Spaghetti and meatballs
 | |
| Course | Main course |
|---|---|
| Place of origin | United States |
| Region or state | New York City |
| Associated cuisine | Italian-American |
| Main ingredients | Spaghetti, tomato sauce, meatballs |
Spaghetti and meatballs is an Italian-American pasta dish consisting of spaghetti, tomato sauce, and meatballs.[1]
Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in New York City. It grew in popularity during the first half of the 20th century and is today considered a classic in Italian-American cuisine both in New York City and the rest of the U.S.[2]
History
[edit]When arriving in America, Italian immigrants brought their food traditions with them, but the availability of new ingredients and a better economy meant that traditional peasant foods from southern Italy evolved. This often included the addition of more expensive ingredients and a higher meat content, creating more plentiful meals.[2] This way, spaghetti and meatballs soon became a popular dish among Italian immigrants in New York City.[3]
Early references to the dish include:
- In 1888, Juliet Corson of New York published a recipe for pasta and meatballs and tomato sauce.[4]
- In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13.[5]
- The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti and meatballs in the 1920s.[6]
- In 1931, Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce".[7]
- In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by Ettore Boiardi, later known as Chef Boyardee, in Milton, PA.[citation needed]
By mid-century spaghetti and meatballs was firmly locked in American food tradition and popular over most of the country.
In Italy
[edit]Although the dish is widely popular in the U.S., it is practically unheard of in Italy. Italian writers and chefs often mock the dish, together with many other popular examples of Italian-American cuisine such as chicken parmesan and Caesar salad, as pseudo-Italian or non-Italian.[8]
See also
[edit]
References
[edit]- ^ Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 978-1416554004. Retrieved March 1, 2013.
- ^ a b Esposito, Shaylyn (6 June 2013). "Is Spaghetti and Meatballs Italian?". Smithsonian Magazine. Retrieved 15 October 2024.
- ^ Frankie Celenza (2018-07-03). "Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It". HuffPost. New York: BuzzFeed.
- ^ Corson, Juliet (1888). Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives. Harper & Brothers. p. 43.
- ^ American Cookery. Vol. 13. Whitney Publications. 1909.
- ^ America's Favorite Recipes: The Melting Pot Cuisine, Part 2. 2009. p. 157.
- ^ "Venice Maid". Official Gazette of the United States Patent Office. Vol. 633. United States Patent Office. 1950. p. 712.
- ^ Piva, Filippo (29 July 2014). "Gli spaghetti con le polpette e gli altri falsi miti della cucina italiana all'estero". Wired Italia. Milan: Condé Nast Publications.
Further reading
[edit]External links
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