The Flavor of Wisconsin
An Informal History of Food and Eating in the Badger State
-
- $19.99
-
- $19.99
Publisher Description
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will 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 very well, food-related culture and business have changed immensely in the twenty-five years since 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 the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
PUBLISHERS WEEKLY
When journalist Hachten joined Wisconsin's State Historical Society in 1973, she inherited a regional cookbook project; after 10 years of work, Hachten produced a comprehensive cookbook attached to an important, definitive account of the immigrant pioneer experience and the evolving view of food and community in the Midwest. In this update, Wisconsin food columnist Allen expands the opus without upstaging Hatchen or muting her voice, taking the development of Wisconsin cuisine from wild gooseberry gathering and Native American gardens to current, ballooning demands for organic produce. Many engaging diversions crop up, including fascinating day-to-day accounts of pioneer life; after a tragically difficult transatlantic voyage (little fresh water, inedible food), future Wisconsin was more than welcoming, and settlers began recreating their native dishes as soon as it was economically feasible. Early settlers from Germany, Norway, the Netherlands, Poland and elsewhere gave the state iconic foods such as pasty (for meat pies) and the beloved brat, as well as community traditions like the fish fry. The 450 recipes, including traditional dishes like Bohemian Sausage and Lutefisk alongside homey favorites like Aunt Nellie's Drop Cookies, are the icing on this already-satisfying cake.
