Books, food, fiction.





As a book critic, I've written dozens of reviews of novels, story collections, and memoirs. For a year at The Rumpus, I served as Interviews Editor overseeing an editorial and freelance team. I wrote about food usually through the lens of history with a particular focus on Italian and Italian American cuisine. My fiction is often rooted in the speculative and near future dystopias.



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For a full list of publications, please view my CV available online here.


Food & Wine


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Fiction



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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