Flavor of Wisconsin

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An Informal History of Food and Eating in the Badger State

Harva Hachten and Terese Allen

Much more than a cookbook, this classic work includes stories and recipes (450 of them!) that will inspire foodies, home cooks, and history lovers.

416 pages, 8.25 x 9.25, 133 b&w photos
Paperback: $29.95 | ISBN: 978-1-9766-0012-8
Ebook: $19.99 | ISBN: 978-0-87020-553-8
Publication Date: 8/8/2023

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Description

Decades after its original publication, The Flavor of Wisconsin remains the authoritative history of the state’s culinary traditions, pairing fascinating essays with hundreds of recipes from Midwest kitchens past and present—from lefse to pierogi, Cornish pasties to Ojibwe wild rice, fruit soup to sauerbraten.

The Wisconsin Historical Society first published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods, cuisine, and culinary history. With the immense changes in food culture in the decades since the book's original publication, this updated and expanded edition brings the story into the twenty-first century.

Well-known regional food expert and author Terese Allen has updated Hachten's work and examines more recent aspects of food, cooking, and eating, including the explosion of farmers' markets, organic farming and sustainability, the "slow food" movement, artisanal breads, dairy farms, herb growers, and the contributions of recent immigrant groups to our rich food culture. The Flavor of Wisconsin remains an essential cookbook for anyone interested in food history or simply looking for tasty meal ideas.

Harva Hachten

Author Bios

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

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.