Abstract
This chapter details the recipes that the women brought to the interview to discuss. We discuss what kinds of food (e.g., desserts, entrees), who taught them to make it, and their relationship to holiday feasts. We also analyze the ingredients as products of a post-World War II food industry, and ingredient substitutions. We also examine the methods by which the recipes were learned, including the lack of written records, and the richness of experiential and oral tradition.
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Dottolo, A.L., Dottolo, C. (2018). “Beat Everything”: The Recipes. In: Italian American Women, Food, and Identity. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-319-74757-6_8
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DOI: https://doi.org/10.1007/978-3-319-74757-6_8
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