Archival Museum Exhibit

Introduction

1900

The United States is notorious for being a melting pot with its wide variety of cultures. Italian Americans make up about 6% of the population with most of them living in the Northeast.

Ferdinando's Focacceria

1902

Ferdinando's Focacceria is the oldest Sicilian restaurant in New York. It began as a sandwich shop for longshoremen who worked nearby. All Italians came from different regions and each had their own food culture. They served Sicilian style food which was brand new to most Americans. This marked an expansion in Italian American cuisine.

Dried Pasta

1914

V. La Rosa and Sons Macaroni Company started in Brooklyn, NY. It was one of the first companies to produce dried macaroni which was relatively new to Americans. Macaroni was a staple to italian cuisine and this marked a huge step in food and manufacturing within the United States. Macaroni had became very easily accessible to all Americans and showed the expansion of Italian cuisine.

Abigail Vare Italian Food Festival

1971

Abigail Vare was a elementary school in Philadelphia , Pa. Now within elementary schools Italian food continued to grow and become a regular part of the American diet.

The Classic Italian Cookbook

1973

Written by Marcella Hazan in 1973. She immigrated in 1955 to New York. Italian foods growing popularity caused it to lose some of its identity. Marcella wanted to teach Americans how to cook real Italian food. This cookbook brought Authentic Italian recipes inside the everyday Americans home. Real Italian food was no longer limited to the Italian American families and restaurants.

Conclusion

1975