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      Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State

      $29.95
      Much more than a cookbook! This paperback edition makes this seminal work accessible for a new generation of foodies, home cooks, and history lovers. 450 recipes.
      Availability: In stock
      SKU: 9781976600128
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      Published by Wisconsin Historical Society Press.

      Summary

      Decades after its original publication, "The Flavor of Wisconsin" remains the authoritative history of Wisconsin’s culinary traditions, pairing fascinating essays with hundreds of recipes from Wisconsin kitchens past and present— from lefse to pierogi, Cornish pasties to Ojibwe wild rice, fruit soup to sauerbraten. Regional food expert Terese Allen sheds light on newer aspects of food and cooking, including farmers’ markets; organic farming and sustainability; the slow food movement; artisanal foods; and recent immigrants’ contributions to Wisconsin’s food scene. This paperback edition makes this seminal work accessible for a new generation of foodies, home cooks, and history lovers. 450 recipes.

      The Wisconsin Historical Society published Harva Hachten's "The Flavor of Wisconsin" in 1981. It immediately became an invaluable resource on Wisconsin foods and cuisine. This updated and expanded edition explores changes in food culture since the 1980s, and it will find new audiences while continuing to delight the book’s fans. It will also stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006.

      While in many ways the first edition of "The Flavor of Wisconsin" has stood the test of time, food-related culture and business have changed immensely in the decades following its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets, organic farming and sustainability, the "slow food" movement, artisanal breads, dairy, herb growers, and how recent immigrants have contributed to Wisconsin's rich food culture.

      "One of the most important books on American food ever published." Cuisine Magazine

      Authors

      Harva Hachten earned a master's degree in journalism from Columbia University before joining the Wisconsin Historical Society as a supervisor of publications in 1973. She wrote a popular culinary column in Madison Magazine for many years. The revised edition of "Flavor of Wisconsin" was in progress at the time of her death, at age 84, in April of 2006.

      Terese Allen writes about the history, culture, and culinary pleasures of Wisconsin foodways. She is a co-founder of the Culinary History Enthusiasts of Wisconsin (C.H.E.W.) and past president of the influential REAP Food Group. 

      Published by Wisconsin Historical Society Press.

      Summary

      Decades after its original publication, "The Flavor of Wisconsin" remains the authoritative history of Wisconsin’s culinary traditions, pairing fascinating essays with hundreds of recipes from Wisconsin kitchens past and present— from lefse to pierogi, Cornish pasties to Ojibwe wild rice, fruit soup to sauerbraten. Regional food expert Terese Allen sheds light on newer aspects of food and cooking, including farmers’ markets; organic farming and sustainability; the slow food movement; artisanal foods; and recent immigrants’ contributions to Wisconsin’s food scene. This paperback edition makes this seminal work accessible for a new generation of foodies, home cooks, and history lovers. 450 recipes.

      The Wisconsin Historical Society published Harva Hachten's "The Flavor of Wisconsin" in 1981. It immediately became an invaluable resource on Wisconsin foods and cuisine. This updated and expanded edition explores changes in food culture since the 1980s, and it will find new audiences while continuing to delight the book’s fans. It will also stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006.

      While in many ways the first edition of "The Flavor of Wisconsin" has stood the test of time, food-related culture and business have changed immensely in the decades following its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets, organic farming and sustainability, the "slow food" movement, artisanal breads, dairy, herb growers, and how recent immigrants have contributed to Wisconsin's rich food culture.

      "One of the most important books on American food ever published." Cuisine Magazine

      Authors

      Harva Hachten earned a master's degree in journalism from Columbia University before joining the Wisconsin Historical Society as a supervisor of publications in 1973. She wrote a popular culinary column in Madison Magazine for many years. The revised edition of "Flavor of Wisconsin" was in progress at the time of her death, at age 84, in April of 2006.

      Terese Allen writes about the history, culture, and culinary pleasures of Wisconsin foodways. She is a co-founder of the Culinary History Enthusiasts of Wisconsin (C.H.E.W.) and past president of the influential REAP Food Group. 

      Products specifications
      Details
      PublisherWisconsin Historical Society Press
      ISBN Number

      978-1-9766-0007-4

      Publication Year2023 (2nd Edition)
      Page Count416 pages
      Illustrations133 b&w photos
      Format/BindingPaperback
      Trim Size8 x 9 inches

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      Products specifications
      Details
      PublisherWisconsin Historical Society Press
      ISBN Number

      978-1-9766-0007-4

      Publication Year2023 (2nd Edition)
      Page Count416 pages
      Illustrations133 b&w photos
      Format/BindingPaperback
      Trim Size8 x 9 inches
      Product tags
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