast, we’re asking the important questions… like how DID grated cheese and crushed red pepper become the ubiquitous Italian American table-side seasonings, and where do our cheeses come from, and why does it matter? It’s the conclusion of one of our most popular episodes we’ve ever released, so tuck into a plate of your favorite Red Sauce specialty, and join us as we explore the unique creation that is Italian American cuisine!--- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

We’re back for the second half of our incredible conversation with Ian MacAllen, the author of Red Sauce: How Italian Food Became American, as we continue our quest to understand the evolution of “Red Sauce Italian,” - that unique cuisine born of the melding of Southern Italian tastes and American abundance. This week, in Part 2, we’ll take the conversation even deeper to explore everything from the ingredients that we treasure to the Red Sauce standards that have gone the way of the Dodo.  We’ll discover which beloved Italian American family dish originally contained cow utters, how to differentiate between pasta and macaroni, how those famed pastas REALLY got their shapes, and learn about the strange era when the Italian government tried to ban pasta! We’re also digging into some of the heirloom products Italian Americans created, and made our own, here in America, looking at lost recipes from Red Sauce days gone by, and uncovering two long lost classics that were once amongst the most famous spaghetti dishes in America… created for America’s most famous Italian opera stars! And, as we always do here on the Italian American Podcast, we’re asking the important questions… like how DID grated cheese and crushed red pepper become the ubiquitous Italian American table-side seasonings, and where do our cheeses come from, and why does it matter? It’s the conclusion of one of our most popular episodes we’ve ever released, so tuck into a plate of your favorite Red Sauce specialty, and join us as we explore the unique creation that is Italian American cuisine!--- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/italianamerican/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/italianamerican/support</a>

IAP 233: Red Sauce: A Two-Part Exploration of How Italian Food Became American with Special Guest Ian MacAllen (Part 2)

Once in a long while, a book comes along and immediately qualifies as a “must have” in the Italian American home library. In Red Sauce: How Italian Food Became American, author Ian MacAllen has created one of those books! In this rollicking two-part episode, we’re joined by this proud Italian American writer as he leads us in an exploration of the evolution of traditional Italian American cuisine, lovingly referred to as “Red Sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct, and wildly popular cuisine. This week, in Part 1, we’ll take a look at the 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. We’re looking for the “roots of red sauce” in Southern Italian cuisine, and how early Italian immigrants to America developed new recipes and modified old ones based on the new foods they found in America, and how they were able to introduce and eventually domesticate the staple ingredients they couldn’t leave behind. We’ll search out the origins of uniquely Italian American dishes like Penne alla Vodka, and examine the new fascinating history of how the earliest Italian immigrants brought the tomato into mainstream America… and why the differences in manufacturing between tomato paste versus canned tomatoes might explain how YOUR family recipes came to be distinct from those of other Italian American clans.  And, we’ll seek to answer the age old question: “Why do I add sugar to my sauce?" It’s the first half of one of our most enjoyable episodes, on a topic we know every Italian American can agree on -- the unique brilliance of Italian American cuisine!--- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

Once in a long while, a book comes along and immediately qualifies as a “must have” in the Italian American home library. In Red Sauce: How Italian Food Became American, author Ian MacAllen has created one of those books! In this rollicking two-part episode, we’re joined by this proud Italian American writer as he leads us in an exploration of the evolution of traditional Italian American cuisine, lovingly referred to as “Red Sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct, and wildly popular cuisine. This week, in Part 1, we’ll take a look at the 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. We’re looking for the “roots of red sauce” in Southern Italian cuisine, and how early Italian immigrants to America developed new recipes and modified old ones based on the new foods they found in America, and how they were able to introduce and eventually domesticate the staple ingredients they couldn’t leave behind. We’ll search out the origins of uniquely Italian American dishes like Penne alla Vodka, and examine the new fascinating history of how the earliest Italian immigrants brought the tomato into mainstream America… and why the differences in manufacturing between tomato paste versus canned tomatoes might explain how YOUR family recipes came to be distinct from those of other Italian American clans.  And, we’ll seek to answer the age old question: “Why do I add sugar to my sauce?" It’s the first half of one of our most enjoyable episodes, on a topic we know every Italian American can agree on -- the unique brilliance of Italian American cuisine!--- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/italianamerican/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/italianamerican/support</a>