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

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

by Harva Hachten, Terese Allen
     
 

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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… See more details below

Overview

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.

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Editorial Reviews

Publishers Weekly
Starred Review.

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.
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Gastronomica: The Journal of Food and Culture

"Besides superbly chronicling the recent changes in Wisconsin's foodways, Allen has strengthened the text's culinary history throughout and at the same time revamped the book's format. Some of the original as well as new text is presented in sidebars, and subheadings have been added, which provide both a fresh look and a much more readable book. This incredible compilation ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere. What would Harva Hachten think about the new edition? I'm betting she'd be proud as punch"

— Joan Peterson

The Onion's A.V. Club - Madison

"Allen's latest update [to 'The Flavor of Wisconsin'] is likely to cause swooning and shortness of breath in Madison's very active foodie community, as its additions primarily focus on sexy hot-button topics like the popularity of farmers' markets, organic farming and sustainability, and the slow-food movement."

— Jason Albert

From the Publisher
"I wish there were a law requiring each of our fifty states to have a book about its life and food—and I would offer as a model for that book The Flavor of Wisconsin. . . . an American book that should be of more than local interest." (Nach Waxman, Kitchen Arts & Letters bookstore, New York City)

"Food lovers will treasure this volume, not only as a splendid cookbook but as a rare and vivid document in real-world food studies." (Laura Shapiro, author of Perfection Salad and Julia Child)

"A wondrous array of kitchen stories, some hidden, some classic. . . . The Flavor of Wisconsin is a page turner, a book you'll want to cook." (Davia Nelson and Nikki Silva, NPR's Kitchen Sisters)

"Anyone interested in the story of heartland America's food history, the real history of a people from the field and garden, from farm and factory, from kitchen to table, this wonderful book is for you." (Bruce Kraig, Co-convener, Greater Milwaukee Foodways Alliance)

 "A bright new edition. . . . And who better to accomplish the task than Terese Allen, certainly the state's foremost food historian, keeper of our culinary heritage." (Jerry Minnich, author of Eating Well in Wisconsin)

"Besides superbly chronicling the recent changes in Wisconsin's foodways, Allen has strengthened the text's culinary history throughout and at the same time revamped the book's format. Some of the original as well as new text is presented in sidebars, and subheadings have been added, which provide both a fresh look and a much more readable book. This incredible compilation ought to be in every home, library, and classroom in the state, and in the hands of culinary historians and other foodies everywhere. What would Harva Hachten think about the new edition? I'm betting she'd be proud as punch" (Joan Peterson, Gastronomica: The Journal of Food and Culture)

"Allen's latest update [to The Flavor of Wisconsin] is likely to cause swooning and shortness of breath in Madison's very active foodie community, as its additions primarily focus on sexy hot-button topics like the popularity of farmers' markets, organic farming and sustainability, and the slow-food movement." (Jason Albert, The Onion's A.V. Club - Madison)

2009 Finalist in the Cookbooks: Regional Category from USA National Best Book Awards
2010 Finalist in the Cookbook and Home/Garden Category Next Generation Indie Book Awards
2010 Silver in the Cookbooks/General Category from Living Now Book Awards
2010 Winner in the Cookbooks Category from Midwest Independent Publishers Association Book Awards
2010 Winner in the Regional Cookbooks Category from National Indie Excellence Awards

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Product Details

ISBN-13:
9780870205538
Publisher:
Wisconsin Historical Society
Publication date:
09/03/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
15 MB
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