Highlights Archives
Taste the Flavors of Wisconsin
The food we eat brings us together as a people, and popular cooking is coming back to its roots at the Wisconsin Historical Museum, where a pair of themed Wednesday evening dinner events on September 16 and November 18 offer tasty opportunities to savor the unique flavors of Wisconsin. With the return of the Taste Traditions of Wisconsin dinner series this autumn, you can learn how our culinary traditions helped weave the rich tapestry of our distinctive heritage while enjoying a great meal. Through a combination of traditional cooking, indigenous ingredients and unique stories, Taste Traditions of Wisconsin connects us to our past using all five senses. History has never been more appetizing.
Cooking Before Modern Times Presented Special Challenges
Imagine cooking before prepackaged food and frozen dinners. Think back to a time before gas stoves and electric appliances, before standard measurements and the Food and Drug Administration. Consider how different preparing meals must have been at the turn of the 20th century, and then put yourself in the shoes of a newly immigrated farm family. Beginning in the 1890s an experimental traveling cooking school was financed and promoted by the Wisconsin Farmers' Institute to help these farm women make the transition to their new home. Instructors would travel the state to teach immigrant farm women an entirely new approach to preparing American-style meals. Join University of Wisconsin-Stevens Point professor Nic Mink on September 16 for this fascinating story before a dinner inspired by the Wisconsin Farmers' Institute Cook Book. The meal will feature; Escalloped Corn, Baking Powder Biscuits, Potatoes A La Anna, Maryland Chicken, Never Fail Gingerbread, and Slump (don't let the name fool you — it's a delicious fruit cobbler).
Cost to attend is $20 for members of the Society, $24 for nonmembers. Registration and payment is required by September 9. Register online, by telephone at 608-264-6563 or via email.
In Wisconsin, Fall is Synonymous with Deer Hunting
To many people the changing colors of the foliage means autumn. To many Wisconsinites, it means deer-hunting season is almost here. Author and wildlife biologist Robert Willging will take us on a deer-hunting odyssey from prehistoric times to the present day. Along the way he will reflect upon the changes in deer population, hunting technology, and the old woolen mackinaw. An autumnal meal will further set the mood for the fall hunting season. Underground Catering will apply their culinary ingenuity to venison and other delicacies from Wisconsin's forests and fields. A book signing will take place after dinner.
Cost to attend is $30 for Society members, $34 for nonmembers. Registration and payment is required by November 11. Register online, by telephone at 608-264-6563 or via email.
:: Posted September 2, 2009
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