Highlights Archives
Get the Flavor of Wisconsin
Twenty-five years after its original publication, The Flavor of Wisconsin is back in a new, revised edition from the Wisconsin Historical Society Press. Regional food expert Terese Allen has widened the lens to introduce new topics, expand others, and connect the historical dots of the state's magnificently rich food history. Allen weaves the story to the present and sheds light on newer aspects of food and cooking, including the explosion of farmers' markets; organic farming and sustainability; the slow food movement; artisanal cheeses, breads and other foods; and how relatively recent immigrants have contributed to Wisconsin's food scene. Along with the book's original recipes, new recipes reflect the continually evolving nature of the flavor of Wisconsin.
The Authoritative History of Wisconsin's Culinary Traditions
 The cover of Flavor of Wisconsin The Flavor of Wisconsin remains the authoritative history of Wisconsin's culinary traditions. Author Harva Hachten produced a truly remarkable exploration of "the taste of this place," pairing fascinating essays on our state's food history with more than 400 carefully chosen recipes from Wisconsin kitchens past and present — from lefse to pierogi, Cornish pasties to Chippewa wild rice, fruit soup to sauerbraten, it's all here.
Allen brings the story to the present, shedding light on newer aspects of food and cooking, including the explosion of farmers' markets; organic and sustainable farming; the Slow Food movement; artisanal cheeses, breads and other foods; and the food contributions of the state's relatively recent immigrants. Together with the book's original recipes, new recipes reflect the continually evolving nature of the flavor of Wisconsin.
Learn More About Wisconsin's Culinary History
:: Posted April 23, 2009
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