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I am available for press inquiries as an expert source on topics related to Italian and Italian American cuisine. Check out the press page for online and print clippings.




Food That Built America

The Food That Built America: All American Marinara

February 25, 2024

Forum

New Books in Food with Miranda Melcher

January 22, 2024

Forum

From Red Sauce to Cioppino: How Italian American Food Became Synonymous with America’s — and the Bay Area’s — Cuisine

May 6, 2022

W VOX

Red Sauce with Ian Macallen

June 29, 2022

620am Pittsburgh

The Italian Radio Hour

December 29, 2022

Chills at Will Podcast

Episode 154 with Ian MacAllen: Versatile Writer and Creator, Student of Foods and Cultures, and Author of Red Sauce: How Italian Food Became American

November 29, 2022

Italian American Podcast

IAP 232: RED SAUCE: A TWO-PART EXPLORATION OF HOW ITALIAN FOOD BECAME AMERICAN WITH SPECIAL GUEST IAN MACALLEN

March 11, 2022

Italian American Podcast

IAP 233: RED SAUCE: A TWO-PART EXPLORATION OF HOW ITALIAN FOOD BECAME AMERICAN WITH SPECIAL GUEST IAN MACALLEN (PART 2)

March 18, 2022

Public Reading Club

Episode 4: Ian MacAllen

March 21, 2022

Soundcloud

WORD Bookstore Reading May 11, 2022 with Jonathan Corcoran

May 11, 2022

Ditmas Lit

Ditmas Lit Reading Series, May 25, 2022

May 25, 2022



Red Sauce How Italian Food Became American by Ian MacAllen, cover



Available Now

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine.

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