INDIANAPOLIS (WISH) – Lucinda Scala Quinn’s new book, “Mother Sauce” highlights Italian American family recipes and the women who created them, offering a tribute to the culinary contributions of immigrant women.
The book delves into the history of Italian American cooking, focusing on the stories of women who immigrated to the United States and used their kitchens as creative power centers.
Scala Quinn, herself an Italian American, draws from her own family’s history and recipes, as well as those of other families across North America, to celebrate these women’s legacy.
“The Italian American story in food doesn’t always bring the nonas and the mamas to the forefront,” Scala Quinn explained. “They had incredible odds to go up against, and the kitchen was their real creative power center.”
Scala Quinn’s book includes a variety of recipes, from simple, affordable dishes to more elaborate meals, all designed to bring people together at the table.
She emphasizes the importance of the experience of sharing meals, a tradition deeply rooted in Italian American culture.
“Mother Sauce” features recipes like Green Minestrone, Mini Meatball Sandwiches, and Pasta e Ceci, each with its own story and historical significance.
Scala Quinn also introduces her own creations, such as Eggplant Romano Carolina, showcasing her ability to innovate while honoring tradition.
The book is not just a collection of recipes; it includes photographs, cultural essays, and archival photos, providing a comprehensive look at the Italian American culinary tradition.
Scala Quinn aims to offer a full experience, teaching readers that cooking can be affordable, time-efficient, and, most importantly, delicious.
“Mother Sauce” serves as a testament to the enduring influence of Italian American women in shaping American cuisine, offering readers a chance to connect with their heritage through food.
As Scala Quinn notes, these iconic family meals continue to be a beloved part of American culinary culture.